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This epic mixed grill plate combines three classic meats into one impressive carnivore's feast. Perfect for when you crave variety but don't want to choose between your favorite proteins. I've refined this combination over years of weekend cookouts, balancing flavors and textures for the ultimate meat lover's platter.
I first created this trio when hosting my brother's birthday cookout. Now it's become our signature family celebration meal, with everyone fighting over their favorite part of the plate.
Ingredients
- Ground beef 80/20 blend for perfect burger juiciness and flavor
- Sirloin steak at least 1 inch thick ensures proper searing while maintaining medium rare interior
- Fresh rosemary provides aromatic herbal notes that complement the rich beef
- Quality pork sausages with visible fat marbling will deliver the best texture and flavor
- Soft hamburger buns with slight sweetness balance the savory burger elements
- Pickles add necessary acidity to cut through the richness of the three meats
Step-by-Step Instructions
- Preparation
- Begin by setting all meats out to reach room temperature approximately 30 minutes before cooking. This ensures even cooking throughout each component and creates better browning. Season all meats at this stage to allow salt to penetrate properly.
- Sausage First
- Start with the sausages as they take longest to cook through properly. Prick each sausage twice with a fork to prevent bursting. Place over medium heat on grill or cast iron, turning every 2 minutes until reaching 160°F internal temperature. This should take 10 to 12 minutes total depending on thickness.
- Steak Excellence
- Heat your heaviest pan until smoking hot or prepare grill at high heat. Pat sirloin completely dry with paper towels for optimal crust development. Season generously with salt and pepper, pressing seasoning into meat. Place on hottest part of cooking surface and resist moving for 3 full minutes. Flip once and cook opposite side for 3 minutes. Add rosemary during final minute to infuse aromatic oils. Rest for 5 minutes before serving.
- Perfect Patty
- Form ground beef into patty slightly larger than bun size as it will shrink when cooking. Create slight depression in center with thumb to prevent doming. Season generously right before cooking. Sear on hot surface for 3 minutes per side for medium doneness. Add minimal cheese during final minute if desired. Toast bun lightly while meat rests.
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The rosemary with the steak creates my favorite aromatic element of this entire plate. My daughter now associates that specific scent with special family gatherings, asking if we're having "party meat" whenever she smells fresh rosemary in the kitchen.
Temperature Guide
The key to mixed grill success lies in proper temperatures for each component. Sirloin steaks shine at medium rare 130 to 135°F internal temperature, showing pink center with deep brown crust. Burgers require medium 155°F for food safety while maintaining juiciness. Sausages must reach 160°F internal temperature to ensure proper doneness without drying out.
Timing Strategy
Creating this impressive plate requires strategic timing. Begin with sausages which cook slowest but hold heat well. Start your steak when sausages are halfway done. Finally prepare burger which cooks fastest and loses quality if held too long. This staggered approach ensures all components finish within minutes of each other for perfect serving temperature.
Serving Suggestions
This hearty plate pairs beautifully with simple sides that complement without competing. Consider offering crisp green salad with acidic vinaigrette to balance rich meats. Grilled vegetables like asparagus or zucchini add color and nutritional balance. For starch component, consider either roasted potatoes with rosemary to echo steak flavoring or classic french fries for comfort food appeal.
Recipe FAQs
- → What's the best way to cook the steak for this mixed grill?
For the perfect sirloin, start with a screaming hot cast-iron pan or grill. Pat the steak completely dry before seasoning generously with salt and pepper. Sear for 3-4 minutes per side for medium-rare, adding the rosemary sprig during the final minute for aroma. Most importantly, allow the steak to rest for at least 5 minutes before slicing to retain its juices.
- → Can I prepare components of this mixed grill in advance?
While the mixed grill is best served fresh off the heat, you can prep components ahead of time. Season the burger patty and steak up to 24 hours in advance (refrigerated). Par-cook sausages by simmering gently, then refrigerate until final grilling. Have all garnishes and buns ready before cooking. For best results, coordinate timing so everything finishes within a few minutes of each other.
- → What sides pair well with this mixed grill plate?
Classic pairings include a simple green salad with vinaigrette, grilled corn on the cob, or roasted potatoes. For something lighter, try grilled asparagus or zucchini. A small serving of coleslaw offers refreshing contrast to the rich meats. For condiments, offer a dish of coarse mustard, horseradish cream, or chimichurri sauce to complement the different proteins.
- → How do I prevent the burger from drying out?
To keep your burger juicy, avoid overworking the meat when forming the patty. Press a slight dimple in the center to prevent doming during cooking. Cook over medium-high heat rather than extreme high heat, which can char the outside while leaving the inside raw. Most importantly, resist pressing down on the patty while cooking, as this squeezes out precious juices.
- → What's the best cooking method if I don't have a grill?
A cast-iron skillet is your best alternative to a grill. For the burger and steak, preheat the skillet until very hot, add a touch of high-heat oil, and cook as directed. For sausages, start them in a pan with a splash of water or beer, cover until mostly cooked through, then uncover to evaporate liquid and brown the exterior. This mimics the indirect-then-direct heat approach of a good grill.
- → How can I tell when each component is properly cooked?
For the burger, cook until juices run clear with no pink (internal temp of 160°F/71°C). The steak is medium-rare at 135°F/57°C (warm red center), medium at 145°F/63°C (warm pink center). Sausages should reach 160°F/71°C internal temperature and show no pink when cut. A meat thermometer is invaluable for perfect results, especially when cooking multiple items simultaneously.