Outback Burger is loaded with flavor. Top with Bloomin Onion Strips and delicious sauce this burger cooks perfectly on the griddle.
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We love making copycat recipes at home from our favorite restaurants and this is one of them. It saves me time and money being able to make my families favorites recipes at home.
Add your favorite sides and enjoy this simple burger recipe at home. You may even like this Pretzel Bun Burger.
Why You’ll Love This Recipe!
- Restaurant Flavor. Made with crispy onion strips and tangy bloom sauce.
- No deep fryer needed. Fry the onions in a pot on the stovetop.
- Ready in about 30 minutes. Perfect for an easy dinner.
- Budget friendly. Make 4 burgers for less than eating out.
- Easy to cook. Use a griddle, grill, or skillet.
Ingredients
- Mayonnaise – The base of the sauce. We used full fat mayo
- Ketchup – You can make Easy Homemade Ketchup Recipe
- Cream-Style Horseradish Sauce – Gives the sauce the best flavor. If you do not have this sauce, you can stir 1 tablespoon of prepared horseradish into 1 tablespoon of mayonnaise as a substitute.
- Paprika – You can also use smoked paprika
- Cayenne Pepper – Gives the sauce a kick of flavor
- Vegetable Oil (for frying) – Use any type of oil
Burger Ingredients
- Ground Beef – We used lean ground beef
- American Cheese – Use any type of cheese that you prefer
- Sesame Seed Hamburger Buns – Use your favorite hamburger buns
- Toppings – Add your favorite toppings such as Lettuce Leaves and Tomato
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
A Note on Spice Level: Between the cayenne pepper in the sauce and in the onion coating, this burger has a mild, warm kick rather than real heat. If you’re cooking for spice-sensitive kids, cut the cayenne pepper in both the sauce and the onion coating in half. If you love heat, add an extra pinch of cayenne to the sauce or a few dashes of hot sauce.
How to Make Outback Steakhouse Toppings
Step 1 – Mix together all the sauce ingredients in a small bowl. Cover and refrigerate until ready to use.
Step 2 – Slice the onion into strips. In one bowl, whisk together the milk and eggs. Set aside.
Step 3 – In a separate bowl, stir together the flour, salt, cayenne pepper, paprika, dried oregano, thyme leaves and cumin. Dip the onion strips in the milk mixture and then coat them with the flour mixture. The repeat both steps a second time so each strip is double-battered. That second coat is what gives the strips their thick, crunchy, restaurant-style crust.
Step 4 – Heat the vegetable oil in a large pot until it reaches 350 degrees Fahrenheit. Fry the onion strips in the oil for 3-5 minutes until they are golden brown. Remove from the oil and place on a plate lined with paper towels.
How to Make Outback Steakhouse Burgers
Step 1 – Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F).
Step 2 – Spread the oil out on the grill with a spatula.
Step 3 – Divide the beef into 4 even balls (approximately ½ pound each).
Step 4 – Place the ground beef on the Blackstone grill on the oil. Press firmly on the ground beef balls into the Blackstone Grill. Do not smash it all the way down but just press slightly to form a burger patty.
Step 5 – Flip the burgers and cook until they reach 160 degrees on an instant-read thermometer, about 3-4 more minutes. Place a slice of cheese onto each patty for the last minutes of the cook time.
Step 6 – Add the buns to the Blackstone Grill, cut-side down. Cook for 1-2 minutes until they are golden brown.
Step 7 – Add some lettuce and tomato slices to the bottom bun of each bun.
Step 8 – Remove the cheeseburger and add them to each of the hamburger buns on top of the tomatoes.
Step 9 – Top each patty with some of the fried onion strips.
Step 10 – Spread some of the sauce on the bottom side of the top half of the bun. Then place it on top of each burger.
Step 11 – Serve immediately while warm and enjoy.
No Blackstone? Here’s How to Make This Anyway
- On the stovetop. Heat a large skillet (cast iron works great) over medium-high heat and toast the buns cut-side down for 1-2 minutes, then set aside. Add the patties to the same skillet and cook 3-4 minutes per side, until they reach 160 degrees, topping with cheese for the last minute.
- On the grill. Preheat to medium-high and grill the patties 3-4 minutes per side until they reach 160 degrees, adding cheese for the last minute. Toast the buns cut-side down on the grill grates for the last minute or two, watching closely so they don’t burn.
Bloomin’ Burger Recipe Tips
- Oil – Use any oil with a high smoke point. Vegetable oil, canola oil, coconut oil or peanut oil will all work great in this recipe.
- Sauce – You can easily prepare the sauce ahead of time. We think it taste better once the ingredients have marinated together.
- Burgers – Cook the burgers until they are cooked through. You may need to use a meat thermometer to ensure they are completely cooked.
Recipe Variations
- Swap the cheese. Provolone or pepper jack both work well in place of American cheese if you want something sharper or spicier.
