Steak Burgers

Steak Burgers Author: Canadian Living Credits: Steak Burgers

Overworking the meat mixture for burgers can make them shrink during cooking. To prevent this, shape into balls then gently into 3/4-inch (2 cm) thick patties.

Serve these steak burgers with lots of toppings, including Blue Cheese and Horseradish Sauce, Brandied Mushrooms and Grilled Marinated Peppers

  • Portion size 4 servings


Blue Cheese and Horseradish Sauce:
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons light sour cream
  • 1 tablespoon minced fresh chives
  • 1 tablespoon prepared horseradish
  • 1 tablespoon light mayonnaise
  • 1/4 teaspoon pepper
  • 1 pinch salt
Steak Burgers:
  • 1 lb (500g) sirloin beef
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 buns


Lightly mix together beef, Worcestershire sauce, salt and pepper. Shape into four 3/4-inch (2 cm) patties, handling meat as little as possible.

Place burgers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Serve in buns with your favourite toppings.

Blue Cheese and Horseradish Sauce

In bowl, mix together cheese, sour cream, chives, horseradish, mayonnaise, pepper and salt.

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Steak Burgers