A Classic juicy burger, topped with cheese and bacon. Yeah, you have it fixed in your mind. This Ultimate Steak House burger is that burger. So. Good.

Ultimate Steak House Burger, shown with bacon and onions | Kita Roberts PassTheSushi.com

Let’s talk meat. The perfect fat kid meal for any time of year. Burgers. Is it thin patties on a griddle top that make the best burger or thick juicy burgers with nice char marks right off the grill? Do you slather yours with ketchup or do you have a secret sauce (or is sauce all together blasphemy)? No matter how you like it, one thing we can all agree on is that a great burger hits that carnivorousness g-spot every single time.

If you are reading this for grill tips, I am sorry, I am no master – I have another website – Girl Carnivore – with an entire section containing well over 100 recipes dedicated to grilling. And I do make a damned good burger, so read ahead or check out some of my other burger recipes here.

Now, some tips for your next burger shindig:

  • Never EVER use frozen patties. Sure, bulk frozen patties have their place. Just not here.
  • Grind your own meat. I often use a combination of chuck and sirloin. I make sure the chuck has a nice portion of fat, nothing too lean. Fat is the secret ingredient to the magical concoction that is flavor. I’m (in that not at all sort of way) for being healthy, but a burger that is made of ground anything that is too lean is just not as juicy or flavorful as one that has a great speckling of fat mixed in.
  • If you are making big fat juicy burgers, don’t over pack your meat. Don’t use hard firm hands to mold your patties into dense hockey pucks, unless that is what you are going for. Use light fingers and a cupped palm for packing into a light and airy burger.
  • Pre-heat your grill, grill, skillet, broiler – whatever. Just pre-heat it. Do not plop cold burgers onto a cold cook surface and expect to get a beautiful work of art.
  • Some people may request well done. Ignore them.
  • Cheese is a must. It’s not really, but if you are coming to one of my barbecues, it is. I love a sharp cheddar and smooth mozzarella, but for a classic burger, I go all American. Why? Because it’s awesome. It has a taste like no other, it melts to perfection and something about it just works for me.  You can fancy up your burger with something else, but 99% of the time, I’m going for the single wrap pre-sliced crap.
  • Arrange for a toppings bar. I believe a good burger can be chewed on naked with nothing accompanying it, but a good rolls, fresh lettuce, onions, and slices of tomatoes can really take it up a notch.

Now, for a classic burger from a trusted source, check out this mouthwatering recipe:

Steak House Burger | Kita Roberts PassTheSushi.com

True Story, I love burgers. So much so, that I manage burgermonth.com. So if you’re looking for the absolute best burger game around, without going to your local steak house, I think you’ve found it. Try these babies out on your grill!

Shrimp Po Boy Burger
Roasted Garlic Butter Burgers
Caribbean-Jerk Lamb Burgers with Tostones

Steak House Burger with chips | Kita Roberts PassThe Sushi.com

If you’ve tried my Ultimate Steak House Burger recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

The Ultimate Steak House Burger

*for this particular burger, use 85 to 90% lean beef as you will be adding bacon fat into the mixture.
4.50 from 4 votes
Print Pin Rate
Author: Kita Roberts
20 minutes
Serves: 4 Burgers


  • 8 strips bacon
  • 1-2 slices white sandwich bread - crusts removed and discarded, cut into 1/2 inch pieces.
  • 1/4 cup milk
  • 1 1/2 lbs ground beef
  • 1 tsp salt
  • 1/2 teas pepper
  • 2 large garlic cloves - minced
  • 4 burger buns


  • Fry bacon in a large skillet over medium heat until crisp, about 8 minutes. Reserve 3 tbs of bacon fat and place n a small bowl in refrigerator.
  • Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture.
  • Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat.
  • Using your hands, gently knead meat mixture to incorporate ingredients.
  • Divide meat into 4 equal portions and form into loose balls by passing back and forth between your hands. Then gently flatten into 3/4 inch thick patties.
  • Open the bottom grill vents on a charcoal grill completely. Light large chimney starter filled with charcoal briquettes.
  • When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover and heat frill until hot, about 5 minutes.
  • Clean and oil cooking grate.
  • Grill burgers, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon and other burger fixins if desired.


Cook’s Country Backyard Barbecue


Serving: 1g | Calories: 752kcal | Carbohydrates: 33g | Protein: 60g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 999mg | Fiber: 1g | Sugar: 4g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!


  1. I just recently discovered the wonderfulness of American cheese on burgers. It does just work, doesn’t it? Your burger looks fabulous! I see you’ve added some “special sauce”. Perfect!

  2. I think one of my favorite things about summer is grilled burgers. I just tried stuffing the cheese (a sharp cheddar with chives in it called Cotswold) inside the burger for something different. I think I like it better melted on top!

  3. Thanks for these tips 🙂 This will improve our burger tradition 🙂

  4. A toppings bar is a brilliant idea! And agree – frozen burgers are the WORST. I wish I could just come over and have your burger!

  5. Eeek… I’m a well done girl. {Don’t hate me!!} I actually went to a really nice steakhouse recently though and asked for well done. It came out to me ashy. 🙁 That was uhmmm interesting. I couldn’t really complain because I asked for well-done. But really?! I expected more.

  6. Ok, start your grill. I’m coming over …. what time?
    I’m with you about grinding your own meat. That means I can be sure of having it NOT well-done and be safe. Yum! And yes, a defiinite YES with the cheese too!

  7. Great tips! I have a hard time turning down a good burger! I just recently have been getting into bison for burgers. It is SO good.

4.50 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating