Steak House Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Who doesnt like a good steak?I decided to create a burger that includes all of my favorite steak house flavors.




3 pounds ground filet Mignon

2 tablespoons fresh garlic

2 tablespoons Canadian Steak Season (buy at Sam’s)

1 tablespoon cracked sea salt

1 tablespoon cracked black pepper

1/3 Lea & Perrins Thick steak sauce

Spinach Mushroom Relish:

4 Cups Fresh Spinach leaves

1 stalk green onion finely chopped

2 Cups thinly sliced baby portabella mushrooms

½ cup thinly sliced sundried tomatoes

1/3 cup water

1/3 cup heavy cream

1 teaspoon fresh grated nutmeg

1 tablespoon cracked sea salt

1 teaspoon garlic powder

Garlic Aioli:

3 gloves roasted garlic

1 tablespoon fresh finely chopped parsley

1 egg

1 teaspoon fresh lemon juice

½ teaspoon cracked sea salt

Dash of cracked black pepper

½ cup olive oil

Misc Items:

6 Freshly Baked Crusty French Rolls

12 medallions of Gorgonzola cheese

Vegetable Oil to oil grill



To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.

To make Spinach Mushroom Relish, combine all of the ingredients together in a fire safe skillet on the gas grill over medium, stirring often, reduce down, keep warm until assembling the burgers.

Heat the grill to medium about 325 degrees. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look like it has cooked a little. Flip patties, close the lid and continue cooking another 4, then add 2 medallions of Gorgonzola cheese for the last minute to melt. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, top each side of the bun with 1/2 tablespoon of Garlic Aioli and spread evenly. Then add the burgers to the bottom of the bun and top with the Spinach Mushroom Relish. Add the top of the Bun and enjoy!

Makes 6 burgers