Texas Roadhouse Roadkill is a delicious hamburger steak smothered in mushrooms, onions, and cheese. Save money and make it at home with this easy copycat recipe.
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What Makes the Texas Roadhouse Roadkill So Good?
A perfectly seasoned hamburger steak piled high with onions, mushrooms, and gooey Monterrey Jack cheese? Yes, please!
The Texas Roadhouse’s famous Texas Roadkill may have an unappealing name, but it is one of the restaurant’s most popular items because it’s just so gosh-darn delicious. Try making Texas Roadkill in the comfort of your home with this copycat recipe.
Why This Is the Texas Roadhouse Roadkill Recipe You Must Try
Many other online recipes for Texas Roadhouse Roadkill miss the boat entirely when reproducing the texture of the original dish. That’s because those recipes contain eggs. The eggs give the patties an almost meatloaf-like mouthfeel which is not what you want here.
This version uses just well-seasoned ground chuck with no fillers for a meatier beef patty that can easily stand out from the toppings.
If you enjoy chopped steak or burgers smothered with cheese, onions, and mushrooms, this dish is for you!
Ingredients For This Texas Roadhouse Favorite Recipe
For this Texas Roadhouse recipe, you’ll need a few basic ingredients:
- Ground chuck
- Worcestershire sauce
- Seasoned salt
- Ground black pepper
- Unsalted butter
- Button mushrooms
- White onion
- Monterey Jack cheese, shredded
Seasoned salt is table salt with dried herbs and other spices. Lawry’s seasoning is a famous brand, but you can use your favorite for this recipe.
How To Make Texas Roadhouse Roadkill
Here are the simple steps for making this tasty roadkill recipe:
To form the beef patties:
- Whisk together the Worcestershire sauce, seasoned salt, and ground black pepper in a large mixing bowl,
- Add the ground chuck and use your fingertips to mix in the seasonings lightly.
- Divide the meat mixture into four equal parts and form each portion into a flat oval about half an inch thick.
- Place the formed beef patties on a plate and cover the plate with plastic wrap. You can do this a few hours ahead of time and store the patties in the fridge until cooking.
To cook the vegetables:
- Heat a heavy pan over medium-low heat.
- While the pan is heating up, cut the white onions into quarter-inch slices.
- Add some butter to the pan. Once the butter melts, put the sliced white onions into the pan and add a generous pinch of salt.
- Give the white onions a good stir, and cook for 4 to 5 minutes.
- While the white onions are cooking, slice the mushrooms into eighth-inch slices.
- Add the sliced mushrooms to the pan and cook until nicely browned.
- Remove the vegetables from the pan and set aside. Cover with aluminum foil to keep warm.
To finish preparing the dish:
- Heat a large, heavy-bottomed skillet, frying pan, or griddle over medium heat. Cast iron is ideal, but stainless steel will also work.
- When the cooking surface is hot, cook the beef patties depending on how you like your hamburgers. If you prefer your hamburgers medium, cook the first side for 4 to 5 minutes on the first side and about 2 minutes on the second side. Adjust the cooking times to suit your preference.
- Top the beef patty with shredded or a slice of Monterey Jack cheese. Then add the sauteed onions and mushroom mixture. Continue to cook until the cheese melts, about two minutes.
- Serve immediately.
What To Serve With Smothered Hamburger Steak
At the Texas Roadhouse, an order of Texas Roadkill comes with several of the restaurant’s famous side dishes, including green beans and fresh-baked bread rolls with sweet cinnamon butter.
But feel free to enjoy any of your favorite steak sides such as french fries, a twice-baked potato, and corn on the cob.
You can cook the vegetables a couple of days in advance and refrigerate them in an airtight container.
Formed but uncooked beef patties will last up to three days in the fridge in a covered container.
How To Store The Leftovers
Put any extra cooked Roadkills on a plate and cover the top with plastic wrap. Place the covered leftovers in the fridge and consume them within 24 hours.
What’s the Best Way to Reheat Leftover Hamburger Steak?
To reheat a Texas Roadkill:
- Preheat the oven to 350°F.
- Take the Texas Roadkill out of the fridge and allow it to come up to room temperature on the counter.
- Place the patty on a cooking sheet and cover it with aluminum foil.
- Reheat for about 15 minutes or until hot.
- Serve. Throw away any uneaten reheated leftovers.
What Type of Ground Beef Should You Use for Best Results?
For the best results, use an 80/20 mixture of very coarsely ground chuck.
Favorite Steakhouse Recipes
- Bloomin Fried Chicken
- Bourbon Street Steak
- Creamed Spinach
- Longhorn Parmesan Crusted Chicken
- Shrimp Alexander
- Steak a la Stone
- Steakhouse Baked Potato
- Texas Roadhouse Butter
- Texas Roadhouse Green Beans
- Texas Roadhouse Rolls
Popular Comfort Food Recipes
Check out more of my easy ground beef recipes and the best copycat restaurant recipes on CopyKat!
Texas Roadhouse Roadkill
- 2 pounds ground chuck
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt like Lawry’s
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 medium onion cut into 1/4-inch slices
- 1/2 pound sliced button mushrooms
- 1/4 pound shredded Monterey Jack cheese
- In a medium-sized bowl, combine the ground chuck, Worcestershire sauce, seasoned salt, and ground black pepper and mix until well blended.
- Shape mixture into 4 oblong portions about 1/2 inch thick.
- Place the butter in a medium-sized skillet over medium-low heat. Place the sliced onions in the pan along with a two-finger pinch of salt. Sauté for 3 to 4 minutes, stirring occasionally.
- Add the mushrooms to the skillet and sauté for another 3 to 4 minutes, or until the mushrooms begin to brown. Turn off the heat.
- Heat a large cast-iron or stainless-steel skillet over medium heat. Place the seasoned burger patties in the skillet. Cook for 4 to 5 minutes, flip, and cook for another 3 to 4 minutes.
- Top with the onions, mushrooms, and Monterey Jack cheese. Turn off the stove and serve when the cheese has melted.
L E P
My mother couldn’t eat salt and never used it, so I hate salt, I replace salt additives with Mrs. Dash Onion & Herb and Mrs. Dash Garlic & Herb. I never seem to be able to use mushrooms before they go badly, so I always have dried/diced mushrooms on hand; the medicinal kind i.e. Maitake, turkey tail, etc. I also only use grass fed burger 85% – 88% lean. I love to use many different kinds of cheeses, even though Mont Jack is medicinal and my absolute favorite on everything/anything. I also sautéed, thin sliced, bell peppers with the sautéed onion & mushroom. For the spices I added just a smidge of Smoked Montreal Steak and Worcestershire Pub Burger (Mc GrillMates) to the sautéed veggies. More of any spice can be added at the table. Next time I will put on a bed of fancy lettuce and top with a slice of tomato, pickles, and strips of bacon. Maybe even on artisan breads. MMmmmm can’t wait to make thisb again.
You should not change the recipe then make comments. It is a false rating as it is not the recipe Stephanie wrote.