The Perfect Cheeseburger w/ @andy_cooks
The PERFECT Cheeseburger w/ @andy_cooks is a medium American recipe that serves 4. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 40 min | Cook: 20 min | Total: 1 hr 15 min
Cost: $19.02 total, $4.76 per serving
Ingredients
- 1 lb Chuck Steak (trimmed, cut into 1‑inch cubes)
- 0.5 lb Short Rib (well‑marbled, cut into 1‑inch cubes)
- 0.5 lb Sirloin Steak (trimmed, cut into 1‑inch cubes)
- 1 tbsp Worcestershire Sauce (adds umami)
- 1.5 tsp Kosher Salt
- 0.5 tsp Freshly Ground Black Pepper
- 1 White Onion (thinly sliced for caramelizing)
- 2 tbsp Unsalted Butter (for caramelizing onions)
- 1 tsp Granulated Sugar (helps onions caramelize)
- 8 Dill Pickle Slices (thinly sliced)
- 4 Brioche Buns (split, toasted)
- 1 Large Egg (beaten with 1 tbsp water for egg wash)
- 1 tbsp Water (mixed with egg for wash)
Instructions
Prep the Meat
Trim any excess fat from the chuck, short rib, and sirloin. Cut each piece into 1‑inch cubes and place on a tray. Chill the cubes in the freezer for 15 minutes so they are firm for grinding.
Time: PT15M
Grind and Season
Grind the chilled meat cubes through a medium‑coarse plate into a large mixing bowl. Add Worcestershire sauce, salt, and pepper. Gently mix with clean hands until just combined—do not overwork.
Time: PT5M
Form Patties
Divide the meat mixture into 4 equal portions (about 6‑oz each). Shape each into a loose ball, then flatten to a ¾‑inch thick patty, making a small indentation in the center to prevent puffing.
Time: PT5M
Rest Patties
Place the formed patties on a plate, cover with plastic wrap, and refrigerate for 15 minutes. This firms them up for a good sear.
Time: PT15M
Caramelize Onions
Thinly slice the white onion. Melt butter in a skillet over medium‑low heat, add the onions and sugar, and cook, stirring occasionally, until deep golden and sweet, about 10 minutes.
Time: PT10M
Temperature: 300°F
Egg Wash and Toast Buns
Whisk the egg with water. Brush the cut sides of each brioche bun with the egg wash. Place buns on a sheet pan, egg‑side up, and bake in a pre‑heated 350°F oven for 4‑5 minutes, until lightly golden.
Time: PT5M
Temperature: 350°F
Cook the Burgers
Heat a skillet or grill pan over high heat until very hot. Add the patties and sear 3‑4 minutes per side for medium‑rare, or longer to desired doneness. If using a thermometer, aim for 130°F for medium‑rare.
Time: PT5M
Temperature: 400°F
Assemble the Burgers
On the bottom bun, place a cooked patty, top with a generous spoonful of caramelized onions, two pickle slices, and the top bun. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of Chuck Steak: Ground chuck
- Instead of Short Rib: Additional chuck
- Instead of Sirloin Steak: Top round
- Instead of Worcestershire Sauce: Soy sauce
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of White Onion: Yellow onion
- Instead of Unsalted Butter: Olive oil
- Instead of Granulated Sugar: Honey
- Instead of Dill Pickle Slices: Bread & butter pickles
- Instead of Brioche Buns: Potato rolls
- Instead of Large Egg: Milk wash
Equipment Needed
- Meat Grinder
- Mixing Bowl
- Sheet Pan
- Pastry Brush
- Skillet or Grill Pan
- Spatula
- Sharp Knife
- Cutting Board
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Grinding the meat while cold for optimal texture.
- Gentle mixing to avoid a dense patty.
- Low‑heat caramelization of onions for sweetness without burning.
- Creating an indentation in each patty to keep it flat.
Chef Tips from the Video
- Use a mix of chuck, short rib, and sirloin for a perfect balance of juiciness, flavor, and texture.
- Chill the meat cubes and the mixing bowl for at least 15 minutes before grinding.
- Season the meat mixture just before forming patties to keep salt from drawing out moisture prematurely.
