Cut the Steak into cubes and mince the Form two Burger Patties and let them chill for 1 hour in the fridge to firm up.

In the meantime chop the onions into thick slices, preheat olive oil in a pan and sauté the onions until softened. Add the brown sugar and let it caramelize slightly. Deglaze with the Port wine and the vinegar and reduce slowly on low heat until the liquid is dissolved.

Take the Rib-Eye-Patties out of the fridge, slightly drizzle them with oil, rub on well and season to taste with salt from both sides.

Prepare your BBQ for indirect heat and oil the cast iron grid. Grill the Burgers over direct heat on each side for 2 minutes. Then move the Burgers on indirect heat, put a slice of chees on top, close the lid and cook for 10-12 minutes at 180°C / 356°F.

Half the bun, brush it with olive oil and toast them on the grill.

Build your Burger by adding a bit of the Ketchup on the bottom bun, add lettuce and the patties and top with the Port wine onions.

Enjoy and stay tuned!

Double Rib Eye Steak Burger


Rib-Eye-Steak (approx. 400g)
Olive oil
2 Slices of Cheese
Burger Bun
50ml Port wine
5cl Red wine vinegar
2 Red onions
1tbs. Brown sugar
Sun Dried Tomato Ketchup – Recipe here:

Used tools & products:



Global Knife: