More Great Recipes: Beef | Dinner | Main Dish

Chicago Steakhouse Burger

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Member since 2007

Serves | Prep Time | Cook Time


1/2 lb. small mushrooms, sliced
3 T butter or margarine
2 t Dijon style mustard
1 1/2 lb. ground chuck
1/4 c grated onion
1 to 1 1/2 t salt
1/4 t pepper
2 T bottled steak sauce
1 1/2 t grated lemon rind
1 T finely chopped parsley
Romaine lettuce leaves
6 hard rolls, split, toasted and buttered
1 large tomato, cut into 6 slices
2 T snipped chives

Saute mushrooms in butter until lightly browned and liquid has evaporated. Add mustard; keep warm. Mix ground chuck with the following 6 ingredients. Shape into six 1 inch thick patties. Cook by open grill, broil, or pan-fry method (4 minutes on one side, then turn and cooked to desired degree of doneness).

For each burger, place romaine leaf on bottom half of roll; top with burger, tomato slice, mushrooms, and garnish with chives. Top with other half of roll.

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