The Steakhouse Burger
The Croix Valley Steakhouse Burger is blended with sauteed mushrooms and Croix Valley Garlic Booster for an amazing punch of umami flavor. With Crispy Onion Straws, Beer-Braised Garlic Mushrooms, Horseradish Mayo and Croix Valley's Original Steak Sauce, this burger is a throw-back to my family's steakhouse, that started it all for Croix Valley!
1 Lb. Ground Beef
12 oz. mushrooms, sliced
Horseradish Mayo (recipe below)
4 burger buns, toasted
Shredded Iceberg Lettuce
Crispy Onion Straws (recipe below)
4 sliced Swiss Cheese
Croix Valley Garlic Booster
Croix Valley Original Steak Sauce
4 Tbsp. unsalted Butter
6 oz. Light Beer
1 large Yellow Onion, sliced thin and separated
1 cup Croix Valley Original Steak Sauce
4 Tbsp. Croix Valley Italian Booster
3 cups All Purpose Flour
Croix Valley Garlic Parmesan Wing Booster
Canola Oil (for frying)
1 ½ cups Mayonnaise
2 Tbsp creamy Prepared Horseradish
Crispy Onion Straws
Melt butter in sauté pan, add mushrooms and 2 Tbsp. Garlic Booster. Cook until slightly tender and remove ⅓ of the mushrooms. Finely dice removed mushrooms, cool and set aside to add to burger blend.
Continue cooking remaining mushrooms in sauté pan, add beer and continue to cook until mushrooms are tender and beer has evaporated. Cover in foil and keep warm until ready for use.
Mix ground beef with 3 Tbsp. Croix Valley Garlic Booster and finely diced, sauteed mushrooms. Set aside for 15 minutes to allow flavors to combine
Prepare Crispy Fried Onions by thinly slicing onion, separating pieces and placing in a zippered storage bag with 8 oz Croix Valley Original Steak Sauce. Combine well and allow onions to marinate for at least 15 minutes (the longer the better). Heat Oil to 350°F for frying. Mix Italian Booster with flour. Remove onions from Steak Sauce, coat evenly in flour/Italian Booster mixture and drop into hot oil. Fry until onions are tender and golden brown. Remove from oil, sprinkle with Parmesan Garlic Wing Booster, set aside and keep warm until ready for use.
Prepare Horseradish Mayo by combining both ingredients, and set aside in refrigerator until ready for use.
Toast buns and set aside until ready for use. My favorite method for toasting buns starts by combining 1 Tbsp. Croix Valley Garlic Booster with 1 stick of softened, unsalted butter. Spread garlic butter on insides of bun and toast on a grill or flat-top griddle until golden brown.
Prepare burgers by splitting beef into 4 equal portions (this will make 4 ½ lb. burgers. You can obviously make them smaller if you desire. 1 lb. of meat easily makes 6 hearty-sized burgers). Form burgers into patties of even thickness side to side (this helps promote even cooking and makes a level surface for adding toppings) and grill over medium-high heat until internal temperature reaches 160°F, or to desired doneness. Near the end of the cook, melt sliced Swiss atop patties.
Allow burger patties to rest 5 minutes, then build burger as follows from the bottom up: Bottom Bun, Horseradish Mayo, Shredded Lettuce, Burger Patty, Swiss Cheese, Beer-Braised Garlic Mushrooms, a drizzle of Croix Valley Original Steak Sauce, Crispy Fried Onions, Top Bun.