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The Ultimate Steak House Burger & Tips for Great Burgers

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

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.
Selected for you :   Slow Cooker French Dip Sandwiches

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

Steak House Burger | Kita Roberts

True Story, I love burgers. So much so, that I manage 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

If you’ve tried my Ultimate Steak House Burger recipe or any other recipe on 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.

Yield: 4 Burgers

The Ultimate Steak House Burger

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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


  1. 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.
  2. Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture.
  3. Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat.
  4. Using your hands, gently knead meat mixture to incorporate ingredients.
  5. 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.
  6. Open the bottom grill vents on a charcoal grill completely. Light large chimney starter filled with charcoal briquettes.
  7. 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.
  8. Clean and oil cooking grate.
  9. 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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 752Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 175mgSodium: 999mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 60g

Nutrition information provided is an estimate from For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.


Wednesday 25th of July 2012

You`re a grill master. I want one nowww!


Wednesday 25th of July 2012

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.


Monday 23rd of July 2012

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!

Katrina @ In Katrina's Kitchen

Monday 23rd of July 2012

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.

The Mom Chef ~ Taking on Magazines One Recipe at a Time

Monday 23rd of July 2012

I haven't eaten yet today and this is killing me. I love your tips and agree with every one (except maybe the American cheese thing). :)

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