Outback Burger
A copycat Outback Steakhouse burger topped with crispy double-battered onion strips, melted American cheese, and a tangy horseradish sauce.
Servings: 4
Calories: 1576kcal
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
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 1/2 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!
Notes
Refrigerate any leftovers in an airtight container for up to 5 days.
Use any oil with a high smoke point. Vegetable oil, canola oil, coconut oil or peanut oil will all work great in this recipe.
Nutrition
Calories: 1576kcal | Carbohydrates: 54g | Protein: 58g | Fat: 125g | Saturated Fat: 31g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 37g | Trans Fat: 3g | Cholesterol: 235mg | Sodium: 2895mg | Potassium: 1090mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3590IU | Vitamin C: 16mg | Calcium: 433mg | Iron: 9mg
