{"id":7073903,"date":"2026-10-03T05:54:15","date_gmt":"2026-10-03T05:54:15","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073903"},"modified":"2026-10-03T05:54:15","modified_gmt":"2026-10-03T05:54:15","slug":"steakhouse-burger-with-mushrooms-and-cheddar-two-ways-%f0%9f%8d%94","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073903","title":{"rendered":"Steakhouse Burger with Mushrooms and Cheddar (Two Ways) \ud83c\udf54"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p class=\"wp-block-paragraph\">This is a massive smoked burger that\u2019s thick enough to need both hands and comes with no apologies. It\u2019s an entire meal, doesn\u2019t need a side dish, and will crush your craving for a real burger. <\/p>\n<figure class=\"wp-block-image size-full\"><img data-perfmatters-preload=\"\" fetchpriority=\"high\" decoding=\"async\" width=\"1600\" height=\"2400\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34.jpg\" alt=\"A smoked cheeseburger with lettuce, bacon, mushrooms, and cheddar sits on a wooden plate with fries; a knife is stabbed vertically into the bun.\" class=\"wp-image-88477\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-34-378x567.jpg 378w\" sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<p class=\"wp-block-paragraph\">We\u2019re making this a choose-your-own-adventure between a cast-iron and a smoker version, but to be honest, we have a favorite (it\u2019s the smoker). The flavor you get when taking the time to smoke this giant patty is what sets the whole thing apart. We recommend it if you have a smoker \u2013 if not, we get it \u2013 no matter what, this is a thick pub-style burger that no one is going to complain about. <\/p>\n<p class=\"wp-block-paragraph\">The arugula and the Dijon aioli are doing specific work. This burger is rich; the mushrooms add even more umami. And it wouldn\u2019t be a steakhouse burger without cheese and thick-cut bacon on top. Eat this over a plate. You will need it.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"A wooden board with raw ground beef, cheddar cheese slices, bacon strips, mushrooms, condiments, and seasonings. Arugula, burger buns, and sauce are placed nearby on the table.\" class=\"wp-image-88450 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-1-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-for-a-steakhouse-burger\">\ud83d\udd2a Ingredients for a Steakhouse Burger<\/h2>\n<p class=\"wp-block-paragraph\"><strong>For the Patties<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Ground beef: 80\/20 is the floor. The fat is what builds the crust and keeps the center from going tight. Going leaner produces a drier patty and a slower sear. Want to take it further? Our <a href=\"https:\/\/girlcarnivore.com\/fresh-ground-beef-perfect-patties\/\">guide to grinding beef for perfect patties<\/a> covers fat ratios, chuck vs. sirloin blends, and how to get a 70\/30 at home.<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly cracked black pepper: or a steak seasoning blend like Montreal or Jack Daniel\u2019s if you want more complexity on the outside crust.<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For the Mushrooms<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Cremini mushrooms: sliced. More umami depth than white buttons, and they shrink and concentrate more evenly. Eight ounces is not a typo. This is a pub burger.<\/li>\n<li>Butter: goes in after the pan looks dry and you hear sizzle. Not before.<\/li>\n<li>Kosher salt<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For Assembly<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Mayonnaise and Dijon mustard: mixed into a spread. Use a real Dijon. The sharpness is doing structural work here against the richness of the beef and cheddar.<\/li>\n<li>Sharp cheddar: two slices. Mild cheddar melts fine but doesn\u2019t push back. The sharpness matters.<\/li>\n<li>Brioche or pub rolls: split. A standard bun works, but brioche holds its structure longer under the weight and the slight sweetness plays off the peppery arugula.<\/li>\n<li>Thick-cut bacon: cooked until crispy. Cook it separately and keep it warm.<\/li>\n<li>Arugula: a handful per burger. The peppery bite is doing real work against the richness of the beef and the cheddar.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"h-equipment\">Equipment<\/h3>\n<ul class=\"wp-block-list\">\n<li>Cast iron skillet: retains heat evenly and gives you the kind of crust a nonstick never will. Carbon steel works too.<\/li>\n<li>Instant-read thermometer: for any burger you\u2019re not cutting open to check.<\/li>\n<li>For the smoke method: a smoker set for indirect heat at 225\u00b0F, plus a charcoal grill or second cast iron for the finish sear.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-how-to-make-a-steakhouse-burger\">\ud83d\udcdd How to Make a Steakhouse Burger<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>Form the patties.