Grilled Steak Burgers

Burgers. I love them. The messier, the better. But eating a little healthier means a big no on having buns with it. That leaves me to find interesting ways to eat burgers. 

This particular recipe is going into the favorites for 2024, it's that good. What makes these so amazing is the steak sauce you make for them. 

You do have to plan a little ahead because you add melted butter (slightly cooled) to the ground beef so plan accordingly. 

The beef mixture was amazing. The combo of melted butter, onion powder and garlic really does a lot of plain old burger. 

Now, for the steak sauce. OMG...it was amazing. Although I need to add that I did not put raisins in it because - well - I forgot to get raisins. I like my steak sauces a little tangier so I don't think I missed anything there. Next time I'll use raisins. 

I also slathered the burgers in the sauce as I cooked them. I think that added to the flavor as well. I used a little on the side for dipping sauce - good choice that's for sure. 

Make this meal. You won't regret it. 

Grilled Steak Burgers

Recipe from Cook's Country

Servers 4

BURGERS

• 8 Tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 tsp onion powder
• 1 tsp pepper
• ½ tsp salt
• 2 tsp soy sauce
• 1 ½ pounds 90 percent lean ground sirloin
• 4 hamburger buns

STEAK SAUCE

• 2 Tablespoons  tomato paste
• ⅔ c beef broth
• ⅓ c raisins
• 2 Tablespoons  soy sauce
• 2 Tablespoons  Dijon mustard
• 2 Tablespoons  balsamic vinegar
• 1 Tablespoons  Worcestershire sauce

For the burgers: Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute. Pour all but 1 tablespoon butter mixture into bowl and let cool slightly, about 5 minutes.

For the steak sauce: Meanwhile, add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.

Add 5 tablespoons cooled butter mixture and soy sauce to ground beef and gently knead until well combined. Shape into four ¾-inch-thick patties and press shallow divot in center of each. Brush each patty all over with 1 tablespoon steak sauce. Combine remaining 2 tablespoons cooled butter mixture with 2 tablespoons steak sauce; set aside.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave burners on high.

Clean and oil cooking grate. Grill burgers until meat registers 120 to 125 degrees (for medium-rare), 3 to 4 minutes per side, or 130 to 135 degrees (for medium), 4 to 5 minutes per side. Transfer burgers to plate, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Brush cut side of buns with butter–steak sauce mixture. Grill buns, cut side down, until golden, 2 to 3 minutes. Place burgers on buns. Serve with remaining steak sauce.