Cheeseburger Steak Sausage Plate

Cheeseburger steak and sausage plate is the kind of hearty meal I crave when I want comfort food with big bold flavors. This combo brings together a juicy cheeseburger classic steak and savory sausages all in one crowd-pleasing dish. Each component adds a little something different making this perfect for family meals or a satisfying weekend feast.

The first time I served this it was at a backyard get-together and everyone went back for seconds. Grilling the steak and sausages alongside the burger brought out the best smoky aromas that had the whole yard waiting by the grill.

Ingredients

• Burger bun: Choose a soft high quality bun and toast for texture and a warm bite
• Beef burger patty: Look for freshly ground beef ideally with some fat content for juiciness
• Cheddar cheese: Good sharp cheddar will give the best melt and flavor
• Tomato slices: Fresh ripe tomatoes brighten and freshen the burger
• Sirloin steak: Pick a 6 ounce cut with good marbling for tenderness
• Fresh rosemary: Sprigs add beautiful aroma and herby flavor
• Sausages: Use your favorites such as bratwurst beef or pork Look for well-made links with a balance of meat and seasoning
• Salt and pepper: Essential seasonings for all meats Use freshly cracked pepper for more punch
• Olive oil or butter: Adds flavor and helps with grilling Choose extra virgin olive oil for best results

Step-by-Step Instructions

Prepare the Burger Patty and Bun:

Season your beef patty generously with salt and pepper on both sides. Grill the patty over medium-high heat until it reaches your desired doneness. In the last minute of cooking place two slices of cheddar cheese on top and close the grill lid so it melts completely. Toast your bun directly on the grill or on a pan until just barely crispy and warm throughout. Build the burger with your chosen tomato slices and place the cheesy patty on the bun.

Cook the Sirloin Steak:

Coat the sirloin steak lightly in olive oil and season well with salt pepper and some rosemary sprigs pressed onto the meat. Grill or pan-sear over high heat letting it char and develop a golden crust for about three to four minutes per side for medium-rare. Let the steak rest for five minutes before slicing against the grain so it stays juicy.

Brown the Sausages:

Take your sausages and cook them in a skillet or on the grill over medium heat. Turn the sausages frequently so every side gets evenly browned and crisp. This usually takes about ten to twelve minutes or until the internal temperature is safe for your sausage type. The goal is a snappy browned exterior with juicy insides.

Assemble and Plate:

Place the cheeseburger with its bun and toppings on a large platter or wooden plate. Arrange the sliced sirloin steak next to it and add the browned sausages. Garnish everything with fresh rosemary for a rustic touch and serve while everything is still warm and aromatic.

Save

I always grab an extra sharp cheddar for the burger because it stands up to the smoky steak and bold sausage flavors. One time my nephew helped me grill and now he insists on being the official cheeseburger flipper at every family barbecue. These little traditions make the meal even more memorable.

Storage Tips

Refrigerate leftovers in airtight containers within two hours of cooking. The burger steak and sausages can be reheated gently in a skillet or oven. Try slicing leftover steak and sausages for sandwiches or breakfast scrambles the next day.

Ingredient Substitutions

Use chicken or turkey sausages for a lighter plate or swap cheddar for Swiss or provolone for a different cheesy bite. Brioche buns add a richer finish or try a gluten free bun if needed.

Serving Suggestions

Serve with steak fries coleslaw or a crisp green salad for balance. Pickles grilled onions or sautéed mushrooms make great extra toppings. I sometimes add a side of peppery mustard for dipping sausages.

Cultural Context

This plate brings together American roadside diner traditions blending the best of sandwiches grilled meats and sausages on one generous platter. The combination is pure comfort and easily adapted to personal taste and local sausage specialties.

Recipe FAQs

→ Can I use a different cheese for the burger?

Absolutely, feel free to substitute cheddar with your favorite cheese such as Swiss or Monterey Jack for a different flavor profile.

→ How do I ensure the steak stays juicy?

Let the steak rest for at least five minutes after grilling to retain its juices and enhance tenderness.

→ What type of sausage works best?

Bratwurst, beef, or pork sausages all pair well. Choose based on your flavor preference for a custom plate.

→ Is it necessary to toast the burger bun?

Toasting the bun adds texture and prevents sogginess, giving your burger extra flavor and crunch.

→ Can the meats be cooked ahead of time?

Yes, you can cook and gently reheat them before serving, though fresh off the grill offers the best taste.