Steakhouse burger

Steakhouse burger (Mel Melcon / Los Angeles Times / June 14, 2013)

Steak sauce

2 cups ketchup

1/2 cup Heinz 57 sauce

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon prepared horseradish

1 tablespoon soy sauce

2 tablespoons prepared yellow mustard

1 tablespoon prepared wasabi

1 teaspoon Sriracha sauce

1/4 teaspoon chile powder

1/4 teaspoon onion powder

Cracked black pepper


1 cup Madeira wine

1. In a medium bowl, whisk together the ketchup, Heinz 57 sauce, Dijon mustard, Worcestershire sauce, horseradish, soy sauce, yellow mustard, wasabi, Sriracha, chile powder, onion powder, 10 grinds of black pepper and salt to taste to make the steak sauce base.

2. In the pan used to caramelize the onions, warm up the leftover bits over medium heat. When warm, add the wine and scrape any flavorings from the bottom and sides of the pan.

3. When the wine is warm, add the steak sauce base and bring to a gentle simmer. Reduce the heat so the sauce bubbles gently and cook, stirring frequently, for at least 20 minutes to marry the flavors. Remove from heat. This makes a generous 2 cups steak sauce, more than is needed for the remainder of the recipe. The steak sauce will keep, covered and refrigerated, about 2 weeks.

Steakhouse burgers

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