<\/strong> Divide the beef in half and gently shape each into a loose patty about \u00be to 1 inch thick. Work the meat as little as possible \u2013 overhandled beef turns dense. Press a shallow dimple in the center of each. Season the outsides generously with kosher salt and pepper right before cooking. Salting too early draws moisture out.<\/li>\n<li><strong>Cook the mushrooms first.<\/strong> Heat the cast iron over medium-high with no butter or oil. Add the mushrooms and a pinch of salt. Cook 6\u20138 minutes, stirring occasionally, until the moisture cooks off completely and the pan sounds dry again. Eight ounces will shrink to a small, concentrated pile. Then add the butter. Cook another 1\u20132 minutes until the mushrooms turn golden. Transfer to a plate. Add butter at the start, and the pan stays wet; they steam instead of searing and never get there.<\/li>\n<li><strong>Sear the burgers.<\/strong> In the same skillet, crank the heat to medium-high and let the pan get fully hot, 1 to 2 minutes. Add the patties. <strong>Do not touch them for 4 to 5 minutes.<\/strong> Moving them early breaks the sear before it sets. Flip once. Reduce the heat slightly and cook another 3 to 4 minutes. Pull at 130\u00b0F for medium-rare (it coasts to 135\u00b0F during rest) or 140\u00b0F for medium. <strong>Note<\/strong>: The USDA recommends 160\u00b0F for ground beef. If you\u2019re serving anyone in a high-risk group, cook to full doneness.<\/li>\n<li><strong>Melt the cheese and rest.<\/strong> Lay a slice of sharp cheddar on each patty in the last minute of cooking. Cover the pan briefly with a lid or large plate to trap steam and melt the cheese without overcooking the patty. <strong>Rest the patties 3 to 4 minutes before assembling.<\/strong> <\/li>\n<li><strong>Toast the buns.<\/strong> Butter the cut sides and press them face-down into a clean skillet over medium heat. 1 to 2 minutes until golden. Brioche browns faster than you expect. Watch it.<\/li>\n<li><strong>Assemble.<\/strong> Mix the mayonnaise and Dijon and spread on the bottom bun. Add the rested patty. Spoon the mushrooms over the top. Layer on the bacon and a handful of arugula. Cap it and serve.<\/li>\n<\/ol>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"Two raw burger patties on a grill, one with a meat thermometer inserted, and a small pat of butter melting on top of the other.\" class=\"wp-image-88454 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-5-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-septenary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\" id=\"h-to-smoke-this-burger\">To Smoke This Burger<\/h3>\n<p class=\"wp-block-paragraph\">The smoke method gives you bark, depth, and a beefiness that a skillet alone can\u2019t touch. If you have the time and the setup, it\u2019s worth every minute. See our full <a href=\"https:\/\/girlcarnivore.com\/smoked-hamburgers\/\">smoked hamburgers recipe<\/a> for wood choices and fat ratio guidance.<\/p>\n<ol class=\"wp-block-list\">\n<li>Complete steps 1 and 2 above. Keep the mushrooms warm.<\/li>\n<li>Preheat your smoker to 225\u00b0F. Add a hickory or post oak chunk for noticeable smoke flavor. Hickory is bolder; post oak is cleaner. Both work well with beef.<\/li>\n<li>Smoke the patties 30 to 45 minutes until the internal temperature reads 130\u00b0F. Do not flip during the smoke.<\/li>\n<li>Meanwhile, preheat a charcoal grill to 450\u00b0F or higher with a two-zone fire, or heat a cast iron pan over medium-high. Sear the smoked patties 2 to 3 minutes per side until a crust forms and internal temp reaches your target doneness (USDA recommends 160\u00b0F for ground beef).<\/li>\n<li>Add the cheese for the last minute of searing. Cover to melt. Rest 3 to 4 minutes, then assemble as directed.<\/li>\n<\/ol>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"A close-up of smoked steakhouse burger cut in half to show the red center with lettuce, bacon, mushrooms, onions, and a beef patty on a wooden plate.\" class=\"wp-image-88479 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-37-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-senary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-substitutions\">\ud83d\udd04 Substitutions<\/h2>\n<ul class=\"wp-block-list\">\n<li><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"><strong>Leaner ground beef for 80\/20:<\/strong>\u00a0The patty shrinks less, and the sear develops more slowly without the rendered fat.<\/span> The center is noticeably drier, especially with the smoke method where you\u2019re on lower heat longer.<\/li>\n<li><strong>White button mushrooms for cremini:<\/strong> Release more water before they brown and take 2 to 3 minutes longer to get there. The flavor is milder, and you lose some of the concentrated, savory depth that cremini mushrooms carry.