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Steak House Burgers

Steak House Burgers
When I asked my brothers to come over for barbecue, they laughed. So I came up with this. They don’t laugh anymore. —Bonnie Geavaras-Bootz, Scottsdale, Arizona
4 ServingsPrep: 25 min. Grill: 15 min.

Ingredients

  • 5 tablespoons mayonnaise
  • 4-1/2 teaspoons prepared horseradish
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons butter, softened, divided
  • 1/2 teaspoon garlic powder
  • 4 hamburger buns, split
  • 1-1/2 pounds ground beef
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  • 1/4 cup steak sauce
  • 4-1/2 teaspoons onion soup mix
  • 4 slices Swiss cheese
  • 1-1/2 pounds sliced fresh mushrooms
  • 2 green onions, chopped
  • 1/4 cup French-fried onions
  • Sliced tomato and lettuce, optional

Directions

  • In a small bowl, combine mayonnaise and horseradish; cover and
  • refrigerate until serving. In another small bowl, combine Parmesan
  • cheese, 1 tablespoon butter and garlic powder; spread over bun tops.
  • Set aside.
  • In a large bowl, combine the beef, steak sauce and onion soup mix.
  • Shape into four patties.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
© Taste of Home 2013

2 of 2

Steak House Burgers (continued)

Directions (continued)

  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 4-5 minutes on each side or
  • until a meat thermometer reads 160° and juices run clear.
  • Top with Swiss cheese; cover and grill 1-2 minutes longer or until
  • cheese is melted. Place buns, cut side down, on grill for 1-2
  • minutes or until toasted.
  • Meanwhile, in a large skillet, saute mushrooms and green onions in
  • remaining butter until tender. Serve burgers on buns; top with
  • French-fried onions, mushroom mixture and tomato and lettuce if
  • desired. Yield: 4 servings.
Nutrition Facts: 1 burger (calculated without optional ingredients) equals 833 calories, 55 g fat (22 g saturated fat), 163 mg cholesterol, 1,143 mg sodium, 36 g carbohydrate, 4 g fiber, 48 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013