Loaded Baked Potato Steakhouse Burger

Imperial May 21, 2026May 21, 2026

Quick Recipe Version (TL;DR)

Yield: 4 loaded burgers
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 1/4 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon neutral oil, 4 slices sharp cheddar cheese
Buns: 4 brioche burger buns, split, plus 2 tablespoons softened unsalted butter
Bacon: 8 slices thick-cut bacon
Buttery roasted potato sauce: 8 ounces Yukon Gold potato, 1 tablespoon melted butter for roasting, 1 garlic clove, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, 2 tablespoons mayonnaise, 3 tablespoons sour cream, 2 tablespoons warm whole milk, 1 tablespoon melted butter, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon sliced chives
Loaded toppings: 1/2 cup sour cream, 1/4 cup finely sliced chives, cooked bacon, extra black pepper to taste

Do This

1. Heat oven to 425°F. Dice the potato, toss with butter, garlic, salt, and pepper, then roast for 25 to 30 minutes until browned and tender.
2. Cook the bacon until crisp, about 12 to 16 minutes, then drain and break each strip in half.
3. Blend or mash the roasted potato with mayonnaise, sour cream, warm milk, butter, Dijon, Worcestershire, and chives until thick and creamy.
4. Form the beef into 4 patties. Season with salt, pepper, and garlic powder.
5. Sear patties in a hot skillet with oil for 4 minutes, flip, cook 3 to 4 minutes more, then add cheddar and cook until the burgers reach 160°F.
6. Butter and toast the buns for 1 to 2 minutes until golden.
7. Assemble with potato sauce, cheddar burgers, bacon, sour cream, chives, and the top buns. Serve hot.

Why You’ll Love This Recipe

Steakhouse comfort at home: Juicy beef, sharp cheddar, smoky bacon, cool sour cream, and fresh chives make every bite taste like a fully loaded baked potato crossed with a classic burger.
The sauce is the secret: Roasted potato, butter, garlic, sour cream, and a little Dijon blend into a rich, savory spread that makes the burger feel extra hearty and special.
Big flavor, familiar ingredients: Everything is easy to find at a regular grocery store, and the steps are simple enough for a weeknight if you prep the sauce ahead.
Great for guests: The toppings feel fun and customizable, but the finished burgers still look polished and restaurant-worthy.

Grocery List

Produce: 1 medium Yukon Gold potato, fresh chives, 1 garlic clove
Meat: 1 1/2 pounds 80/20 ground beef, 8 slices thick-cut bacon
Dairy: Sharp cheddar cheese slices, sour cream, unsalted butter, whole milk
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, neutral oil such as avocado or canola oil

Full Ingredients

For the Buttery Roasted Potato-Inspired Sauce

8 ounces Yukon Gold potato, scrubbed and cut into 1/2-inch cubes
1 tablespoon unsalted butter, melted, for roasting
1 small garlic clove, peeled
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons warm whole milk, plus 1 to 2 teaspoons more if needed
1 tablespoon unsalted butter, melted, for blending into the sauce
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon finely sliced fresh chives

For the Crispy Bacon

8 slices thick-cut bacon, about 8 ounces total

For the Burgers

1 1/2 pounds 80/20 ground beef, cold
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
4 slices sharp cheddar cheese, about 1 ounce each

For the Buns and Loaded Toppings

4 brioche burger buns, split
2 tablespoons unsalted butter, softened
1/2 cup sour cream, for topping
1/4 cup finely sliced fresh chives, for topping
Cooked crispy bacon from above, broken in half
Buttery roasted potato sauce from above
Freshly ground black pepper, to taste

Loaded Baked Potato Steakhouse Burger – Closeup

Step-by-Step Instructions

Step 1: Roast the potato for the sauce

Preheat the oven to 425°F. Line a small rimmed baking sheet with parchment paper for easy cleanup. Add the diced Yukon Gold potato and peeled garlic clove to the pan. Drizzle with 1 tablespoon melted butter, then sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss until the potato pieces are lightly coated.

Spread the potato into a single layer and roast for 25 to 30 minutes, flipping once halfway through, until the potato is tender in the center and golden brown on the edges. The browned edges are important because they give the sauce that cozy, roasted baked potato flavor.

Step 2: Cook the bacon until crisp

While the potato roasts, place the bacon in a large skillet in a single layer. Set the skillet over medium heat and cook for 12 to 16 minutes, turning occasionally, until the bacon is deeply browned and crisp. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, break each strip in half so the pieces fit neatly on the burgers.

