Steak and Shake Garlic Burger Recipe (Instructions & More)

Burgers are among my favorite foods. Cheeseburger, bacon burger, veggie burger… I’ve tried them all. But, Steak ‘n Shake remains one of my absolute favorites.

I’ve been eating Steak ‘n Shake burgers for years. I’ve also cooked countless Steak ‘n Shake burgers on my own until I successfully replicated their recipe.

Here’s a step-by-step guide on how I make my Steak ‘n Shake garlic burger at home.

Quick Summary

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Number of Servings: 5 servings

Ingredients

Burger seasoning ingredients:

• 2 teaspoons onion salt
• A little garlic salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Garlic butter ingredients:

• 1/2 cup butter
• 2 teaspoons minced garlic cloves

Burger assembly ingredients:

• Torn lettuce
• Condiments
• 5 hamburger buns
• Onions, sliced into rings
• 10 American cheese slices
• 1 1/2 oz ground beef chuck
• Tomatoes sliced into rings

Instructions

1. Divide ground beef into balls. You should use your hands to form them, then press them into a mold.
2. Prepare burger seasoning. In a small bowl, combine salt, black pepper, onion salt, onion and garlic powder, and a little garlic salt.
3. Heat melted butter in a small saucepan and add the minced garlic. Cook until the butter becomes fragrant, then brush it onto the hamburger buns.
4. Toast the buns on a skillet.
5. Brush a little garlic butter on top of the beef.
6. Heat your grill or iron skillet to medium-high heat.
7. Put the ground beef balls on the skillet or grill and press them into thin patties with a spatula.
8. Season the patties with the salt mix.
9. Once burgers are cooked on one side, flip them over and put a slice of American cheese on each patty.

Assembly instructions:

1. Spread one tablespoon of your condiment of choice on both sides of the hamburger buns.
2. Put patties on the bottom bun.
3. Put tomatoes, onions, and lettuce on the patty.
4. Cover the burger with the top bun. Use a wooden skewer to hold it in place if necessary.

Recipe Notes

Here are my tips and tricks on making Steak ‘n Shake Garlic Burger:

• You can use half a teaspoon of chili flakes in the burger seasoning if you like spicy burgers.
• You can make a double garlic burger by stacking two burger patties and placing American cheese on top (or between the garlic butter patties if you’re feeling extra cheesy. However, this will interfere with the garlic flavor).
• You can grill the garlic butter patties or cook them on an electric skillet or a cast iron pan.
• You can dress the garlic burger however you like.
• Once you’re done with the burger seasoning, you can move the garlic butter patties onto a greased baking sheet and place them in a chilled area for about half an hour. That lets the proteins make the patties stick together.
• Be careful not to overwork the beef, or it won’t stick. Handle the beef gently while molding and forming into patties. I like to use cold beef as it’s easier to work with. I also don’t use liquid seasoning, as it can prevent forming a nice patty.
• The best way to make ground beef is to keep the beef cold. This also goes for the equipment you’re using (the bowl and the grinder). Cold beef has a smaller chance of getting stuck in the grinder.

Read More: How to Use a Meat Grinder?

Nutrition Facts

• Calories: 900
• Total Carbs: 40g 
• Protein: 45g
• Fat: 60g
• Fiber: 4g
• Net Carbs: 13g

The Best Beef Cut for Making Burger Patties

The best beef cut for making garlic steakburger patties is chuck steak. Chuck is the most commonly used beef in burgers.

It comes from the region that includes the neck, shoulders, and cow's chest. It's well-balanced and marbled throughout, with a good lean-to-fat ratio.

You should look for beef cuts with 25% to 30% fat if you plan to cook medium-rare to medium. If you plan to cook medium-well, you'll need about 40% fat, and a rare burger needs about 20% fat.

Apart from the beef chuck, you can also use these beef cuts:

• Sirloin or tri-tip — It's lean and has good flavor but needs to be supplemented with another cut of meat with higher fat content, such as chuck or brisket.
• Brisket — Has a very beefy flavor and a lot of fat, so you get a rich burger when you season patties well.
• Round — Very lean and affordable beef cut. It's good for adjusting the protein-to-fat ratio in the patties.
• Boneless short rib — Has a high-fat content and a lot of flavor. You'll have a moist burger.

Related Articles:

• BUBBA Burger Recipe

FAQs

References:

1. https://www.calorieking.com/us/en/foods/f/calories-in-sandwiches-burgers-double
2. https://www.calorieking.com/us/en/foods/f/calories-in-hot-fries-chips-frenc