Pub Style Steak Burgers

Every year for Christmas Hubby received an Omaha Steak Package as a gift. You know, the ones that come with an assortment of goodies. One year it was Chicken Breasts and Filet Mignon Steaks with a couple of sides. Another year it was the Steaks and Pork Chops with various desserts.

This year in addition to the usually goodies, we got Filet Mignon Burgers. Can you imagine? Beef Tenderloin ground into hamburger meat. Wow! I knew I wanted to cook up the burgers in such a way that would really highlight the burger. Not a heavy-flavored sauce or smothered under melted cheese. I wanted the amazing beef flavor to shine. And let me tell you, these burgers were amazing.

Served with fires and onion rings, these were truly worthy of the title Pub Burgers. I don’t know what it is about true Pubs, but they seem to have the best burgers when it comes to outstanding flavor.

Enjoy!

Classic Pub Steak Burger
Hamburger Sauce
4 tablespoons Mayonnaise
1 tablespoon Ketchup
1/2 tablespoon Yellow Mustard
1 teaspoon Dill Pickle Relish

In a small bowl, mix mayonnaise, ketchup, mustard and relish together to create a sauce for the burgers. Taste, adjust as desired and chill until ready to use.

Pub Steak Burgers
4 (6 oz) Ground Tenderloin Burgers
Kosher Salt to taste
Black Pepper to taste
Mesquite Seasoning to taste
4 Green Leaf Lettuce Leaves
1 large Tomato
2 tablespoons Bacon Drippings
4 large Onion Buns

Remove frozen tenderloin burgers from their packaging. Lay out on the counter. Season one side with salt, pepper and Mesquite Seasoning, Set aside.

Break off lettuce leaves. Rinse leaves, pat dry and set aside. Slice tomato into 4 nice round slices, set aside.

Lightly coat a large cast iron skillet with bacon drippings. Heat skillet over medium-high heat. When the pan just begins to smoke, it is ready. Place burgers, seasoned side down, in the skillet. The meat should sizzle when it hit’s the pan. Immediately turn heat down to medium. Season the top side of the burgers with salt and pepper.

Cook burgers for 5 minutes undisturbed. Rotate 90-degrees and continue to cook another 3 or 4 minutes. Flip burgers over, continue to cook another 5 minutes, rotate 90-degrees, then cover the pan and cook another 3 minutes.

While the steak burgers continue to cook, split buns open. Smear hamburger sauce on the tops and bottom bun. Place lettuce on the bottom bun. When ready, top lettuce with steak patty, then a slice of tomato and finish with the top bun.

Serve these amazing burgers with Air-Fryer Onion Rings and Straight-Cut Fries.

Air-Fryer Onion Rings and Fries
16 oz Frozen Onion Rings
12 oz Frozen Straight Cut Thin Fires
Cooking Spray as needed
Salt to taste

Spread onion rings out in one basket of a duel basket air-fryer. Spray lightly with cooking spray, set aside.

Spread fries in the other basket, spray with cooking spray. Season fries to taste with salt. Place both baskets in the air fryer.

Use the Match Cooking selection: Temperature 400-degrees, cooking time 14-minutes. Press start. At the 6-minute mark, press pause. Shake each basket, turning onion rings over. Return to fryer, continue to cook for the remaining time. If not “crisp” enough for your taste, cook a minute or two longer.

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