All the flavor and satisfaction of a perfectly charred steakhouse cut, layered into a burger. These caramelized, crispy-edged patties are seasoned with Pierre Poivre and Smoked Salt, then topped with homemade steak sauce roasted mushrooms and sharp cheddar. The sauce is even better the next day—thicker, deeper, and fully infused with spice.
Make the steak sauce: In a bowl, combine all of the steak sauce ingredients and mix well. For best results, refrigerate overnight to allow flavors to bloom.
Form and season patties: Divide ground beef into four equal portions and form into thin patties. Using parchment paper can help with shaping the patties as well as transferring them to the pan. The patties will shrink slightly as they cook, so shape them evenly thin and generously wide (about 5–6 inches).
Season both sides with Pierre Poivre and Smoked Salt.
Cook the burgers: Heat a cast-iron or heavy skillet over medium-high and add a little oil to coat the bottom of the pan. Cook patties for 3–4 minutes per side, until deeply browned on the outside and slightly pink inside. Remove the patties and set aside on a baking tray. Depending on your pan size, you may need to sear the patties in batches.
Cook the mushrooms and onions: Into the same pan, add the mushrooms and roast until well browned. When ready, add the red onion and butter. Continue cooking until tender and caramelized. Turn off the heat and stir in the 1/4 cup of steak sauce to combine well.
Finish the burger patties: Divide the steak sauce mushrooms evenly between the patties and top evenly with the cheddar cheese. Broil on high for 2–3 minutes, or until the cheese is melted and the edges are golden and crisp.
Assemble: Toast the buns if desired. Layer each bun with finished burger patties and serve warm.
Recipe Note
Recipe Notes:
To grill the patties instead of pan-searing, preheat your grill to medium-high and brush the grates with oil to prevent sticking. Place seasoned patties directly on the grill and cook for 3–4 minutes per side, or until well seared and cooked to your desired doneness.
The steak sauce gets better after resting overnight and keeps well in the refrigerator for up to a month. Extra sauce is excellent on steak, grilled vegetables, and stirred into caramelized onions.
