Texas Steakhouse Burger

4
Servings
10-15m
Prep Time
20-25m
Cook Time
30m
Ready In


"A rich beefy mushroom patty; topped with an easy creamed spinach, crispy onion rings, and tomato - all served on Texas toast. Decadent and rich. Now, Texas toast is just a really thick slice of bread; usually spread with a garlic butter on each side, and toasted. You can buy TX toast frozen which is a quick and easy time saver; but, it is very simple to make if you want. I also took advantage of frozen onion rings; especially, when I only need a few. But, you can make those from scratch too. For a crowd ... homemade toast and onion rings would definitely be worth it; but, just for a couple of us ... I'll take a shortcut."

Original recipe yields 4 servings
OK
  • FOR BURGER
  • FOR PATTY
  • FOR CREAMED SPINACH

Nutritional

  • Serving Size: 1 (527.3 g)
  • Calories 1106.2
  • Total Fat - 63.4 g
  • Saturated Fat - 23.3 g
  • Cholesterol - 217.1 mg
  • Sodium - 1645.6 mg
  • Total Carbohydrate - 67.8 g
  • Dietary Fiber - 6.7 g
  • Sugars - 12.5 g
  • Protein - 64.5 g
  • Calcium - 468.2 mg
  • Iron - 11.5 mg
  • Vitamin C - 31.7 mg
  • Thiamin - 1.6 mg

Step 1

Mushrooms ... First, I like to add the mushrooms to the food processor; it saves tons of time. You want to end up with a coarse texture; so, pulse a few times. Then, add the olive oil to a small saute pan; and, bring to medium heat. Add the mushrooms, shallots, and garlic; and saute until tender, about 3-4 minutes. Transfer to a bowl with the remaining patty ingredients - all, except the beef. Then, mix to combine.

Step 2

Patties ... Add the beef; and, gently mix by hand until well combined. Do NOT over mix. Make your patties; and, transfer them to a sheet pan, lined with parchment paper. I like to let them rest and firm up before cooking. Also ... remember; Texas toast is not round - so form your patties to fit the toast. But, always make them a bit bigger than the toast itself, they do shrink when cooked.

Step 3

Spinach ... As the burgers firm up in the refrigerator; prepare your spinach. In the same pan you sauteed the mushroom mix in; add the butter, spinach (breaking it up as you add it), shallots; and cook on medium heat until everything is well heated through. Then, add the cream cheese, nutmeg, parmesan; mix; and season with salt and pepper if necessary. Cover and stir until everything is well combined, warm, and cream. Cover; and, keep on low heat to stay warm.

Step 4

Texas Toast and Onion Rings ... Yes, I am using shortcuts. If you want to make your own TX toast and onion rings; by all means, go for it. Get your favorite brand TX toast from the frozen or bakery section; there are a few - and, I get the basic butter/garlic one. Onions rings ... again, a couple of brands; and, I just heat mine up in the oven. I'm talking a little help here. Prepare your toast and onion rings according to package directions.

Step 5

As your toast and onion rings cook ... Grill your burgers. Medium high-high heat in a cast iron pan or grill pan. 4-5 minutes on the first side until you get a nice char. I used just a little non stick spray in my cast iron pan; or, use a little olive oil. Once you get a nice char on the first side; flip the burger. Then, cook another 3-4 minutes. I like my burgers medium; but, cook them to the doneness you prefer.

Step 6

Burger ... Top your bottom toast with the steak sauce, burger, tomato, spinach, and onion rings. Add your top bread slice; add 2 tooth picks - and, slice in half. Now, you have the perfect steakhouse burger. Serve with fries of course.

Tips & Variations


No special items needed.

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