steakhouse 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.


~ 1/2 pound of chuck roast, not ground
~ 1/2 pound of sirloin (ny strip), not ground
~ kosher salt
~ potato,thinly sliced
~ onion,thinly sliced
~ portobello mushroom (2 pieces)
~ sesame seeded crusty roll
~ olive oil
~ black pepper
~ onion powder
~ garlic powder
~ flour
~ beef boullion (if needed)



~ cut the meats into cubes and grind coarsely yourself in a food processor ~ combine in ceramic dish ~ add kosher salt, about 1/2 to 1 tsp ~ shape burger and fry in a black skillet, with a little olive oil, on both side for about 4 minutes per side. Set aside. ~ thinly slice a small onion. Add olive oil to pan and slowly grill the onions till brown. Add salt and pepper during the cooking. Set aside. ~ thinly slice a potato, about a 1/4 inch wide. Add oil to pan and grill the potato till brown and crispy. Add onion and garlic powder during frying. ~ grill the portobello mushroom halves in olive oil, salt and pepper till browned. Set aside. ~ with the pan drippings, add flour to make a roux and add beef bullion (1/2 cup) to make a steakhouse gravy ~ wipe the pan and toast the roll ~ assemble the burger as follows: Bottom of bread half of portobello part of potato part of onion burger more potato more onion gravy, just enough for flavor other half of portobello Top of bread You can skip the bread entirely and use the portobellos as the bread. Assembling the burger is critical, in that you don't want it to be gigantic but want it eat-able and flavorful