What's the difference between a beef burger and a steak burger?

Beef burgers are often advertised as being made with premium beef, even though they may look very similar to other burgers. The difference lies in the cut. Not all cuts of beef are steaks, and one of the most notable exceptions is the chuck: a large cut from the shoulder area, very flavorful but tough, which is usually ground because it's difficult to cook whole. It is, in fact, the most commonly used cut for burgers. Steak burgers, on the other hand, are made with more popular cuts, with the sirloin being the most common; ribeye steaks and T-bones are also used.

Steak cuts are considered higher quality than chuck, so they're expected to be more expensive. However, the extra cost of a steak burger isn't always worth it. Using prime steaks for burgers could be considered wasteful, because the appeal of a good steak lies in its tender texture. Ground beef, on the other hand, is tender regardless, as long as it's not overcooked. Anthony Bourdain hated Kobe mini-burgers: turning a steak into a burger negates the unique texture of that cut.

Dry-aging offers a truly premium option. This process involves storing the meat in a temperature-controlled chamber for weeks, or even months. During this time, enzymes tenderize the meat and much of the natural moisture evaporates, concentrating the flavor. The enzymes and bacteria activated by the aging process also impart a distinctive umami note. If the menu features a dry-aged beef burger, it's definitely worth ordering.

You can also make them at home. With a meat grinder, you choose your favorite cuts and control the origin and grind size. A coarser grind highlights the meat's texture, while a very fine grind produces a more homogeneous result. In general, beef burgers and steak burgers have the same potential if the meat comes from a quality source. In any case, calling them burgers is technically incorrect, regardless of their composition.