Grilled Steakhouse BBQ Burgers
Juicy steakhouse burgers made with hand-formed beef patties straight from the butcher, topped with spicy pepper jack cheese and tangy barbecue sauce. Here is the recipe.
This is a recipe for barbecue sauce lovers. AND burger lovers. Here is the scenario – Patty has another girls night out. I know what you’re thinking. How many girls nights does Patty have?
This time I was seriously craving a burger. The vast majority of the time, I cook turkey burgers, though I greatly enjoy pork burgers and blends, but I wanted a beef burger.
NEEDED a beef burger.
And I was itching for some of the barbecue sauce we’d made just recently – Homemade Peach Bourbon Barbecue Sauce. We still had some left and it was crying out to me from the fridge. “Mike! Make something with me! Please!” Foods have voices sometimes. Weird.
I cruised over to our local butcher and stood in line, waiting. Seems everyone had the same idea! Everybody was grilling!
Lucky they’ve got a crew working back there and the owner knows me. I exited with a half pound of ground chuck and hauled back home to the backyard with a beer clutched in my fist and a burger ready to grill. You don’t need to do much with these.
There is so much flavor in the beef, you can practically grill it up with just a bit of salt and pepper seasoning, but we’re going for that rich barbecue sauce flavor. I spooned a couple tablespoons of barbecue sauce into the mix along with a bit of chili powder, salt and pepper.
Choose a tomato-based sauce if you’re not making your own like I did, perhaps something with a touch of sweet and an extra touch of heat.
I also used a different grilling method this time around – Reverse searing.
Usually restaurants will sear a burger first over high heat then move it to cooler temperatures to finish cooking. They do this to form a quick crust to seal in the juices, but that doesn’t always work.
We’re simply reversing the order.
How to Make These Grilled Steakhouse BBQ Burgers – The Recipe Method
Basically, heat your grill by turning on only one side of the burners. Keep one side off, which will keep that side a bit cooler. Shoot for 250 degrees temp.
Set the burger onto the cooler side and cover, then grill. The burger will cook slowly, til it is nearly to your desired doneness, then you’ll move it to the HOT side and finish it up with a quick sear.
The burger was SUPER tender and juicy, and full of barbecue sauce flavor.
Top it with a bit of pepper jack cheese and some extra barbecue sauce, because BARBECUE SAUCE ROCKS!
Honestly, you don’t need much else. Maybe some tomato or onion. I added a few beer battered jalapeno peppers (jalapeno bottle caps recipe), because my #JalapenoObsession is well known. Jalapenos.
Life is complete.
Patty was quite upset with me when she saw the pic of the burger. Sorry, gorgeous! You were out with the girls! Don’t worry, I will make her one of these quite soon. Enjoy!
Try Some of My Other Popular Burger Recipes
If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
- 1 pound ground chuck
- Barbecue Sauce - I used the Homemade Peach Bourbon Barbecue Sauce
- 1 teaspoon spicy chili powder
- Salt and pepper to taste
- 2 thick slices pepper jack cheese
- 2 toasted buns
- Whatever toppings you prefer
Heat your grill to 250 degrees.
To a mixing bowl, add ground chuck, 2 tablespoons barbecue sauce, chili powder, and salt and pepper to taste.
Hand mix, but do not overmix or the burger can become mealy. Form it into 2 8-ounce patties, ¾ inch thick each.
Set the burgers onto the cooler part of the grill and shut the lid. Cook for 10 minutes, then flip and cook another 5.
Bring the burgers over to the hot side and sear each side a couple minutes each.
Top with cheese and shut the lid, until the cheese melts.
Serve onto toasted buns with extra barbecue sauce. Top with your favorite toppings! I added some beer battered jalapeno peppers. That’s it!