Roadhouse Burgers Recipes

ROADHOUSE BURGER RECIPE

Steps:

• In a small bowl whisk together mayonnaise, garlic, lemon juice and 1 teaspoon of olive oil. Season with salt and pepper. Cover and chill until needed.
• Heat oil in a deep fryer to 375 degrees. Add onion rings and fry in oil until golden brown. Drain on paper towels. Set aside.
• Heat oil in a large skillet over medium heat. Add the onions to the pan. Cook the onions, covered, over medium heat for 30 minutes or until the onions begin to turn golden brown and caramelize. Be careful not to burn them. Remove the lid and cook for 5 minutes more and add a ½ cup of water. Allow the water to evaporate. Set aside.
• Add slices of the bacon to a cold frying pan and turn the heat to medium-low. While the bacon is cooking, frequently turn it over so that it cooks evenly on both sides. Cook until the bacon has reached a deep brown color, about 10-15 minutes. Drain on paper towels.
• Make 4 patties out of the ground beef and season the patties on both sides with salt and pepper. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.
• Add the burger patties on cook turning at least once until the hamburgers are fully cooked (the internal temperature has reached 160 degrees F.). During the last few minutes of cooking top each patty with a slice of cheese and cook until melted.
• Split the hamburger buns in half and place them cut-side down onto the grill. Cook until lightly toasted on the bottom. Remove from the grill.
• Spread a thin layer of the garlic mayonnaise onto the top of the bottom of half each bun. Top with some caramelized onions, a burger patty, 2 slices of bacon, and 1 onion ring. Spread a thin layer of the garlic mayonnaise onto the bottom of the top half of each bun. Place onto the burger, garlic-mayonnaise side down.

TEXAS ROADHOUSE STYLE BURGERS

Steps:

• 1. For this recipe I use my electric skillet. This way I can cook all 4 burgers at once, and they do not fall through the grill grate, and they will if you use this method.
• 2. On a plate fluff your freshly ground beef chuck.
• 3. Lightly salt and pepper your beef and fluff again-around 1/2 teaspoon each.
• 4. Divide your meat into 4 equal portions.
• 5. Carefully draw each patty together-it will look like a large meatball barely holding together.
• 6. Heat your electric skillet to 400 degrees.
• 7. Add oil and swish it around so the bottom of skillet is covered.
• 8. Carefully transfer each "meatball" to the hot skillet.
• 9. Take a spatula and place it on top of the first "meatball".
• 10. Using a CLEAN can press down hard to form your first patty.
• 11. Repeat with the other 3. These should be large rounds.
• 12. Cook for 4-5 minutes, then flip. You want a nice, brown crust. Not tan, brown.
• 13. Brush the tops of your burgers with BBQ sauce-be generous.
• 14. Cook for an additional 4 minutes.
• 15. Remove to a platter and now fry your buns.
• 16. When golden brown remove buns to plate.
• 17. Brush buns with remaining BBQ sauce.
• 18. On the bottom of the buns place a slice of cheese, then a burger patty, then your pickles, onions, tomato and top with 1/4 cup creamy slaw.
• 19. Top with bun and eat.
• 20. In order to eat these you will need to adopt the "lean" stance, regardless of whether you are standing or sitting. If you are standing lean out to take a bite, if sitting do the same. These are MESSY and JUICY and you will be wearing it if you do not "lean".
• 21. Serve with fries or onion rings.

ROADHOUSE BURGER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Mist a 13"x9" baking pan with cooking spray. Add crumbled onion rolls.
• 2. In a small skillet, melt margarine in medium heat, stir in brown sugar and red onion, caramelized for 6 minutes and set aside.
• 3. In a large skillet, cook ground chuck over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add caramelized onions, chopped bacon, alfredo sauce and garlic powder; stir until blended. Simmer over medium heat 10 minutes.
• 4. Pour half of beef mixture into a prepared baking pan.Top with shredded gruyere cheese and frozen onion rings; top with remaining beef mixture and remaining onion rings. Add white American cheese slices on top.
• 5. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden.

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

TEXAS ROADHOUSE STEAK SEASONING

Steps:

• Add the salt, pepper, brown sugar, garlic powder, onion powder, paprika, chili powder and turmeric to a bowl. Stir until spices are combined.
• When ready to cook, season the steak and let sit out for 30 minutes. Cook using your favorite method.

ROADHOUSE BURGERS

Steps:

• Preheat grill on medium-high. Combine mushrooms, green onions, and roasted garlic in microwave-save bowl. Microwave on high 1-2 minutes or until mushrooms are tender. Set aside.
• Cut tomato into thin slices to top burgers; set aside.
• Sprinkle seasoned pepper over both sides of patties; place on grill. Close lid, grill 4-5 minutes on each side or until internal temperature reaches 155 degrees (for medium). During last 1-2 minutes of grill time, top each patty with 1/4 mushroom mixture and 1 cheese slice.
• Place patties on bottom halves of rolls; top with pickles and tomato slices. Spread barbecue sauce and mayonnaise over top halves of rolls. Assemble and serve.