We like our burgers big and bold! So when we make burgers with all the fixings, we go all the way and stuff it, top it, and sauce it like we did with our BBQ Bacon and Cheese-Stuffed burgers.

These burgers (also aptly named the “Juicy Lucy” Burger) are a Midwestern favorite! By stuffing it with cheese, it becomes an inside-out cheeseburger that will knock your socks off! When paired with our Steakhouse Elite Kobe Beef Burgers and stuffed with sharp Cheddar and sautéed onions inside, the end product is a gooey, melted center wrapped in a bold, beefy casing.

Grilled to perfection and topped with crispy bacon, sautéed onions and BBQ sauce on a toasted bun with lettuce and tomato, the only thing that could make this burger better would be to serve it alongside BBQ chips and an ice cold beer.

Ingredients:
8 slices thick center-cut bacon
1 medium sweet onion, diced
4 Steakhouse Elite Kobe Beef Burgers
1 cup shredded cheese (sharp cheddar)
Kosher salt, to taste
Freshly ground black pepper, to taste
1-2 tablespoons olive oil
½ cup BBQ sauce
4 slices tomato
4 lettuce leaves
Sliced dill pickles
4 hamburger buns, toasted
BBQ Chips, for serving
Ice cold beer, for serving
 
 
Instructions:
In a large skillet, cook bacon over medium-low heat until crispy and cooked through to your liking. Drain the bacon on paper towels, reserving a tablespoon of bacon fat in the pan.
 
Turn the heat up to medium and cook the onions in the same pan until lightly golden brown, about 8-10 minutes. Set aside while grilling the burgers.
 
Preheat a grill or large grill pan to medium-high. Meanwhile, cut each burger in half and top 4 burgers with ¼ cup shredded cheese and 1-2 tablespoons of onion, leaving a border around the edge of the patties. Top with another patty and seal the burgers by pressing edges together. Season the burger patties with salt and pepper to taste.
 
Brush or spray the burgers with the olive oil and grill for about 4-5 minutes per side until burger is cooked through medium (adjust time for desired temperature).
 
Add lettuce and tomato to the bottom of the bun and top the burgers with BBQ sauce, pickles, and bacon.
 
Serves 4.

A lot of American families split their meals between taco night, spaghetti night, pizza night and burger night. But when you can't pick between two, why not combine their deliciousness into a single dish: The Pizza Burger!

Our Pizza Burger recipe, made with juicy grilled Steakhouse Elite Kobe Beef Burgers and topped with marinara sauce, fresh mozzarella, pepperoni and topped with grated Parmesan, fresh basil, parsley and toasted ciabatta rolls are the perfect family dinner compromise that will please everyone at the table. Served with a side or crispy Parmesan Garlic Fries and extra marinara sauce for dipping, it turns dinner into a fun and delicious Italian burger night!

Serves 4.

Ingredients:
2 tablespoons olive oil or canola oil
4 Steakhouse Elite Kobe Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon garlic powder
1 cup marinara sauce, divided
4 ounces fresh mozzarella, thinly sliced
½ cup mini pepperoni slices
½ teaspoon red pepper flakes
¼ cup Parmesan cheese, shredded
1 tablespoon freshly parsley or basil, chopped
4 Ciabatta or Kaiser rolls, toasted
Parmesan Garlic fries and marinara sauce, for serving
 
Instructions:
 
Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt, pepper and garlic powder, making an indentation in the center of each. Brush or spray the burgers with oil and grill for about 3 minutes, turn over and grill for another 3 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
 
Spoon half of the marinara sauce onto each burger and top with mozzarella, pepperoni slices and red pepper flakes. Close the grill lid and cook 2-3 minutes more until the cheese is melted and pepperoni is crisp. (Alternatively, you can melt the cheese and crisp the pepperoni on the burger on top of the bottom bun under the broiler for 2-3 minutes.)
 
Spread the remaining half of the marinara sauce on the bottoms of the toasted buns and place the burgers on top. Garnish the burgers with grated parmesan cheese and chopped parsley; serve with Parmesan Garlic fries and extra marinara on the side.

Cheesy. Savory. Buttery. Is there any other way to describe a Patty Melt? All these adverbs are easier than ever to hear when you pair a classic Patty Melt recipe with salty Texas Toast and boldly-beefy Steakhouse Elite Kobe-Crafted burgers. Just saute, grill, stack and serve!

Serves 4

Ingredients:
8 tablespoons butter
1 large sweet onion, sliced thin
4 Steakhouse Elite Kobe Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon garlic powder
8 slices Texas Toast
8 slices Swiss cheese
Curly Fries or Onion Rings, for serving
 
Instructions:
 
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook slowly, stirring occasionally, until soft and golden brown, 20-25 minutes.  Remove onions from the pan and transfer to a plate, set aside. Turn heat up to medium-high.
 
