Beef Patty and Tenderloin Cube Burger Calories

A regular burger typically has one ground-beef patty, while this version adds tenderloin cubes as well. The combination gives you the familiar patty alongside separate, bite-sized pieces of steak.

Tenderloin cubes add a tender, steak-like bite alongside the softer ground-beef patty. They make the burger a combination of two beef textures rather than simply a larger or doubled patty.

Shape and cook the ground-beef patty, then sear the tenderloin cubes separately in a hot pan. Put both into a bun and add your preferred sauce, cheese, and toppings.

No, cooking them separately gives better control. Ground beef needs thorough cooking, while tenderloin cubes cook quickly; combining them too early can leave the cubes overcooked by the time the patty is ready.

Garlic aioli, peppercorn sauce, or a simple burger sauce all complement the beef. Use a moderate amount so the sauce enhances the patty and tenderloin without overpowering their different textures.

Cook the ground-beef patty through, since grinding can distribute surface bacteria throughout the meat. Tenderloin cubes can be cooked separately to your preferred doneness, provided they have been handled safely.

Fries, a crisp salad, or grilled vegetables make good sides. Pickles and fresh lettuce also balance the richness of the beef and add crunch to the burger itself.

Refrigerate leftovers promptly in a covered container and eat them within a few days. If possible, separate the bun and fresh toppings from the meat so they do not become soggy.

Yes. Freeze the cooked patty and tenderloin cubes separately from the bun and fresh toppings for better texture. Thaw safely, reheat the meat thoroughly, and assemble the burger just before serving.