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Close-up of a gourmet smoked steakhouse burger with sautéed mushrooms, bacon, cheddar cheese, and greens on a brioche bun, served with thick-cut fries. Another burger and fries are in the background.
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Steakhouse Burger

This is the pub-style steakhouse burger you make just because you want to flex. Half-pound, hard-seared crust, golden mushrooms, sharp cheddar, Dijon-mayo — cast iron or smoke-and-sear options for whatever you're craving.
Prep Time10 minutes
Cook Time20 minutes
Total Time34 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings (large pub-style burgers)
Calories: 1169kcal
Author: Brittany Lauren

Equipment

Ingredients

1 handful arugula

  • 1 lb 1 lb 80/20 ground beef
  • 1 tsp 1 tsp kosher salt
  • 1 tsp 1 tsp freshly cracked black pepper or steak seasoning

For the Mushrooms

  • 8 oz 8 oz cremini or button mushrooms, sliced
  • 1 tbsp 1 tbsp butter
  • 1 pinch 1 pinch kosher salt

For the Sauce and Assembly

  • 2 tbsp 2 tbsp mayonnaise
  • 1 tsp 1 tsp Dijon mustard
  • 2 slices 2 slices sharp cheddar
  • 2 2 brioche or pub rolls, split
  • Butter or oil for toasting
  • 4–6 slices 4–6 slices thick-cut bacon, cooked through
  • 1 handful arugula

Instructions

Form the Patties

  • Divide beef into two portions and gently form into loose patties ¾–1 inch thick. Press a shallow dimple in the center. Season outsides with salt and pepper right before cooking.
    Two raw beef burger patties sprinkled with salt and pepper sit on a wooden cutting board.

Cook the Mushrooms

  • Heat cast iron over medium-high with no fat. Add mushrooms and a pinch of salt. Cook 6–8 minutes until moisture cooks off completely and the pan sounds dry. Add butter, cook 1–2 minutes more until mushrooms are golden. Transfer to a plate.
    Sliced mushrooms cooking in a black cast iron skillet on a dark brown surface.

Sear the Burgers

  • Add patties to the same hot skillet. Don't touch for 4–5 minutes until a dark crust forms and the patty releases cleanly. Flip once, lower heat slightly, cook 3–4 more minutes. Pull at 130°F for medium-rare or 140°F for medium.
    See the notes below for smoking these burgers.
    Two raw hamburger patties with grill marks are placed side by side in a black cast iron skillet on a dark brown surface.

Melt the Cheese

  • Top each patty with sharp cheddar in the final minute. Cover briefly if needed. Remove from heat and rest 3–4 minutes.
    A hamburger patty with a slice of cheddar cheese melting on top cooks in a black cast iron skillet.

Toast the Buns

  • Butter cut sides and toast in the pan until golden.

Assemble

  • Mix the mayo and Dijon in a small bowl together, then spread it on the bottom bun. Add the arugula, a smoked patty, spoon mushrooms over top, layer on the bacon, top with the remaining bun halves, and serve.
    A wooden board with two open burgers topped with arugula, bacon, and sautéed mushrooms, a small dish of mayonnaise, a spoon, and two sandwich buns.

Notes

  • Don't salt ground beef before forming - season the exterior only, right before cooking.
  • Chill patties 30 minutes before smoking for better structure.
  • Store cooked patties and mushrooms separately, refrigerated up to 3 days. Reheat covered in a skillet at low heat or in the oven at 325°F for 8–10 minutes.

To smoke these:

  • Preheat your smoker to 225°F and add a hickory or post oak chunk. Chill the patties 30 minutes before smoking: cold fat holds together on the low-and-slow and gives you a better crust on the sear. Season the patties right before they go in and smoke 30–45 minutes until the internal temp reads 130°F.
  • Then move fast - get a cast iron or charcoal grill screaming hot (450°F+) and sear 2–3 minutes per side until the crust forms and the internal temp hits 135°F for medium-rare or 145°F for medium.
  • Add cheddar in the final minute and close the lid to melt. The smoke adds a depth the skillet method can't touch. 

Nutrition

Serving: 1serving | Calories: 1169kcal | Carbohydrates: 8g | Protein: 58g | Fat: 100g | Saturated Fat: 38g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 38g | Trans Fat: 3g | Cholesterol: 259mg | Sodium: 2167mg | Potassium: 1306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 0.01mg | Calcium: 273mg | Iron: 5mg