Melt 2 additional tablespoons of butter in the same sauté pan and season the burger patties with salt, pepper and garlic powder. Cook the burgers, pressing down gently with a spatula, for about 3 minutes on each side until browned but slightly pink in the center (medium). Transfer patties to a plate and keep with warm covered with tented foil. Wipe the skillet clean and reduce heat to medium heat.
 
Assemble the patty melts with a slice of Texas Toast bread on the bottom, a slice of Swiss cheese, hamburger patty, sautéed caramelized onions, another slice of cheese and top with a second slice of Texas Toast.
 
Melt 2 tablespoons of butter back into the large sauté pan and grill the patty melts until bread is golden brown on one side, pressing down on the sandwiches while cooking, about 3 minutes. Remove the sandwiches and melt the remaining 2 tablespoons of butter and return the sandwiches to the pan, grilling them on the other side until crispy, golden brown and the cheese is melted, another 3 minutes.
 
 Slice the sandwiches in half and serve with curly fries or onion rings and ketchup on the side.

Ingredients:

2 tablespoons vegetable or canola oil
4 Steakhouse Elite Kobe Beef Burgers
½ large onion, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons taco seasoning
4 large flour tortillas
1 cup shredded Mexican Blend or Cheddar cheese
Doritos or taco shells, broken into med-large pieces
½ cup sour cream
1 cup iceberg lettuce, shredded
1 cup grape or cherry tomatoes, halved (roasted or fresh)
1 jalapeno or ½ poblano pepper, roasted and chopped (optional)
½ cup taco sauce
4 tablespoons fresh cilantro
Chips, salsa and guacamole, for serving
Fresh made lime Margaritas, for serving

Instructions:

Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burgers with salt, pepper and taco seasoning and mix in minced onions. Reform into four patties, making an indentation in the center of each.

Brush or spray the burgers with oil and cook for about 5 minutes, turn over and cook for another 5 minutes until burger is cooked through medium and slightly pink in center (adjust time for desired temperature). 

Lay a large tortilla on a flat surface and layer each Crunch Wrap Supreme Taco Burger as follows: burger, shredded cheese, Doritos or broken taco shells, sour cream, lettuce, tomatoes, jalapeno or poblano peppers, taco sauce, and cilantro.

Fold the edges of the tortilla in on all sides to make the Crunch Wrap Supreme Taco Burger and place seam-side down in a skillet sprayed with cooking oil over medium-high heat. Cook for 3 minutes on one side and then flip the Crunch Wrap Supreme Taco Burger and cook for another 3 minutes until the tortilla is crunchy and golden brown on both sides. 

Cut the Crunch Wrap Supreme Taco Burger in half (or quarters) and serve with additional hot sauce or taco sauce and sour cream.

Serves 4.

July is the season of land and sea, where we spend our days lakeside, shore side or poolside, then head home for some hammock time or porch sitting.

In honor of our activities on both land and sea, we were inspired to create a burger that so aptly represents the season. Our Surf & Turf Burger--which combines the juicy, robust flavor of Steakhouse Elite Kobe-Crafted burgers with a homemade seafood salad--will be the hit of your next beach party or backyard BBQ. When the gourmet, beefy flavor of our Kobe-crafted burgers (the "turf") is combined with Old Bay spiced lump crab meat and shrimp, corn, mayo, celery, chives, and lemon juice alongside green leaf lettuce and juicy tomatoes (the "surf"), the delicious tastes of summer, both land and sea, spill out of every bite.

Ingredients:
 
Seafood Salad:
8 ounces cooked lump crab meat
8 ounces cooked shrimp, shelled and de-veined, cut into 2-3 pieces
½ cup fresh corn kernels, cooked
½ cup celery, finely chopped
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon Old Bay seasoning
1 1/2 tablespoons chives
Dash of sea salt
 
Burgers:
2 tablespoons vegetable oil
4 Steakhouse Elite Kobe Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon Old Bay seasoning
2 tablespoons butter
4 Potato Buns, for serving
4-8 Green leaf lettuce leaves, for serving
1 large Heirloom or Beefsteak tomatoes, sliced, for serving
Potato chips, for serving
 
Instructions:
 
Make the Seafood Salad:
In a large mixing bowl, add crab meat, shrimp, corn, celery, mayo, lemon juice, Old Bay seasoning, chives and sea salt. Cover and set aside in the refrigerator while cooking the burgers.
 
Make the Burgers:
Preheat a grill or large grill pan to medium-high. Season the Kobe beef burgers with salt and pepper and Old Bay seasoning, making an indentation in the center of each.
 
