Filet Mignon Burgers for The Ultimate Gourmet Tailgating Party
- by Omaha Steaks
It’s August and we’re heading into fall, football season and tailgating parties. A lot of my friends are master tailgaters. They know what to bring, how to pack it and know how to feed a crowd. I wouldn’t put myself in the same category with them, but I know how to feed people. Tailgating. It’s a whole different world. The grills, the equipment, the food; it’s all so exciting. And I love how passionate people are about it.
Now, I realize that for some, a Filet Mignon burger might sound crazy. I mean, with a Filet Mignon, you really don’t need to add or do anything. You just grill it up and eat it. But I wanted to take it a little further today.
I made these burgers and let me tell you, both my husband and I devoured these babies. I am so not joking when I say we devoured these burgers. I usually can’t finish one entire burger but with this one, I ate the entire thing and wanted a second one immediately. The tender, juicy, flavorful filet mignon that was perfectly grilled, with the caramelized onions and the brioche bun, this was heaven.
If you serve these at your next tailgating party, everyone will be wanting more and they won’t even care who wins the game because these burgers are that good. OK, that might not be true but you know what I mean.
I used Filet Mignon steaks from Omaha Steaks. Now, my father is a foodie and he would order Omaha Steaks from time to time when we were kids. All I remember is what a treat it was to eat them. They always tasted so good. Like we were eating the best beef out there.
And we were.
Omaha Steaks Filet Mignon are cut from the heart of the tenderloin, using the finest grain-fed beef. They are aged to peak flavor and tenderness, vacuum wrapped and flash frozen to lock in freshness. These are simply the best.
I hope you give these burgers a try!
Filet Mignon Burgers
- 5 slices thick cut bacon
- 4 lbs. onions, peeled and sliced thin
- 1 Tbsp. kosher salt
- 2 Tbsp. Worcestershire sauce
- 2-3 cups apple cider vinegar
- 1/3 cups brown sugar
- 6 6 oz. filet mignon steaks
- kosher salt
- freshly cracked pepper
- Dijon mustard
- fresh arugula
- 12 brioche buns, toasted
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.
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.