PocketCook

From @Sam the Cooking Guy

Tri-Tip Steak Burger

45 min · Serves 2 · 1020 kcal

45 mintotal
25 minhands on
30steps
2servings

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Ingredients

For the shallot sauce

  • 1/2 tbsp butter
  • 1/2 tsp neutral oil
  • 1 medium shallot, finely diced
  • 3 tbsp beef broth
  • 1/4 cup mayonnaise
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp red wine vinegar
  • 1/2 tsp finely chopped fresh chives
  • Kosher salt
  • Coarse ground black pepper

For the mushrooms

  • 1/2 tbsp butter
  • 1/2 tsp neutral oil
  • 85 g sliced cremini mushrooms (about 3 oz)
  • Kosher salt
  • Coarse ground black pepper
  • 1 tbsp beef broth
  • 1/2 tsp soy sauce

For the picanha patty

  • 170 g picanha steak, partially frozen (about 6 oz)
  • Kosher salt
  • Coarse ground black pepper
  • 1/2 tbsp butter
  • 1/2 tsp neutral oil
  • 1 slice Havarti cheese

For the tri-tip

  • 1 tri-tip roast (about 2–3 lb)
  • 1 tsp neutral oil
  • 1 tbsp Kosher salt
  • 1 tbsp coarse ground black pepper
  • 1 tbsp granulated garlic
  • To assemble
  • 2 brioche burger buns, toasted

For the picanha patty

    To assemble

      Method

      For the shallot sauce

      1. Melt the butter with the neutral oil in a small pan over medium-low heat.

      2. Add the diced shallots and cook until soft and translucent, 3–4 minutes.

      3. Pour in the beef broth and let it simmer into the shallots for 1 minute.

      4. Remove the shallots from the heat and set them aside to cool completely.

      5. In a small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and chives.

      6. Stir the cooled shallots into the mayonnaise mixture and set the sauce aside.

      For the mushrooms

      1. Heat the butter and oil in a pan over medium heat.

      2. Add the sliced mushrooms and cook until they begin to soften, about 3 minutes.

      3. Season the mushrooms with a pinch of salt and pepper.

      4. Pour in the beef broth and soy sauce, stirring until the liquid reduces and coats the mushrooms, about 1 minute.

      5. Remove from the heat and set aside.

      For the picanha patty

      1. Cut the partially frozen picanha into 1-inch chunks.

      2. Pulse the picanha chunks in a food processor until coarsely ground.

        Keep the texture chunky rather than turning it into a fine paste.

      3. Gently shape the ground picanha into a burger patty and season both sides with salt and pepper.

      For the tri-tip

      1. Mix the salt, pepper, and granulated garlic together in a small bowl.

      2. Rub the tri-tip lightly with oil, then season it generously with the spice rub on all sides.

      3. Insert the probe of a leave-in digital thermometer into the thickest part of the tri-tip.

      4. Preheat the grill to medium-high heat.

      5. Place the tri-tip on the grill and cook, turning every few minutes to build a crust on all sides, until the internal temperature reaches 130°F (54°C) for medium-rare.

        Then 15 min of waiting

      6. Transfer the tri-tip to a tray, cover loosely with foil, and let it rest.

        Then 15 min of waiting

      For the picanha patty

      1. Heat the butter and oil in a pan over medium-high heat.

      2. Add the picanha patty to the pan and sear until a dark crust forms, about 3 minutes.

      3. Flip the patty and cook the second side for another 2–3 minutes until it reaches an internal temperature of 130°F (54°C).

      4. Top the patty with the Havarti cheese, cover the pan briefly to melt the cheese, then remove from the heat.

      To assemble

      1. Slice the rested tri-tip thinly against the grain.

        Tri-tip grain runs in two different directions, so adjust your cutting angle halfway through.

      2. Spread a generous tablespoon of shallot sauce onto the bottom half of a toasted bun.

      3. Place the cheesy picanha patty on top of the sauce.

      4. Layer several thin slices of grilled tri-tip over the patty.

      5. Top the tri-tip with a spoonful of the cooked mushrooms.

      6. Spread another spoonful of shallot sauce onto the top bun and place it over the burger.

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