<\/li>\n<li><strong>Swiss or gruy\u00e8re for sharp cheddar:<\/strong> Melts cleaner, adds a nuttier note. Gruy\u00e8re pairs particularly well with the Dijon. The burger becomes more refined and loses some of its classic punch.<\/li>\n<li><strong>Standard bun for brioche:<\/strong> Compresses faster under the weight of the mushrooms and bacon. Works fine. Eat it quickly.<\/li>\n<li><strong>Spinach for arugula:<\/strong> Neutral enough that you barely notice it. The peppery bite that cuts the richness disappears. The burger reads heavier without it.<\/li>\n<li><strong>Yellow mustard for Dijon in the aioli:<\/strong> The vinegar note comes forward and the sauce sharpens considerably. Not wrong, but the balance shifts toward tart rather than sharp.<\/li>\n<\/ul>\n<\/div>\n<div class=\"block-tip cwp-inner\">\n<h2 class=\"wp-block-heading block-tip__title\" id=\"h-meat-nerd-tips\">\ud83d\udca1 Meat Nerd Tips<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>The dimple prevents the dome.<\/strong> As ground beef proteins tighten during cooking, the patty wants to puff in the center. The dimple accounts for that. Without it, you end up with a thick, raised center that\u2019s undercooked while the edges run well-done.<\/li>\n<li><strong>Season outside, never inside.<\/strong> Mixing salt into the ground beef before forming pulls moisture out and begins breaking down the protein before cooking. The result is closer to a meatball texture than a burger. Season the exterior only, right before the pan.<\/li>\n<li><strong>The mushrooms need to go in dry.<\/strong> Butter at the start keeps the pan wet \u2014 they steam instead of sear and never turn golden. Let the moisture cook off completely first. When the pan sounds like it\u2019s sizzling fat instead of steaming water, that\u2019s your cue to add the butter. The two extra minutes after that is where all the color happens.<\/li>\n<li><strong>Cold patties sear better.<\/strong> Form them in the morning, cover, and refrigerate. Cold beef holds together better when it hits a hot pan and warms through more evenly than a room-temperature patty that starts cooking unevenly at the edges.<\/li>\n<\/ul>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"A hand holds a large smoked steakhouse burger with lettuce, cheddar cheese, bacon, mushrooms, and sauce in a toasted bun, served on a wooden plate with another burger and fries in the background.\" class=\"wp-image-88472 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-29-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-what-to-serve-with-a-steakhouse-burger\">\ud83c\udf7d\ufe0f What to Serve with a Steakhouse Burger<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/girlcarnivore.com\/beef-tallow-furikake-fries\/\" type=\"post\" id=\"6898\">Beef tallow fries<\/a>:<\/strong> The fat-on-fat combination is exactly what this meal is already committed to, and the fries soak up any Dijon aioli that escapes the bun.<\/li>\n<li><strong>Simple arugula salad:<\/strong> You already have the bag open, and the same peppery bite that works in the burger works as a side dressed with lemon and olive oil to keep things from feeling like a full wall of richness.<\/li>\n<li><strong>Onion rings:<\/strong> A pub burger deserves pub sides, and onion rings give you something to crunch on between bites that doesn\u2019t compete with the mushrooms.<\/li>\n<li><strong><a href=\"https:\/\/girlcarnivore.com\/slow-smoked-pork-and-beans\/\" type=\"post\" id=\"2480\">Smoked baked beans<\/a>:<\/strong> If you\u2019re already running the smoker for the smoke-and-sear method, beans on the side are a natural pairing and require almost no extra work.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-leftovers-and-storage\">\ud83e\uddca Leftovers and Storage<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Store the patties:<\/strong> Airtight container in the refrigerator, separated from mushrooms and toppings. Good for 3 to 4 days.<\/li>\n<li><strong>Store the mushrooms separately:<\/strong> Covered container in the refrigerator, 3 to 4 days. Reheat in a skillet over medium with a splash of water, and they come back exactly as they were.<\/li>\n<li><strong>Reheat patties:<\/strong> Wrap in foil and warm in a 325\u00b0F oven for 10 to 12 minutes. Skillet over medium-low with a lid works too. The microwave softens the exterior \u2014 use it only in a pinch.<\/li>\n<li><strong>Freeze cooked patties:<\/strong> Wrap tightly in plastic, then foil, up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the assembled burger.<\/li>\n<\/ul>\n<\/div>\n<p class=\"has-text-align-left wp-block-paragraph\">Have you tried this recipe? Do us a favor and\u00a0<strong>rate the recipe card<\/strong>\u00a0with the \u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50 and drop a comment to help out the next reader.