It’s June: Bathing suit season (ugh!)… shorts season (hello pasty white legs!)… hurricane season (for us Floridians)… ice-cream/sorbet season (my FAV)… grilling season (aka: BURGER time! holla!!!)!

I looooove breaking out the grill in the summertime.  We eat mostly chicken in our house, but sometimes a good ol’ juicy burger just sounds so stinking good! Last night was one of those nights.

We visited the infamous Ray’s Hell Burger while in DC last week. First off, their burgers are HUGE. We’re talking every single burger is 10 glorious ounces. Yeah, when I said huge, I meant HUGE. They have a burger called the “B.I.G. Poppa” that had our names all over it! It was an Au Poivre style burger (Peppercorn encrusted) with crumbled Blue Cheese, Cognac & Sherried Mushrooms, and grilled red onions (of course hubby subbed out the cheese option haha). Drool. It was as good as it sounded!

So, last night as Mike and I were reminiscing on our trip and trying to figure out a dinner options… we decided to make our own version of the “B.I.G. Poppa” burger!

We kept it simple by encrusting our burgers with Montreal Steak Seasoning (it is made of peppercorns, salt, garlic powder etc… it’s one of our FAVORITE all in one seasonings!). We topped them with crumbled gorgonzola (the hubs is less repulsed by this than blue cheese haha), and sauteed mushrooms and onions finished in cooking sherry. YUM.

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Steakhouse Burger

Makes two large steakhouse burgers.


For the Mushrooms:
8 ounces white mushrooms, cleaned with a damp cloth and sliced
1 (10-12 oz) yellow onion, peeled and sliced into half rounds
1 tablespoon butter
1 tablespoon olive oil
2/3 cup sherry, divided

For the Burgers:
1 lb ground round, divided into 2 large patties
6 teaspoons Montreal Steak Seasoning, divided
1 Tablespoon butter
1 teaspoon olive oil
4 tablespoons crumbled gorgonzola
2 Kaiser Rolls


For the Mushrooms:
In a large skillet, heat butter and olive oil over high heat. Add mushrooms and onions and saute for 5-7 minutes (until browned). Turn heat down to medium and add 1/3 cup of the sherry and allow to cook off, stirring well (30 seconds). Add remaining sherry and turn heat down to low. Allow sherry to cook down for another 5-10 minutes and set aside until ready to use.

For the Burgers:
Pre-heat oven to broil setting. Season each patty with 1 1/2 teaspoon of montreal steak seasoning per side of each patty. Heat butter and olive oil in a large oven-safe skillet over medium heat. Cook burgers for 4 1/2 minutes and then flip. Immediately add 2 tablespoons of cheese to each burger. Cook for another 3 1/2 minutes. Place entire skillet into oven and broil for the last minute of cooking. Remove and place each burger onto a Kaiser roll. Add half of the onion/mushroom mixture to each burger, and top with arugula. Serve as is or topped with a little ketchup!