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Sioux City Loaded Burger with Sautéed Toppings inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Sioux City Loaded Burger with Sautéed Toppings

Main Course
A hearty steakhouse burger featuring fresh ground beef topped with a flavorful combination of sautéed onions, mushrooms, peppers, crispy bacon, and melted cheddar. This substantial sandwich balances multiple textures and savory flavors for a satisfying main course.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients

  • 1 1/2 lbs Ground sirloin (80/20 fat content recommended)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 8 slices Bacon
  • 1 medium Yellow onion (Thinly sliced)
  • 1 medium Green bell pepper (Thinly sliced)
  • 8 oz Mushrooms (Button or cremini, sliced)
  • 2 tbsp Butter
  • 4 slices Cheddar cheese (Sharp preferred)
  • 4 whole Hamburger buns (Brioche or sesame seed)
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Vegetable oil (For cooking)
  • 4 whole Lettuce leaves (Crisp varieties like iceberg or romaine)
  • 1 medium Tomato (Sliced)

Tools You'll Need

  • Large mixing bowl
  • Large skillet
  • Spatula
  • Tongs
  • Paper towels
  • Small bowl for sauce
  • Knife and cutting board

Chef's Tip

For perfectly shaped patties that don't dome up during cooking, make a slight depression in the center of each raw patty with your thumb. As the burger cooks and expands, it will flatten out rather than bulging.

Instructions

  1. In a large bowl, gently combine ground sirloin, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix just until incorporated - overmixing will make tough burgers.
  2. Divide meat into 4 equal portions and shape into patties about 1/2 inch wider than your buns, with a slight depression in the center. Set aside.
  3. Cook bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels to drain, reserving 1 tablespoon bacon fat in the pan.
  4. Add butter to the bacon fat in the skillet. Add onions and cook until they begin to soften, about 3 minutes.
  5. Add bell peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender and caramelized, about 8-10 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
  6. Wipe out skillet and add vegetable oil. Heat over medium-high heat.
  7. Cook burger patties to desired doneness: about 4 minutes per side for medium. In the last minute of cooking, top each patty with a slice of cheddar cheese and cover to melt.
  8. Meanwhile, mix mayonnaise and Dijon mustard in a small bowl. Toast the buns lightly.
  9. Spread mayo-mustard mixture on the bottom half of each bun. Top with lettuce and tomato slices.
  10. Place the cheese-topped patties on the prepared bun bottoms. Divide the sautéed vegetable mixture among the burgers, then top each with 2 slices of bacon.
  11. Add the top buns and serve immediately.

Plating

Serve each burger on a warmed plate with a steak knife inserted through the center to hold it together. Place a small ramekin of additional sauce on the side if desired. Accompaniments like French fries or onion rings should be arranged neatly alongside, not overcrowding the burger.

Storage & Reheating

Cooked burger patties can be refrigerated for up to 3 days. Reheat in a covered skillet with a splash of water over medium-low heat. The sautéed vegetable mixture can be refrigerated separately for up to 5 days and reheated before assembling burgers. Fully assembled burgers do not store well.

About This Recipe

This hearty burger is inspired by the Sioux City Burger that was a fan favorite at Hilltop Steakhouse. The combination of quality ground sirloin topped with a generous portion of sautéed vegetables, crispy bacon, and melted cheese creates a substantial sandwich that delivers on both flavor and satisfaction.

How did it turn out?

We'd love to hear about your experience making this recipe!