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▪️ Burger or steak sandwich? Why choose when you can have both.
Today we’re grilling a perfectly medium-rare tri-tip, grinding fresh picanha into an insanely juicy burger patty, loading it up with steakhouse mushrooms, and finishing it with a ridiculously good shallot sauce. It’s two incredible cuts of beef in one unforgettable burger.
0:00 Burger or Steak Sandwich? Why Not Both?
0:32 Today’s Sponsor: Typhur Sync Gold
0:49 The Ultimate Shallot Burger Sauce
2:20 Steakhouse Mushrooms
3:21 Grinding Picanha into the Perfect Burger Patty
4:49 Prepping the Tri-Tip
5:42 Setting Up the Typhur Sync Gold
6:59 Grilling the Tri-Tip to Perfection
10:31 Rest Time & Cooking the Wagyu Burger
11:46 Slicing the Perfect Medium-Rare Tri-Tip
12:43 Building the Ultimate Steakhouse Burger
13:11 Taste Test & Final Verdict
Ingredients
Tri-Tip
1 tri-tip roast (2–3 lb)
1 tbsp neutral oil
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp garlic powder
Burger
14 oz picanha (or Wagyu) steak, partially frozen
Salt & pepper
2 slices Swiss cheese
2 brioche buns
Steakhouse Sauce
½ cup mayo
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp red wine vinegar
2 tbsp finely diced shallot, cooked
1 tbsp chopped chives
Mushrooms
8 oz cremini mushrooms, sliced
1 tbsp butter
1 tsp oil
Splash beef broth
Splash soy sauce
Salt & pepper
Directions
Make the sauce: Sauté shallots in butter until soft. Cool, then mix with mayo, Dijon, Worcestershire, vinegar, and chives.
Cook mushrooms: Sauté mushrooms in butter and oil until browned. Season with salt and pepper, then add a splash of beef broth and soy sauce. Cook another minute.
Prepare the burger: Cut partially frozen picanha into chunks and pulse in a food processor until coarsely ground. Form into two patties and season with salt and pepper.
Grill the tri-tip: Coat with oil and season generously with salt, pepper, and garlic powder. Grill over medium-high heat until 130°F internal, then rest 15 minutes before slicing thinly against the grain.
Cook the burgers: Sear patties over medium-high heat 3–4 minutes per side. Top with Swiss cheese during the last minute.
Build: Toast buns. Spread sauce on both sides, add the burger patty, sliced tri-tip, mushrooms, and top bun.
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