Ingredients
2 pounds ground chuck (80/20 works best)
1 medium onion, thinly sliced
½ pound button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil or butter (for sautéing)
1 ½ cups shredded jack cheese (Monterey Jack or Pepper Jack)
Instructions
- Shape the patties
Divide the ground chuck into 6 portions. Form into oval-shaped patties, about ¾ inch thick.
Season each patty with salt, pepper, garlic powder, onion powder, and paprika.
- Cook the patties
Heat a skillet or grill pan over medium-high heat.
Cook patties 4–5 minutes per side, or until browned and cooked through (internal temp 160°F for ground beef).
Remove and keep warm.
- Sauté the veggies
In the same pan, add olive oil or butter.
Add onions and mushrooms, cooking until golden brown and caramelized (about 8–10 minutes).
Stir in minced garlic and Worcestershire sauce. Cook 1 more minute.
- Assemble
Place each patty on a plate.
Spoon mushroom–onion mixture generously over the top.
Sprinkle with shredded cheese.
Cover loosely with foil for 1–2 minutes so cheese melts.
Serving Suggestions
Serve with Texas Roadhouse–style mashed potatoes or seasoned steak fries.
Add a side of buttered corn or green beans for a classic steakhouse plate.
Don’t forget Texas Roadhouse rolls with cinnamon butter! 🥖✨