12 Days of Grilling: Steak Burgers

What’s better than a steak or a burger? A Steak Burger. Cooking for Dads host, Rob Barrett, says there are two keys to making a delicious grilled burger. It’s Day 10 in our 12 Days of Grilling presented by the Minnesota Beef Council.

Keys to the best burger:

1. Fat
2. Salt

Fat is the most important, so go with the highest fat to lean meat mix you can. You used to be only able to find 80/20 lean to fat mix, but now Kowalski’s and some other places have 78/22.

Make sure to use enough salt and pepper. You have to use more than normally would in order to bring out the flavor. Be sure to salt and pepper both sides generously.

Always use fresh ground beef, never frozen. Such an important part of the burger is the texture and freezing beef messes up the texture.

Rob’s Steak Burger


1 pound 78/22 lean to fat mixture ground beef
1 pound ribeye steak
Salt and pepper
Toppings and cheese as desired.


Preheat your grill.
Generously salt and pepper both sides of your steak.
Cut steak into small squares, around 1/4″ inch square.
Remove any gristle but keep the fat.
Mix one part steak squares and one part ground beef.
Form into patties.
Grill over high heat for 3 minutes.
Flip once.
Add 1 small pad of butter and then your cheese if desired.
Grill for 3 more minutes or until sufficiently firm.
Remove and let rest for 2 -3 minutes.


Print Friendly, PDF & Email