Go Back

Texas Roadhouse Roadkill (Copycat Smothered Cheeseburger Patties)

Texas Roadhouse roadkill is a copycat loaded cheeseburger made with juicy hamburger patties smothered in caramelized sautéed onions and mushrooms, then melted Monterey Jack cheese. This restaurant-style roadkill cheeseburger is finished with a hot pan melt and served over french fries for a loaded patty melt vibe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 1120
Ingredients Equipment Method Notes

Ingredients
  

Texas Roadhouse Roadkill (Copycat Smothered Cheeseburger Patties)
  • 1.5 lb ground beef 80/20 for best juicy patties
  • 1 tbsp Worcestershire sauce
  • 0.25 salt to taste (use more if you like bolder seasoning)
  • 0.5 tsp garlic powder to taste
  • 8 oz mushrooms sliced
  • 1 onion large, sliced
  • 3 tbsp butter
  • 1 tsp thyme
  • 0.25 pepper to taste
  • 4 Monterey Jack cheese slices
  • French fries for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. In a mixing bowl, combine ground beef with Worcestershire sauce, salt, and garlic powder, then form into 4 patties.
  2. Set patties aside while you caramelize the mushrooms and onions.
Sauté the mushrooms and onions
  1. Melt butter in a cast iron skillet over medium heat, then add sliced mushrooms, sliced onion, thyme, salt, and pepper.
  2. Cook for 15–20 minutes, stirring occasionally, until golden and caramelized.
Cook and melt the cheese
  1. In a separate cast iron skillet or grill pan over medium-high heat, cook the patties for 3–4 minutes per side until cooked to your liking.
  2. Top each patty with a slice of Monterey Jack cheese, cover the pan, and heat for 1 minute until melted.
Assemble
  1. Plate each patty and smother it with the mushroom and onion mixture.
  2. Serve immediately over french fries.

Notes

For the best sear, let the patties sit at room temperature for 5 minutes before cooking and don’t press them while they cook. Store leftovers in an airtight container in the fridge for 3 days; reheat in a skillet until warmed through. Freezing is not recommended for best cheese texture. For a lower-fat swap, use 90/10 ground beef and add an extra pinch of salt to keep the flavor bold.