- Let the cooked burgers rest briefly; this redistributes the juices.
Troubleshooting
Patty falls apart on the grill.
Make sure the meat is very cold before forming and avoid over‑mixing. Lightly dust the patties with flour before cooking to help them hold together.
Onions burn before becoming sweet.
Reduce heat to medium‑low and add a splash of water or broth if they start to stick. Caramelization takes time; patience is key.
Buns become soggy.
Toast the buns just before assembly and avoid over‑loading with wet toppings. Pat the pickles dry with paper towels.
Storage
Refrigerator: Store cooked patties and caramelized onions in airtight containers for up to 2 days.
Freezer: Raw formed patties freeze well for up to 2 months; wrap tightly in parchment and foil.
Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.
Make-Ahead Tips
- Grind and season the meat up to 24 hours ahead; keep refrigerated.
- Caramelized onions can be made 2 days ahead and reheated gently.
- Buns can be toasted just before serving for maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of the steak burger in American cuisine?
The steak burger is a classic American comfort food that evolved from the early 20th‑century hamburger, which itself grew out of German immigrants’ Hamburg steak. Using higher‑quality cuts like chuck, short rib, and sirloin elevates the humble burger into a steak‑house experience, reflecting America’s love for beef and backyard grilling.
What are the traditional regional variations of steak burgers in the United States?
In the Midwest, steak burgers are often topped with cheese and sautéed mushrooms. The West Coast favors avocado, pepper jack, and spicy aioli. Southern versions may add bacon, BBQ sauce, or fried green tomatoes. Joshua Weissman's recipe focuses on simple, high‑quality meat and caramelized onions for a timeless flavor.
How is a steak burger traditionally served in American diners?
At classic American diners, a steak burger is typically served on a soft bun—often a brioche or potato roll—topped with lettuce, tomato, pickles, onions, and sometimes cheese. It is accompanied by fries or onion rings and a cold soda or milkshake.
What occasions or celebrations is the steak burger traditionally associated with in American culture?
Steak burgers are a staple at backyard barbecues, Fourth of July picnics, and casual sports‑watching gatherings. They’re also popular for weekend family meals and as a centerpiece for burger‑themed cook‑offs.
What makes Joshua Weissman's steak burger special compared to fast‑food versions?
Joshua Weissman grinds his own meat blend, combining chuck, short rib, and sirloin for superior flavor and juiciness. He also caramelizes onions slowly and uses a light egg wash on brioche buns, creating a gourmet texture that fast‑food burgers can’t match.
What are the most common mistakes to avoid when making Joshua Weissman's steak burger?
Common errors include over‑mixing the meat, which makes the patty dense; cooking onions on too high a heat, causing bitterness; and pressing the patty while it cooks, which squeezes out juices. Follow the critical steps for grinding cold meat and low‑heat caramelization.
Why does this steak burger recipe use a blend of chuck, short rib, and sirloin instead of just ground beef?
The blend balances fat content (from chuck and short rib) with lean, beefy flavor (from sirloin). This combination creates a juicy, flavorful patty that mimics a steak‑house quality burger, whereas plain ground beef can be either too fatty or too dry.
Can I make the steak burgers ahead of time and how should I store them?
Yes. Form the patties, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze the raw patties on a tray, then transfer to a freezer bag; they keep for up to 2 months. Thaw in the refrigerator before cooking.
What texture and appearance should I look for when caramelizing the onions for this burger?
The onions should turn a deep, uniform golden‑brown and become soft and glossy, with a sweet aroma. They should not be charred or blackened; if you see dark spots, lower the heat and stir more frequently.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that emphasize making things from scratch, from bread and pasta to meat dishes, often with a focus on flavor, quality ingredients, and culinary fundamentals.
How does the YouTube channel Joshua Weissman's approach to American burger cooking differ from other cooking channels?
Joshua Weissman’s approach stands out by insisting on grinding your own meat blend, using precise seasoning ratios, and treating the burger like a steak—paying close attention to meat temperature, patty formation, and topping balance—whereas many other channels rely on pre‑ground beef and simpler assembly.
Last updated: September 2, 2026
