How to Make the Perfect Steakhouse Burger

There’s a world of difference between a good homemade burger and a great one—the kind you dream about long after the last bite. The secret? It starts with the beef. If you’re looking to elevate your burger game to steakhouse levels, Flannery Beef’s curated burger blends are your not-so-secret weapon.

Each blend is crafted with precision, offering an ideal balance of flavor, fat, and tenderness. Here’s your guide to building the ultimate steakhouse burger at home, featuring Flannery’s incredible lineup:

• New York Steak Burger Blend
• Chuck and Short Rib Burger Blend
• Dry Aged Burger Blend
• Kali Burger Blend

What Is a Steakhouse Burger?

A steakhouse burger is an elevated burger characterized by its substantial patty, delicious toppings, and gourmet bun. A few traits that come to mind: a patty with heft, height, and girth. Unapologetically juicy and piled high. Sometimes bacon makes an appearance. They’re sandwiched by brioche or potato buns. Smothered in gooey cheese. And, if it’s truffle season, showered with shavings.

Step 1: Forming the Ideal Patty

• Keep It Loose: Don’t overwork the meat. Use cold hands and gently shape the patties—just enough to hold them together.

• Mind the Size: Aim for 6-ounce patties that are about ¾-inch thick. This keeps them juicy without becoming unwieldy.

• Make a Dimple: Press a shallow indent in the center of each patty with your thumb. This helps them cook evenly and prevents puffing.

• Season Simply: Let the beef shine. Sprinkle kosher salt and freshly cracked black pepper just before cooking—no need to mix seasoning into the meat.

Step 2: Mastering the Steakhouse Cooking Method

• Grill or Cast Iron: Preheat your grill or pan until smoking hot. A deep, flavorful crust is the goal. For cast iron cooking, take a cue from Hook & Ladder in Sacramento—sear your patty in rendered dry-aged beef fat for extra richness.

• Flip Just Once: Give each side 3–4 minutes, depending on thickness. Avoid flipping more than once to maintain that perfect crust.

• Let Them Rest: Like a steak, let your patties rest for 3–5 minutes before serving. This seals in the juices and guarantees a tender, juicy burger.

Serving Suggestions

Up the Ante on Toppings: No judgment if you reach for ketchup, yellow mustard, and pickles, but our feeling is you won’t want to interfere by overdoing it.

Some ideas:

• Soft and rich with butter lettuce, heirloom tomato, and garlic-spiked aioli.
• Play with more umami vibes—think Gruyère cheese or blue cheese and red onion jam with peppery arugula.
• If you really want to get decadent, melt some Raclette and shave truffles on top. Truffled cheese isn’t a bad way to go either!
• Craving a classic? Just dress it with sharp cheddar and sliced raw onion like the simple and chic burger at Horses in Los Angeles.
  

  Sliders from CUT Beverly Hills

• Small buns, big flavor: Never underestimate the power of a good slider. A dry-aged patty seared and slid onto a toasty Hawaiian roll or mini brioche is a good power move. Like these little luscious bites at CUT in Beverly Hills, made with caramelized onions, a brioche bun, and a smoked Fiscalini cheese sauce.

By starting with premium burger blends, you’re setting yourself up for steakhouse-worthy results. Just add a martini or glass of Burgundy. Browse all of Flannery’s burger blends here and bring a little luxury to your next night.