If you prefer to cook the bacon in the oven, arrange it on a foil-lined rimmed baking sheet and bake at 400°F for 16 to 20 minutes, depending on thickness, until crisp. Drain well before using.

Step 3: Make the buttery roasted potato sauce

Transfer the hot roasted potato and garlic to a small food processor or a tall cup for an immersion blender. Add the mayonnaise, sour cream, warm whole milk, melted butter, Dijon mustard, and Worcestershire sauce. Blend until thick, creamy, and mostly smooth, about 30 to 60 seconds. The sauce should be spreadable, like a rich steakhouse potato dip.

Stir in 1 tablespoon finely sliced chives. If the sauce feels too thick to spread, add warm milk 1 teaspoon at a time until it reaches your preferred consistency. Taste and adjust with a tiny pinch of salt or black pepper if needed. Set aside while you cook the burgers.

Step 4: Shape and season the burger patties

Divide the cold ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the buns, since the meat will shrink as it cooks. Press a shallow thumbprint into the center of each patty to help it cook evenly.

In a small bowl, combine the kosher salt, black pepper, and garlic powder. Sprinkle the seasoning evenly over both sides of the patties just before cooking. Try not to overwork the beef; a loose, gentle shape makes a juicier burger.

Step 5: Sear the burgers and melt the cheddar

Heat a large cast-iron skillet or heavy stainless steel skillet over medium-high heat for 2 to 3 minutes, until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan. Add the patties, leaving a little space between them. Sear without moving for 4 minutes, until a deep brown crust forms.

Flip the patties and cook for 3 minutes. Place 1 slice of sharp cheddar on each patty, then continue cooking for 1 to 2 minutes, until the cheese is melted and the center of each burger reaches 160°F on an instant-read thermometer. Transfer the burgers to a plate and rest for 3 minutes.

Step 6: Butter and toast the buns

Spread the cut sides of the brioche buns with 2 tablespoons softened butter. Place the buns cut-side down in the skillet over medium heat and toast for 1 to 2 minutes, until golden and lightly crisp. Work in batches if needed. Toasting the buns helps them hold up to the creamy potato sauce and sour cream.

Step 7: Assemble the loaded baked potato burgers

Spread a generous spoonful of the buttery roasted potato sauce on the bottom half of each toasted bun. Add a cheddar-topped burger patty, then layer on 2 strips worth of crispy bacon. Spoon 2 tablespoons sour cream over each burger, sprinkle with fresh chives, and finish with a little black pepper.

Add the top buns and serve immediately while the burgers are hot, the cheddar is melty, and the contrast between the warm burger, smoky bacon, cool sour cream, and fresh chives is at its best.

Pro Tips

Use 80/20 beef for the juiciest burger: Leaner beef can work, but 80/20 gives the best steakhouse-style texture and flavor.
Season right before cooking: Salting the patties too far in advance can make the texture firmer. Season just before the burgers hit the skillet.
Do not skip the roasted potato edges: Let the potato get golden in the oven. Those browned bits are what make the sauce taste more like a loaded baked potato.
Keep the sour cream cold: The cool sour cream is part of the charm. Add it right at the end so it stays creamy and fresh against the hot burger.
Rest the burgers briefly: A 3-minute rest helps keep the juices in the patty instead of running into the bun.

Variations

Spicy loaded potato burger: Add 1 tablespoon pickled jalapeños to each burger and stir 1/4 teaspoon cayenne pepper into the potato sauce.
BBQ steakhouse version: Brush the patties with 1 tablespoon barbecue sauce during the last minute of cooking, then top with cheddar, bacon, sour cream, and chives.
Blue cheese baked potato burger: Replace the cheddar with 1/3 cup crumbled blue cheese for a sharper, steakhouse-inspired twist.

Storage & Make-Ahead

For the best texture, assemble the burgers right before serving. The buttery roasted potato sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Warm it gently in the microwave in 10-second bursts, stirring between each burst, or let it sit at room temperature for 20 minutes before spreading. Cooked bacon can be refrigerated for up to 4 days and reheated in a 350°F oven for 5 to 7 minutes. Cooked burger patties can be refrigerated for up to 3 days; reheat gently in a covered skillet over medium-low heat until they reach 165°F. Store buns, sauce, patties, bacon, sour cream, and chives separately to prevent sogginess.

Nutrition (per serving)