Liberty Steak (Tenderloin Burgers with Tangy Steak Sauce and Sweet Vegetable Relish)

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Liberty steak is the name that was suggested to replace “hamburger” during World War II, like “freedom fries” it didn’t stick. There is only one problem, the parts used to make ground beef are not used for steak, until now. The key to liberty steak is texture and tenderness, and for this I use tenderloin tips mixed with beef chuck and ground pork. I flavor the meat with a steak sauce and add a medley of grilled sweet vegetable to make a relish.

After I developed the Liberty Steak I invited friends and family over to sample and critique my new creation and engage them in a debate about burgers. Our burger debate at time got a little heated, but nothing over medium well; it brought to light a number of things to consider in preparing and enjoying burgers. Some of the topics included; thickness of the patty, the size of the patty, what can go in a patty –dried spices only was mentioned, type of roll, what can go on top of the burger, and after all those topics nothing had been decided upon except one thing…Burgers are eaten with your hands.


2 eggs
1 Tablespoon French’s Horseradish Mustard
1/2 Teaspoon Smoked Paprika
1/8 Cayenne Pepper
2 Cloves garlic, pressed
2 Tablespoon onions, pressed
1 slice of bread
1/2 Tablespoon parmesan cheese
1/4 Lbs. Ground Pork
1 Lbs. Boneless Beef chuck, cubed
1 Lbs. Tenderloin Tips, cubed
1 tablespoon sea salt, for seasoning patties
1 tablespoon black pepper, for seasoning patties

Sweet Vegetable Relish Marinade
1 Tablespoon Worcestershire sauce
1 Tablespoon Horseradish mustard
1/2 Tablespoon vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Tablespoons onions, pressed
2 Garlic Cloves, pressed

Sweet Vegetable Relish
Vegetable relish marinade
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped

Steak Sauce
2 Tablespoons Sweet Vegetable relish marinade
1 Teaspoon orange juice
1 Teaspoon Herds De Provence
1/2 Teaspoon Cayenne
1/2 Teaspoon Smoked Paprika
1/2 Basil
2 Teaspoons Brown Sugar
1 Cup ketchup

1/2 Cup oil, for cleaning the grill
1/4 Cup of Mayonnaise
6 slices of Bacon, cut in half
6 onces sharp cheddar cheese, sliced
6 Sesame Seed Hamburger Rolls
18 thinly sliced pickle chips
6 Slices of tomato
6 leafs of Iceberg Lettuce


Prepare a charcoal fire in a grill or preheat your gas grill at med-high.

To prepare patties start by mixing together eggs, French’s Horseradish mustard, smoked paprika, cayenne pepper, garlic, onion, bread and parmesan cheese in a easy to pour bowl. In the food processor combine pork, chuck and tenderloin tips (yes it is important that they go in that order) start processor and add the wet ingredients. Process until it is evenly mixed, about twenty to thirty seconds. You may see larger chunks of the tenderloin tip, that is good-yummy flavor –don’t over mix. Form into six patties, season with salt and pepper, cover loosely with plastic wrap and set aside.

To prepare the sweet vegetable marinade mix together Worcestershire sauce, horseradish mustard, vinegar, salt, pepper, onions and garlic. Put two tablespoons aside and pour the rest over the chopped onions, red and green peppers.

For the steak sauce mix together the vegetable marinade, orange juice, Herds De Provence, cayenne pepper, smoked paprika, basil, brown sugar and ketchup. Cover loosely and allow it to set 15 minutes.

Clean grill with vegetable oil.

Place marinated vegetables in a grill basket, do not throw away the remaining marinade and place directly over the fire or burner for about 20-25 minutes, stir occasionally. Let them set for 10 minutes, place vegetables and remaining marinade into a blender or small food processor, chop until it has the consistency of relish.

Sauce patties and place sauce side down on the grill and sauce the other side while on the grill. Add bacon once all the burgers are on, watch for flare ups. Cook for 4 minutes flip and add more sauce. Repeat flipping and saucing for well done burgers. Two minutes before the burgers are done add sharp cheddar cheese and rolls, sliced side down.

To assemble the burgers apply mayonnaise to the bottom of the sliced roll, place the patty on top of the mayonnaise. Then apply to each burger the relish to the patty, then three pickle chips, two half slices of bacon, one slice of tomato, one leaf of lettuce, and the roll top.

Use your hands to eat.