Recipe of the Week

Recipe of the Week
Steak House Burgers

5 Tbsp mayonnaise
4½ tsp prepared horseradish
3 Tbsp butter, softened, divided
½ tsp garlic powder
¼ cup Parmesan cheese
1½ lbs mushrooms, sliced
2 lbs ground beef
¼ cup steak sauce
1 pkg onion soup mix
4 slices Swiss cheese
4 hamburger buns
½ cup French fried onions
tomato slices
lettuce leaves

Combine mayonnaise and horseradish in bowl. Refrigerate until ready to serve. Combine 2 tablespoons of butter, garlic powder, and Parmesan cheese in another bowl. Set aside until ready to toast buns. Sauté mushrooms in remaining butter until tender. Keep warm. Combine beef, steak sauce, and soup mix. Shape into 4 burgers. Grill over medium-high heat for 4 to 5 minutes per side until burgers are cooked through (internal temperature should reach 160°F). Top burgers with Swiss cheese just before removing from grill. Spread a little Parmesan cheese mixture on each bun top and lightly toast on grill. Place burger on bottom bun. Top with horseradish mixture and a spoonful of mushrooms. Sprinkle with onions. Serve open-faced with lettuce leaf and tomato slice on top bun.

Serves 4.
Wine Recommendation – Tassel Ridge In the Dark
or for really big flavors – Tassel Ridge American Merlot

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