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STK Burger Recipe

Staff Writer

Have you ever seen something so gorgeous? 

Deliver Ingredients


STK Burger

  • 3 Ounces brioche bun (3-inch size)
  • 8 Ounces certified Angus Beef patty
  • 1 Ounce caramelized onions
  • 2 slices aged Cheddar cheese
  • 1 Ounce Burger Sauce
  • 1 leaf of bibb lettuce
  • 1 slice beefsteak tomato
  • 2 slices butter pickles

Caramelized Onions

  • 2 Cups sliced sweet onions (one large)
  • 2 Tablespoons oil
  • 1 Teaspoon sugar
  • Salt and pepper, to taste

Burger Sauce

  • 1/2 Cup mayo
  • 2 Tablespoons ketchup
  • 2 Tablespoons chives, finely chopped
  • 2 Tablespoons pickles, finely chopped
  • 1 Tablespoon truffle oil
  • 1 Tablespoon pickling liquid
  • 1 Tablespoon minced shallots


STK Burger

Season the patty with butter, salt, and pepper and grill to specified temperature. Place patty on a heat-proof platter and broil the cheese on top. Slice the bun and brush with butter. Grill the bun lightly. Place the bottom of the bun on a plate and add cooked patty, caramelized onions, lettuce, tomato, and pickles. Sauce the top side of the bun and close the burger.

Caramelized Onions

Place the oil in a medium-hot pan and add the sliced onion. Brown the onions, stirring continuously so the onions don’t stick to the pan. Add the sugar and brown further. Once done, add the salt and pepper. Makes about ½ cup, or 4 orders.

Burger Sauce

Mix all ingredients together in a large bowl. Portion and refrigerate. Makes about 1 cup or 8 orders.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.