You guys!
It’s almost that time of the year! Two more weeks until the start of football season. Fans and tailgaters everywhere are getting excited.
Now, for those who don’t know, I was born and raised in Dallas, Texas. . where they basically teach you how to throw a football, boy or girl, at a young age. I didn’t really enjoy playing sports of any kind until my college days where I only played for fun but I’m glad that I finally developed an appreciation for the game.
Now, I still enjoy watching the games . . I’m definitely not as into the games as my husband is but I can still watch with him. I’m more concerned about the food.
What do we have? Is there enough food for everyone? and if we have friends over watching the game with us, will they leave feeling happy and full?
Enter these glorious filet mignon steaks from Omaha Steaks. And I’m grilling them on my KitchenAid grill. It has a secondary searing zone with an intense heat ceramic infrared burner. Yes, I know. Isn’t that the coolest thing ever? and I grilled these!
If you guys aren’t familiar with Omaha Steaks, these are the crème de la crème of steaks. Period. And my dad actually introduced us to Omaha Steaks when we were kids. I remember how happy we would get when we got that box in the mail.
Now, I know you’re thinking filet mignon on a burger?! What? Even my dad’s jaw is on the floor right now. But stay with me for a second and think about it. If you’ve had filet mignon before, you know how tender, soft and flavorful the meat is, right? And I know some people wouldn’t dare put this meat on a burger. . but come on you guys. .
Caramelized onions, dijon mustard and a toasted brioche bun? Isn’t this just calling your name?
Paul says if we serve these burgers at our next party, no one is going home and they’ll keep wanting to come back for more. I hope he’s right!
I’m sharing the full recipe over on the Omaha Steaks blog today! I’d love any comments over there!
Filet Mignon Burger
Ingredients
For the caramelized onions:
- 5 slices thick cut bacon
- 4 pounds onions peeled and sliced thin (I used Vidalia onions)
- 1 tablespoon kosher salt
- 2 tablespoons Worcestershire sauce
- 2 to 3 cups apple cider vinegar
- ⅓ cup brown sugar
For the burgers:
- 6 (6 oz.) filet mignon steaks
- kosher salt
- freshly cracked pepper
- Dijon mustard
- Fresh arugula
- 12 brioche buns toasted
Instructions
For the caramelized onions:
- Using a heavy bottomed pot or Dutch oven over medium high heat, cook the bacon slices until crispy, for about 7 to 8 minutes. Remove the cooked, crispy bacon from the pan and place onto a paper towel lined plate.
- Leave all the bacon fat in the pot and add in the sliced onions. Sprinkle on the salt and reduce the heat to medium. Cover the pot with a lid and let the onions cook until they have softened; for about 15 minutes.
- While the onions are cooking, chop up the crispy bacon into bacon bits and then add them to the pot with the onions. Add in the Worcestershire sauce, apple cider vinegar and the brown sugar and stir together. Let the onions cook, uncovered, stirring occasionally for about 30 to 45 minutes. Reduce the heat to low and continue cooking until the onions are a rich, brown color, for about 10 minutes, stirring frequently. Remove from the heat and set aside.
For the burgers:
- Season each filet mignon with salt and pepper on each side and refrigerate for at least an hour, or overnight.
- When ready to grill, heat your grill to high. Place the filet mignons on the grill, directly over the heat and cook for about 3 to 4 minutes. Flip just once and grill the other side for another 3 to 4 minutes (for medium rare). Remove steaks from the grill and let sit for at least 2 to 3 minutes before slicing.
- To assemble the burgers: Top the bottom-side toasted bun with some Dijon mustard and top with some fresh arugula. Place about five strips of the filet mignon on top of the arugula and place some caramelized onions on top. Top your burger with the top-side toasted brioche bun and enjoy immediately.
Please visit the Omaha Steaks blog, SteakBytes.com
Disclosure: This is a paid, sponsored post in partnership with Omaha Steaks. All opinions expressed here are my own. Thank you for supporting me in partnering with the brands and products that I use and love.
