Beef steak burger
4 servings
80 minutes
The beef steak burger is an embodiment of American cuisine with its love for juicy meat and rich flavors. The base of this burger is tender steaks cooked to perfection and infused with the aromas of rosemary, thyme, and freshly ground pepper. They are complemented by crunchy radish, refreshing romaine lettuce, and a tangy tartar sauce, creating a harmony of textures and flavors. Cherry tomatoes slow-cooked in steak juices add a light sweetness, while pickled cucumbers provide a pleasant tanginess. All of this is wrapped in soft rye ciabatta that perfectly highlights the richness of the filling. The beef steak burger is not just a hearty dish but also a celebration of flavor that can be tailored to personal preferences.
1
If the cut, thick edge or oxtail are bought frozen, they should be taken out the night before cooking and thawed in a deep bowl on the bottom shelf of the refrigerator. If the meat was chilled, you can start cleaning it right before cooking: cut the fillet in half crosswise, you can freeze one half again and clean the other well from membranes and fascia (if you've already grilled steaks or roasted beef, you know how to do this). Cut the fillet crosswise into slices about a centimeter thick (you can also cut it lengthwise if that's easier), season with pepper (do not salt at this stage!), if the meat was wet, pat it dry with a paper towel to create an appetizing crust. We do not salt the meat because salt will draw moisture out of the piece and that caramelized crust may not form.
- Beef tenderloin: 500 g
- Ground black pepper: to taste
2
First, preheat the pan, as steaks are cooked only in well-heated oil. Each steak will require about 2 tablespoons of olive oil (of course, you don't need to measure with spoons – 2 turns around the pan's diameter will be sufficient). For medium rare or medium (the most delicious and juicy degrees of doneness), cook the steaks for 3 minutes on each side or 4 minutes on each side, respectively. Pour new 2 tablespoons of olive oil for each steak and wait for it to heat well. After cooking each piece, place it on a plate to let the meat 'rest' – during this time, it will become juicier and tastier. If you salt the food, this is the stage to lightly salt the meat – the salt should not overpower the natural flavor of the steak.
- Olive oil: 8 tablespoons
- Beef tenderloin: 500 g
- Ground black pepper: to taste
- Worcestershire sauce: 3 ml
3
After all the steaks are ready (i.e., cooled and rested), they can be sliced into thin pieces. The other ingredients for the burgers can be chopped before frying the steaks or after you’ve set them to 'rest': slice radishes and olives thinly, cut cucumbers into pieces, halve or quarter cherry tomatoes, finely chop herbs, wash and dry lettuce leaves beforehand and then tear them by hand. The main thing is not to start washing and cutting everything while frying the steaks; otherwise, they may burn.
- Radish: 5 piece
- Olive: 0.5 jar
- Pickles: 6 pieces
- Cherry tomatoes: 200 g
- Green: to taste
- Romaine lettuce: 1 bunch
4
Regarding the next steps, everyone is free to choose what fillings they want to put in their burgers - I provided examples of my favorites: salty tartar sauce, bitter-spicy radish, fresh taste of lettuce leaves, sweetness of tomatoes, and the tanginess of my favorite onion marmalade (the recipe is in 'Pie with caramelized onions and cheese'). For the tartar sauce, mix sour cream with chopped olives, Worcestershire sauce, and freshly ground black pepper, adding herbs to taste.
- Sour cream 15%: 6 tablespoons
- Olive: 0.5 jar
- Ground black pepper: to taste
- Green: to taste
5
Add cherry tomatoes to the heated steak juice, add freshly ground pepper, thyme sprigs, and simmer until soft for about 7 minutes, adding a little water if necessary.
- Cherry tomatoes: 200 g
- Ground black pepper: to taste
- Fresh thyme: 1 stem
6
The most interesting and delicious part is assembling the burger. For this recipe, I took rye ciabatta (if it's stale, just heat it in the microwave for a couple of minutes), cut it in half, and added a little bit of everything)) There are options here - either you assemble the burgers for everyone, or each person adds what they like best - what if there are vegetarians among you (just kidding :-)? That's why I love to display all the toppings on the table.