Get your grill ready for Labor Day with this awesome Philly Cheese Steak Burger recipe. It’s a great twist on two of my favorites; Cheese Steak and Burgers.
Well, for most people Labor Day is the end of the grilling season. The last hurrah of summer. I don’t see why people do not grill all year-long. I love my grill. I love my deck and my back yard. This time of year is when my new deck and patio are the most enjoyable. I can’t wait to sit under my deck, warmed the fire pit, watching football games while grilling some burgers or some wings. My favorite time of year! So if you are still looking for a good burger to make this weekend give my Philly Cheese Steak Burger a try. All the great flavors of a Philly cheese steak stuffed into the perfect burger.
If you are one of the people who put the grill away after Labor Day, make sure you give your grill a good cleaning before you store it for the winter. You and your grill will be happy in the spring. Check out my guide on how to clean your grill properly. Happy Labor Day!
Philly Cheese Steak Burger!
METHOD:
Make 8 1/4 pound ground chuck patties. Cover and chill until ready to use. (TIP: Cover a large platter with plastic wrap. Place patties on platter. Cover patties with plastic wrap. When ready to cook, place patties on grill and discard all plastic wrap from patter. Presto! a clean plate for grilled burgers.) In large pan, heat 1 tablespoon oil over medium heat. Add onion and mushrooms. Season with salt to taste. (TIP: It is important to season onions and mushrooms as they cook to get the most flavor out of them) Saute until starting to caramelize, 10 -15 minutes stirring often. Turn down heat if starting to burn. Remove from heat and allow to cool.
To prepare burgers: use your thumb to make a depression in center of all patties. Season both sides with Weber Montana seasonings or salt and pepper. Cut 8 slices of provolone into a 2 1/2 inch circles and place a piece on 4 patties. Place 1 1/2 tbsp. of onion / mushroom mixture on top of cheese. Place remaining cheese circles on top of onion / mushroom mix and then place the remaining four patties on top of stuffed patties. Press to seal together and chill for 1 hour before grilling.
Clean grill and heat to medium high. Remove hamburgers from fridge and grill burgers 5 -8 minutes, per side, to desired temperature. Top burgers with 4-5 slices of banana peppers and 1 slice of provolone cheese and grill until cheese melts. Allow Philly Cheese Steak Burger to rest for 5 minutes. As burgers rest, brush buns lightly with melted butter. Grill cut side down until slightly toasted To serve, spread 1 teaspoon of mayo on toasted bun. Add burger and top with remaining onion / mushroom mix.
What is your favorite burger?
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- 2 lbs ground chuck 1/4 pound patties
- Weber Montana Steak Seasoning
- 1 tsp Kosher salt
- 1 yellow onion thinly sliced
- 8 oz package mushrooms. sliced
- 12 slices provolone
- slices banana pepper
- 2 oz melted butter
- Fresh hamburger buns toasted
- Mayo optional
- Form ground chuck into 1/4 pound patties. Cover and chill until ready to use. (TIP: Cover a large platter with plastic wrap. Place patties on platter. Cover patties with plastic wrap. When ready to cook, place patties on grill and discard all plastic wrap from patter. Presto! a clean plate for grilled burgers.)
- In large pan, heat 1 tablespoon oil over medium heat. Add onion and mushrooms.
- Season with salt to taste. (TIP: It is important to season onions and mushrooms as they cook to get the most flavor out of them)
- Saute until starting to caramelize, 10 -15 minutes stirring often.
- Turn down heat if starting to burn. Remove from heat and allow to cool.
- To prepare burgers: use your thumb to make a depression in center of all patties. Season both sides with Weber Montana seasonings.
- Cut 8 slices of provolone into a 2 1/2 inch circles and place a piece on 4 patties.
- Place 1 1/2 tablespoon of onion / mushroom mixture on top of cheese.
- Place remaining cheese circles on top of onion / mushroom mix.
- Top with the remaining four patties on top of stuffed patties. Press to seal together. Chill for 1 hour before grilling.
- Remove hamburgers from fridge. Clean grill and heat to medium high.
- Grill burgers 5 -8 minutes, per side, to desired temperature.
- Top burgers with 4-5 slices of banana peppers.
- Top each burger with 1 slice of provolone cheese.
- Cook until cheese melts. Allow burger to rest for 5 minutes.
- As burgers rest, brush buns lightly with melted butter. Grill cut side down until slightly toasted
- To serve, spread 1 teaspoon of mayo on toasted bun.
- Add burger and top with remaining onion / mushroom mix.
First published by Quinn Caudill for DadWhats4Dinner.com ©2016
All photos and recipes are the property of DadWhats4Dinner.com - copyright 2015-2017
I also will be bringing my Philly Cheese Steak Burger recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
You might also like my;
Ultimate Cheeseburger and Grill Cleaning Guide
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