Big, bold steakhouse-style burger

Get ready for the ultimate steakhouse-style feast at home with our HECK Steak & Butter Double Burger! Big, bold and unapologetically indulgent, this recipe layers two juicy HECK Steak & Butter Burgers with smoky bacon, rich beer caramelised onions and melted Gouda, all tucked into a buttery brioche bun. Add crispy fries, creamy coleslaw and a fresh house salad on the side, and you’ve got a show-stopping meal that’s every bit as satisfying as your favourite pub burger — only better.

Whether you’re firing up the grill for a weekend treat, cooking for mates, or just fancy something a little extra, this loaded burger hits every craving: savoury, smoky, cheesy, and ridiculously good.

Serves: 6
Total time: 1 hour

Ingredients

For the burgers

• 12 HECK Steak & Butter Burgers (2 per person)

• 6 brioche or soft burger buns (large)

• 6 slices smoked Gouda cheese

• 12 rashers thick-cut smoked bacon

• 2 large beef tomatoes, sliced

• 1 red onion, finely sliced

• ½ iceberg lettuce, shredded

• 3 tbsp hot sauce (e.g. Frank’s, Cholula, or similar)

• 1 tbsp butter (for toasting buns)

• Salt & pepper

For the beer caramelised onions

• 2 large brown onions, finely sliced

• 1 tbsp butter

• 1 tbsp olive oil

• 150 ml dark beer (e.g. stout, ale, or IPA)

• 1 tsp brown sugar

• ½ tsp salt

For the skin-on fries

• 1 kg skin-on fries (fresh or frozen)

• 1 tbsp olive oil

• Sea salt

• Optional: smoked paprika or grated Parmesan

For the coleslaw

• 300 g white cabbage, finely shredded

• 1 large carrot, grated

• ½ red onion, thinly sliced

• 150 g mayonnaise

• 1 tsp Dijon mustard

• 1 tsp cider vinegar or lemon juice

• Salt & pepper

For the house salad

• 150 g mixed baby leaves

• Cherry tomatoes, halved

• Cucumber slices

• Red onion, thinly sliced

• Olive oil and balsamic glaze or lemon dressing

Method

1. Make the beer caramelised onions

   • Heat butter and oil in a frying pan over low heat.

   • Add the onions and cook gently for 10–15 minutes until soft and golden.

   • Stir in brown sugar and salt; cook for another 2 minutes.

   • Pour in the beer and simmer until reduced and sticky, around 10 minutes.

   • Set aside.

2. Cook the bacon

   • Grill or bake the bacon at 200°C (fan 180°C) for 10–12 minutes until crispy.

   • Drain on paper towel.

3. Cook the burgers

   • Preheat a griddle or large frying pan over medium-high heat.

   • Cook burgers for 4–5 minutes per side, until browned and cooked through (internal temperature 75°C).

   • Add a slice of smoked Gouda to each patty during the final minute to melt.

   • Toast the buns in butter while the burgers rest.

4. Cook the fries

   • Bake or fry the fries until golden and crisp.

   • Toss with sea salt and, if desired, smoked paprika or Parmesan.

5. Make the coleslaw

   • Combine cabbage, carrot, and red onion in a bowl.

   • Stir in mayonnaise, mustard, and cider vinegar or lemon juice.

   • Season with salt and pepper, mix well, and chill.

6. Prepare the house salad

   • Toss mixed leaves, cherry tomatoes, cucumber, and red onion in a bowl.

   • Drizzle with olive oil and balsamic glaze or a simple lemon dressing.

7. Assemble the burgers

   • Spread a little hot sauce on the top bun.

   • On the base bun, layer shredded lettuce, tomato, and red onion.

   • Add one burger patty, a spoonful of beer caramelised onions, a slice of bacon, and the second patty.

   • Add more caramelised onions if desired and cap with the top bun (hot sauce side down).

8. To serve

   • Plate each burger with a side of crispy fries, creamy coleslaw, and a fresh house salad.

   • Add extra hot sauce or aioli on the side if you like.

Chef’s tips

• Use a dark ale or stout for rich, deep caramelised onions.

• Swap smoked Gouda for cheddar or Monterey Jack if preferred.