Copycat Steak 'n Shake Butter Steakburger
Description
This copycat Steak 'n Shake butter burger features a crispy smashed steakburger patty topped with American cheese, sweet grilled onions, and melted salted butter on a toasted bun. Make it on a Blackstone or in a cast iron skillet in about 25 minutes.
Ingredients
Burgers
- ½ pound ground sirloin
- ½ pound ground chuck, or 1 pound 80/20 ground chuck total
- 4 slices American cheese
- 4 hamburger buns, potato buns, or kaiser rolls
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Butter and Onions
- 6 tablespoons salted butter, divided (softened)
- 1 medium yellow onion, thinly sliced
- Pinch of salt
Instructions
- Divide the beef into 4 equal portions and roll into loose balls. Refrigerate until ready to cook.
- In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
- Heat a Blackstone griddle or cast iron skillet over medium heat. Melt 1 tablespoon of butter, add the onions and a pinch of salt, and cook for 6 to 8 minutes, stirring occasionally, until soft and golden. Move to a cooler area to keep warm.
- Spread 1 tablespoon of softened butter on the cut sides of the buns and toast until golden, about 1 minute. Set aside.
- Increase the heat to medium-high (400°F to 450°F). Place the beef balls on the griddle, cover with parchment, and smash until very thin. Remove the parchment and sprinkle with the seasoning.
- Cook without moving for 1½ to 2 minutes, until the edges are crispy and browned.
- Flip the patties. Top each with a slice of American cheese and grilled onions.
- Place 1 tablespoon of butter (cut into a pat) on top of each burger and let melt for 30 seconds.
- Transfer to the toasted buns and serve immediately.
Equipment
- Blackstone griddle (or cast-iron skillet)
- burger press or heavy flat spatula
- Metal spatula
- Parchment Paper
Notes
- Double Butter Steakburger: Divide the beef into 8 portions and stack two patties per burger.
- Extra buttery: Spread a little more softened butter on the inside of the top bun.
- Skillet method: Cook in batches of 2 in a smoking-hot cast iron skillet.
- Make ahead: Portion the beef and slice the onions up to 1 day ahead.
- Storage: Refrigerate cooked patties and onions up to 3 days. Reheat on a hot griddle or in the air fryer at 375°F for 3 to 4 minutes.
Nutrition
Serving: 1ServingCalories: 627kcalCarbohydrates: 25gProtein: 29gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 145mgSodium: 1066mgPotassium: 451mgFiber: 1gSugar: 5gVitamin A: 725IUVitamin C: 3mgCalcium: 313mgIron: 4mg