Brush or spray the burgers with oil and grill for about 3 minutes, turn over and grill for another 4-5 minutes until burger is cooked through medium (adjust time for desired temperature). Remove from grill and tent with foil to keep warm.
 
Brush the split potato buns with butter and grill for 1-2 minutes until lightly toasted and golden brown. Add a slice of lettuce and tomato to the bottom buns and top each with a burger and scoop of Seafood Salad. Garnish with additional chives, sea salt and pepper if desired.
 
Serves 4.

Fill your backyard BBQ with the tastes of land and sea with our Steakhouse Elite Surf & Turf Burger, perfectly matched with a side of crunchy potato chips and a crisp, light Sauvignon Blanc or Pinot Grigio.

If the past months have made you a little thicker around the middle, or if you are just looking for a healthy new dish  to put on the family dinner table, we have created a health-conscience, fresh and unique dish inspired by the taste of the Mediterranean and made with our grass fed beef.

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish. They are big on flavor with a fresh and tasty twist. Created using lightly-spiced Steakhouse Elite Grass-Fed Ground Beef, skewered and grilled, they are served with fresh combination of tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce.

Healthy, light and delicious!

Products: Steakhouse Elite Grass-Fed Ground Beef
Recipe: Kristen Hess, The Artful Gourmet

Beef Kabobs

Ingredients:
 
Kebabs:
1 medium onion, minced
2 garlic cloves, minced
1 cup fresh parsley, minced
1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
1/2 cup finely ground almond flour + 1 tablespoon water
Kosher Salt and Freshly Ground Black Pepper
4 teaspoons Mediterranean or Greek seasoning
 
Sides:
1 large tomato, sliced
1 red onion, sliced
1 cucumber, sliced
Parsley, chopped
Mint, chopped
Feta Cheese, crumbled
Tzatziki (recipe follows)
 
Instructions:
 
Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
 
Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
 
Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
 
Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
 
Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping. (recipe follows)
 
-----
 
Tzatziki
 
Ingredients:
 
3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
Kosher salt
1 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
¼ cup chopped mint
 
Preparation:
 
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
 
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
 
Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.
 
Serves 4.

When a trip to the restaurant isn't possible, do some fine dining at home with butcher quality beef and restaurant style decadence.

Our twist on a prime rib special is a juicy, beefy Prime Rib Burger made with our quality Steakhouse Elite Prime Rib Burgers and topped with sautéed onions, mushrooms, melted Swiss cheese and a toasted brioche bun with a side of au jus gravy and horseradish sauce for dipping. It's pure tasty indulgence you can make at home.

Products: Steakhouse Elite Prime Rib Burgers
Recipe: Kristen Hess, The Artful Gourmet
 
Ingredients:

4 Steakhouse Elite Prime Rib burgers
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced sweet onions
1 cup sliced mushrooms
4 slices of Swiss or Gruyere cheese
1/4 cup creamy horseradish sauce, plus extra for serving
4 brioche burger buns
Butter
Kosher Salt
Freshly ground black pepper
Au jus gravy, for serving (optional)
 
Instructions:
 
Remove Steakhouse Elite Prime Rib burgers from the fridge, season with salt and pepper.
 
Sauté onions and mushrooms in olive oil and butter in a frying pan over medium-high heat until soft and cooked through about 5-7 minutes.
 
Lightly oil grill with cooking spray, close the lid and heat grill to high heat. (Can also heat a grill pan to high heat and cook on stove). Grill burgers for 4 minutes on one side, flip and cook another 3-4 minutes for medium rare.
 
In the final minute of grilling, top each burger with cheese. Meanwhile, spread butter on both sides of burger buns evenly. Place on grill for one minute.
 
Remove burgers and buns from grill. Spread horseradish sauce on the bottom and top buns.
Place grilled burgers on bun, cheese side up, then top with sautéed onions and mushrooms.
 
Serve hot with au jus gravy and extra horseradish sauce on the side, and truffle fries or chips.
 
Serves 4.

First we made the burger, then we worked on making the best Kobe-crafted™️ burger on the market available to you.

Fans of our burgers have long bought their Kobe-crafted™️, Grassfed, and Angus beef burgers at retailers like Publix, Foodtown, McCaffrey's, Shop Rite and ACME, and more recently, at Weis Markets. But we are happy to announce that Steakhouse Elite is available at several East Coast Kroger stores.

Savor the bold and delicious flavor of beef crafted to perfection, available in three varieties (Angus, Grass-Fed and our signature Kobe-Crafted™️) and your choice of fresh burgers, ground beef or frozen burgers. Whether you are hosting a Super Bowl party, grilling a pack of burgers for family dinner night, or just wanting to elevate your ground beef dishes, Steakhouse Elite combines the rich flavor and succulent texture of Waygu, Angus and grass fed beef in USA-raised, 100 percent all-beef burgers and ground (with zero additives or fillers).

