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.