- Add bacon. A slice or two of crispy bacon under the onions strips turns this into an even heartier burger.
- Make it a lettuce wrap. Skip the bun and wrap the patty, cheese, and onion strips in a large lettuce leaves for a lower-carb version.
What to Serve with Outback Burger?
Anytime we we order the Outback Burger from the Outback Steakhouse menu we always get the Bloomin’ Onion and Aussie Cheese Fries as an appetizer. When I make it at home, I love to make Grilled French Fries, Salad or Blackstone Smashed Tator Tots.
The combination of the unique flavors of the burgers makes it a family favorite.
Outback Burger Toppings
This Outback Burger can be topped with your favorite burger toppings.
- Bloomin Onion Strips
- Burger Sauce
- Tomatoes
- Lettuce
- Mushrooms
- Slice of Cheese – Provolone CHeese or Cheddar Cheese
- Mustard
- Bacon
- House-Made Pickles
- Honey Mustard Sauce
- Ranch Dipping Sauce
- Blue Cheese Dressing
- Fried Onions
How to Store
Refrigerate any Outback Steakhouse Burger leftovers in an airtight container for up to 5 days.
When ready to serve, reheat the patty separately for the best texture. Place the patty in a skillet or on the griddle and reheat over medium heat until warmed through, and crisp the onion strips in a 375 degree oven for 5 minutes.
Assemble on a fresh bun rather than microwaving the whole sandwich, which leave the bun soggy and the onions strips limp.
Frequently Asked Questions
No. A griddle gives you the most surface area to cook the buns and patties at once, but a large skillet or an outdoor grill both work just as well.
No, as written, it has a mild, warm kick from the cayenne in the sauce and onion coating.
You can, but they won’t get as crispy as the fried version. If you’d rather bake them, coat them the same way, arrange them in a single layer on a greased baking sheet, and bake at 425 degrees for 15-20 minutes, flipping halfway through.
More Blackstone Burger Recipes
If you make this, Copycat Outback Steakhouse Burger Recipe please leave us a comment or a star review. We love hearing from you.
Outback Burger
Ingredients
For the Sauce:
- 1/2 cup Mayonnaise
- 1 Tablespoon Ketchup
- 2 Tablespoons Cream-Style Horseradish Sauce
- 1/2 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/8 teaspoon Dried Oregano
- 1 dash Black Pepper
- 1 dash Cayenne Pepper
For the Blooming Onion Strips:
- 1 Large Egg
- 1 cup Milk
- 1 cup All Purpose Flour
- 1 1/2 teaspoons Salt
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Dried Oregano
- 1/8 teaspoon Dried Thyme Leaves
- 1/8 teaspoon Ground Cumin
- 1 cup Vegetable Oil for frying
For the Burgers:
- 2 pounds Lean Ground Beef
- 1 Tablespoon Oil
- 1 1/2 teaspoon Salt
- 3/4 teaspoon Black Pepper
- 4 Slices American Cheese
- 4 Sesame Seed Hamburger Buns
- 6 Lettuce Leaves
- 1 Tomato sliced
See how we calculate recipe costs.
Instructions
For the Sauce:
- Mix together all the sauce ingredients in a small bowl. Cover and refrigerate until ready to use.
For the Blooming Onion Strips:
- Slice the onion into strips.
- In one bowl, whisk together the milk and eggs. Set aside.
- In a separate bowl, stir together the flour, salt, cayenne pepper, paprika, dried oregano, thyme leaves and cumin.
- Dip the onion strips in the milk mixture and then coat them with the flour mixture. Repeat the process one more time so that the onion strips are doubled battered.
- Heat the vegetable oil in a large pot until it reaches 350 degrees Fahrenheit.
- Fry the onion strips in the oil for 3-5 minutes until they are golden brown. Remove from the oil and place on a plate lined with paper towels.
For the Burgers:
- Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F).
- Spread the oil out on the grill with a spatula.
- Divide the beef into 4 even balls (approximately ½ pound each).
- Place the ground beef on the Blackstone grill on the oil.
- Press firmly on the ground beef balls into the Blackstone Grill. Do not smash it all the way down but just press slightly to form a burger patty.
- Season the beef with salt and pepper.
- Cook the patties for 3-5 minutes.
- Flip the burgers and cook until burgers are cooked through (3-4 more minutes). Place a slice of cheese onto each patty for the last minutes of the cook time.
- Add the buns to the Blackstone Grill, cut-side down. Cook for 1-2 minutes until they are golden brown.
- Add some lettuce and tomato slices to the bottom bun of each bun.
- Remove the beef and add them to each of the hamburger buns on top of the tomatoes.
- Top each patty with some of the fried onion strips.
- Spread some of the sauce on the bottom side of the top half of the bun. Then place it on top of each burger.
- Serve immediately while warm and enjoy!