We are happy to bring better beef to your table by making it available to more fine retailers like Kroger. Find them at your favorite neighborhood grocer by using our Steakhouse Elite store finder.

The world is filled with all kinds of delicious food, but there's nothing out there that's quite like the experience of biting into a fresh, juicy burger. The perfect marriage between a bread bun and a patty, the burger has long been a symbol of the American foodscape. Burgers are the perfect all-American food, as they are filling, yet easy to put together, and versatile enough that you can experiment with toppings to your heart's content. Previously on the blog, we talked about 'Next Level Grilled Burgers' that will help you expand your burger portfolio. Today, we're going to bring that a step further by helping you figure out what wine to pair with your favorite Steakhouse Elite burger.

Wine has always been seen as a sophisticated beverage, one that requires a bit more thought than a fresh, cold can of beer. Its origins can be traced to millennia ago, with the earliest evidence of wine coming from Georgia dating to about 6000 BC. While a glass of wine may be shorthand for 'fancy', the reality is that anyone can build an appreciation for it. And what better excuse to build that appreciation than by pairing it with a juicy burger? Here's a simple guide to pairing your Steakhouse Elite burger with wine for that little bit of 'oomph' to elevate your dining experience -- even if you're just grilling burgers at home.

Kobe-Crafted beef burgers go well with a bottle of Spain's finest Cabernet Sauvignon, which has a structure and tannins that complement the melt-in-your-mouth richness of the beef. While Spain is more well-known for its Rioja, the country also produces some complex varieties of Cabernet in La Mancha, Catalonia, and Navarra. This wine culture has also influenced Asian countries like the Philippines. In a post on 'Wineries and Wine Culture in the Philippines', the article highlights how restaurants should be serving high-quality Spanish wines to go with any Kobe-style beef burgers, or they are doing it wrong!

Grass-fed beef is well-known for its meatier taste, which is packed with minerals from grass and other forage. This variety of beef also tends to have less marbling when compared to grain-fed, and has a more distinct flavor profile as well. Pair your grass-fed beef burger with a Pinot Noir, as the earthy tannins will help cut through the charred meat taste and complement the overall experience.

Angus beef is a variety of beef that has a tendency to develop better marbling, which improves flavor, tenderness, and keeps meat moist and juicy while cooking. As such, it's a favorite for burger patties. For your classic Angus beef burger, go for wines that pair well with red meat, such as a Cabernet Sauvignon or Syrah. You can also choose a nice Malbec with a higher than normal acidity to complement the beefy taste.

Finding the perfect wine to go with your favorite burger is one sure way to transform grill day. Got any other ideas? Shoot us a message! After all, Elite Steakhouse is all about savoring the moment and creating better beef moments for everyone!


exclusively written for steakhouseelite.com
by Raven Janell

Products: Steakhouse Elite Kobe-Crafted™️ Ground Beef
Recipe: Kristen Hess, The Artful Gourmet

Everyone loves a good Philly Cheesesteak - especially when they’re bite size and served on game day!

Made with juicy Steakhouse Elite Kobe-Crafted Ground Beef sautéed with fresh bell peppers and onions, then baked on mini buttered slider rolls topped with melted provolone cheese, these mini sandos make any party about the eats. Totally addicting, delicious and easy to make for a crowd…Game on!

Ingredients:
12 mini slider rolls or ciabatta buns
2 tablespoons olive oil
1 pound Steakhouse Elite Kobe-Crafted Ground Beef
1 green pepper, diced
1 onion, diced
6 slices provolone cheese
2 tablespoons mayonnaise
3 tablespoons butter, melted
1 tablespoon onion, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
 
Instructions:
 
Preheat oven to 350 degrees F.
 
Separate the tops and bottoms of the rolls and place the bottoms in an 11x7 inch baking dish or on a baking sheet covered with foil.
 
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and saute the ground beef until cooked through and no longer pink, seasoning with salt and pepper to taste. Drain grease, remove the beef and set aside.
 
In the same skillet, add additional tablespoon of olive oil and saute the peppers and onions until soft and tender.
 
Spread a thin layer of mayonnaise on the tops and bottoms of the slider rolls. Top each slider roll bottom half with cooked ground beef, peppers and onions. Add slices of provolone cheese on top of the sliders to cover the meat and vegetables.
 
In a small bowl, combine melted butter and 1 tablespoon of finely minced onions.  Place the top buns over each slider and brush them with the melted butter and onion mixture.
 
Cover with foil and bake for 10 minutes, remove foil and continue baking for another 10 minutes or so until the cheese is melted and the buns are toasty and browned.
 
Cut into individual sliders and serve hot on a platter or the baking tray.
 
Serves 8-12.