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Recipes From LongHorn Steakhouse: How To Grill The Perfect Steak & Burger

Recipes From LongHorn Steakhouse: How To Grill The Perfect Steak & Burger

LongHorn Steakhouse’s Steakhouse Burger

From the Executive Chefs at LongHorn Steakhouse

Ingredients

  • 4 half-pound burgers (75/25)
  • 4 slices of white cheddar cheese
  • 4 brioche burger buns
  • 1 large tomato, sliced
  • 1 red onion, sliced into rounds
  • 2 tablespoons of butter
  • 12 pickle slices
  • Salt
  • Pepper

Directions

  • Clean and oil your grill grates with cooking spray, close the grill lid and heat to 550 degrees F.
  • If you didn’t purchase your burger patties already formed, form the meat into four equal sized half-pound patties, then season with salt and pepper. Set aside.
  • Place burgers on grill and cook to your liking.
  • Spread butter on both sides of burger buns evenly (optional). Place on grill for one minute.
  • In final minute of grilling, top each burger with sliced Vermont white cheddar cheese.
  • Remove burgers and buns from grill.
  • Place perfectly grilled burger on bun, cheese side up, then top with lettuce, tomato slices, red onion slices, pickles or any of your favorite toppings.
  • Enjoy!

Recipe serves four.

Grilling Tips: How to Grill a Great Steak

Below are a few tricks of the trade from grill masters at LongHorn Steakhouse to help you grill the perfect steak this summer.

Selecting Your Steak

  • When selecting a steak, remember three things: cut, marbling and freshness.
  • Marbling is the whiteness that runs through the steak and makes it juicy.
  • Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
    • Filets are lean and tender. They have a buttery texture and subtle flavor.
    • Sirloins are also a lean cut and are very juicy.
    • Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.
  • Fresh steak is always best because it guarantees the meat will be tender and juicy.

Seasoning Your Steak

  • Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
  • For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
  • Combine kosher salt, fresh cracked pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.
  • Don’t be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it’s coated.

Grilling Your Steak

  • If you’re using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.
  • Heat the surface of the grill so that it’s very hot – bring the temperature up to 500 degrees.
  • Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.

Before You Leave, Check This Out