<\/p>\n<div id=\"wprm-recipe-container-88196\" class=\"wprm-recipe-container\" data-recipe-id=\"88196\" data-servings=\"2\">\n<div class=\"wprm-recipe wprm-recipe-template-cwp-2025-2\">\n<p><span style=\"display: block;\">This is the pub-style steakhouse burger you make just because you want to flex. Half-pound, hard-seared crust, golden mushrooms, sharp cheddar, Dijon-mayo \u2014 cast iron or smoke-and-sear options for whatever you&#8217;re craving. <\/span><\/p>\n<p><label id=\"wprm-toggle-switch-2351448859\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2351448859\" class=\"wprm-prevent-sleep-checkbox\"\/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 25px;--switch-on-color: #4a4a4a;\"\/><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-bold\">Prevent your screen from going to sleep<\/span><\/p>\n<div id=\"recipe-88196-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-88196-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"88196\" data-servings=\"2\">\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the Sauce and Assembly<\/h4>\n<\/div>\n<\/div>\n<div id=\"recipe-88196-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-88196-instructions-container wprm-block-text-normal\" data-recipe=\"88196\">\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cook the Mushrooms<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-88196-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Heat cast iron over medium-high with no fat. Add mushrooms and a pinch of salt. Cook 6\u20138 minutes until moisture cooks off completely and the pan sounds dry. Add butter, cook 1\u20132 minutes more until mushrooms are golden. Transfer to a plate.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Sear the Burgers<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-88196-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add patties to the same hot skillet. Don&#8217;t touch for 4\u20135 minutes until a dark crust forms and the patty releases cleanly. Flip once, lower heat slightly, cook 3\u20134 more minutes. Pull at 130\u00b0F for medium-rare or 140\u00b0F for medium.<\/span><span style=\"display: block;\">See the notes below for smoking these burgers.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assemble<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-88196-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Mix the mayo and Dijon in a small bowl together, then spread it on the bottom bun. Add the arugula, a smoked patty, spoon mushrooms over top, layer on the bacon, top with the remaining bun halves, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-88196-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\">\n<ul>\n<li>Don\u2019t salt ground beef before forming \u2013 season the exterior only, right before cooking.<\/li>\n<li>Chill patties 30 minutes before smoking for better structure.<\/li>\n<li>Store cooked patties and mushrooms separately, refrigerated up to 3 days. Reheat covered in a skillet at low heat or in the oven at 325\u00b0F for 8\u201310 minutes.<\/li>\n<\/ul>\n<h3><strong>To smoke these:<\/strong><\/h3>\n<ul>\n<li>Preheat your smoker to 225\u00b0F and add a hickory or post oak chunk. Chill the patties 30 minutes before smoking: cold fat holds together on the low-and-slow and gives you a better crust on the sear. Season the patties right before they go in and smoke 30\u201345 minutes until the internal temp reads 130\u00b0F.<\/li>\n<li>Then move fast \u2013 get a cast iron or charcoal grill screaming hot (450\u00b0F+) and sear 2\u20133 minutes per side until the crust forms and the internal temp hits 135\u00b0F for medium-rare or 145\u00b0F for medium.<\/li>\n<li>Add cheddar in the final minute and close the lid to melt. The smoke adds a depth the skillet method can\u2019t touch.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-88196-nutrition\" class=\"wprm-nutrition-label-shortcode-container\">\n<p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1169<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">58<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">100<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">259<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2167<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1306<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">507<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.01<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">273<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-bold wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dotted;border-color: #732c2c;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-bold\">Main Course<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-bold\">American<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"Two smoked steakhouse burgers topped with mushrooms, cheese, lettuce, and bacon are served on wooden plates with thick-cut fries; a basket of fries and ketchup are in the background.