Our fourth of five finalists is Christopher Lucchese of Echo Park. With his steakhouse burger, "you can have your steak dinner served on a delicious soft bun." He writes:
“There is nothing better than a great rib-eye steak. It is probably my most favorite cut of beef, and makes a tremendous burger. Nothing says summer more than one grilling over an open fire. Now imagine you can have an entire steak dinner served on a delicious soft bun. Now mix in great steak sides, caramelized onions, a mushroom reduction, and homemade steak sauce. It is the ultimate summer delicacy. A rib-eye steak in a handheld delivery system!!”
This year, we received almost 50 submissions from readers and grill-masters across the U.S. and Canada. We asked you to vote for your top 20, and then we got down to testing.
Over 48 hours, we shopped (using a seven-page grocery list), prepped, cooked and grilled our hearts out testing a whole host of burgers (our Test Kitchen went through more than 20 pounds of meat alone, including hand-ground sirloin and salmon).
The results were judged by the Food staff, including editor Russ Parsons, restaurant critic Jonathan Gold, deputy editor Betty Hallock, Test Kitchen director Noelle Carter and Web producer Jenn Harris.
The five finalists and their recipes will be featured in the Saturday section on June 29. In the meantime, we'll be giving a daily shout-out to each on our blog. Congratulations all!
3 1/2 hours. Serves 6
2 1/2 pounds ground rib-eye steak (grind yourself, or have the butcher grind for you)
2 teaspoons salt, or to taste
Ground black pepper
3/4 teaspoon powdered onion, or to taste
3/4 teaspoon powdered garlic, or to taste
1 egg, beaten
4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons grated Parmesan cheese
1. In a large bowl, combine the ground steak with the salt, several grinds of pepper, the powdered onion and garlic powders, beaten egg, Worcestershire sauce, soy sauce and Parmesan cheese. Mix the ingredients together until combined, careful not to overwork. Cover and refrigerate the meat for 30 to 40 minutes to give the flavors time to permeate the meat.
2. Divide the mixture and form into 6 patties, making sure to indent the center of each patty so it does not plump up on the grill. Crack a little more black pepper over each patty and refrigerate until ready to grill.