Texas Roadhouse Roadkill, my version

 

Have you noticed, like I have, that all of a sudden there seem to be a lot of recipes for Texas Roadhouse Roadkill all over the Internet? I’ve been to Texas Roadhouse only once. It was about 13 years ago, and I honestly have no idea what I ate. It had just opened locally, was jam-packed, and the only impression I got from the place was that I just wanted to get out of there. I will admit to being intrigued with this recipe, so much so that I decided to make it myself, altering it so it met with my standards. I did so by adding the additional step of dipping the patties into an egg wash and then into Italian breadcrumbs. I think that makes beef patties cooked on top of the stove so much better. They seem more like a chopped steak than they do a hamburger. Try this recipe and let me know what you think. The end result does look like a plate of roadkill, but it is awfully good.

 Texas Roadhouse Roadkill, my version

2 lb. ground chuck
2 t. Worcestershire sauce
1 t. Montreal steak seasoning
½ t. freshly ground black pepper
1 large egg
½ c. Italian breadcrumbs
2 T.  butter, divided
1 T. olive oil
1 medium yellow onion, sliced
1 8-oz. pkg. crimini mushrooms, sliced
1-2 c. shredded Monterey Jack cheese

In a large bowl, combine ground chuck, Worcestershire, steak seasoning, black pepper, and mix until well blended. Shape mixture into four oblong potions about ½” thick.

Beat egg with 1 tablespoon water until frothy; pour into a shallow bowl. Put Italian breadcrumbs into another shallow bowl. Dip each patty into the egg mixture, and then into the Italian breadcrumbs, turning to coat. Place coated patties on a plate.

In a 10” – 12” skillet, melt 1 T. butter. Add oil, heating until hot. Sauté onions and a sprinkling of salt for 3 to 4 minutes, stirring occasionally. Add mushrooms to the skillet and sauté for another 3 to 4 minutes. Turn out vegetables into a bowl.

Place pan back over heat and melt remaining tablespoon of butter until sizzling, but not brown. Put the crumb-coated patties into the pan and cook for five minutes. Flip to the other side and cook five minutes more. Pour sautéed onions and mushrooms over the top of the burger patties. Cover each one with a generous amount of shredded Monterey jack cheese. Put a lid on the pan and cook until the cheese melts.

 Serve immediately.

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