\" class=\"wp-image-88471 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/smoked-steakhouse-burger-recipe-28-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-background-color has-tertiary-background-color has-text-color has-background has-link-color wp-elements-b0ceb7b88017818e2c4af488fc466b69 is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-tiny-font-size\" id=\"h-quick-summary\">Quick Summary<\/h2>\n<p class=\"has-tiny-font-size wp-block-paragraph\">This is a half-pound pub-style steakhouse burger built for people who are serious about their burger night. The mushrooms go in a dry pan first \u2014 that step is what makes them worth eating. Season the outside of the patty only, press the dimple, and rest the finished burger before you build it. Cast iron sear or <a href=\"https:\/\/girlcarnivore.com\/category\/method\/smoking\/\">smoke<\/a> at 225\u00b0F and sear after \u2013 both methods are here. The Dijon aioli and arugula are not optional. They\u2019re what keep a rich, half-pound burger from being too much. Make it with quality ground beef you trust, and the whole thing will taste like you meant every bite.<\/p>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"h-faqs\">\u2753 FAQs<\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-1777771786125\"><strong class=\"schema-faq-question\">What makes a steakhouse burger different from a regular burger?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Size, build, and intention. A steakhouse burger is typically a half-pound or more, with deliberate toppings that add to the beef rather than cover it up. Saut\u00e9ed mushrooms, sharp cheese, a real aioli. Every element is there because it earns its place, not because it was available.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777771795821\"><strong class=\"schema-faq-question\">Can you smoke hamburger patties?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes, and it\u2019s one of the best things you can do to a burger if you have the setup. Smoke at 225\u00b0F to 130\u00b0F internal, then sear over high heat to build the crust. The combination gives you smoky depth and real texture you cannot get from a skillet alone. Our full <a href=\"https:\/\/girlcarnivore.com\/smoked-hamburgers\/\">smoked hamburgers guide<\/a> covers fat ratios, wood choices, and the full method.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777771807959\"><strong class=\"schema-faq-question\">What internal temperature should a burger reach?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">The USDA recommends cooking ground beef to 160\u00b0F for full food safety. Most cooks targeting medium-rare pull at 130 to 135\u00b0F and let the temp coast during a 3 to 4 minute rest; medium is around 140\u00b0F. When in doubt, cook to 160\u00b0F and use a reliable instant-read thermometer inserted into the thickest part of the patty.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777771817263\"><strong class=\"schema-faq-question\">Can I make the mushrooms ahead of time?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes. Saut\u00e9 them fully, cool, and refrigerate covered for up to 3 days. Reheat in a skillet with a splash of water or a small knob of butter. The flavor actually deepens slightly overnight, and they reheat without losing their texture.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>This is a massive smoked burger that\u2019s thick enough to need both hands and comes with no apologies. It\u2019s an entire meal, doesn\u2019t need a side dish, and will crush your craving for a real burger. We\u2019re making this a choose-your-own-adventure between a cast-iron and a smoker version, but to be honest, we have a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7073904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96978,98297,110775,216951,101676,127295],"tags":[204,6255,26802,23581,23417,8023],"dealstore":[],"offerexpiration":[],"class_list":["post-7073903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-beef-recipes","category-dinner-recipes","category-epic-burger-recipes","category-ground-beef","category-smoker-recipes","tag-american","tag-burger","tag-cheddar","tag-mushrooms","tag-steakhouse","tag-ways"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Steakhouse Burger with Mushrooms and Cheddar (Two Ways) \ud83c\udf54 - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7073903\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steakhouse Burger with Mushrooms and Cheddar (Two Ways) \ud83c\udf54 - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is a massive smoked burger that\u2019s thick enough to need both hands and comes with no apologies. It\u2019s an entire meal, doesn\u2019t need a side dish, and will crush your craving for a real burger. 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