Texas Roadhouse Style Burgers
Featured Pinch Tips Video
- 1 1/2 lb
- beef chuck, freshly ground and loose pack*
- 1 c
- bbq sauce of choice
- salt and pepper
- 2 Tbsp
- vegetable oil
- 4 medium
- hamburger buns
- 4 slice
- american cheese
- 2 slice
- sweet onion broken into rings
- dill pickle slices
- 4 slice
- 1 c
- creamy cole slaw
1For this recipe I use my electric skillet. This way I can cook all 4 burgers at once, and they do not fall through the grill grate, and they will if you use this method.
2On a plate fluff your freshly ground beef chuck.
3Lightly salt and pepper your beef and fluff again-around 1/2 teaspoon each.
4Divide your meat into 4 equal portions.
5Carefully draw each patty together-it will look like a large meatball barely holding together.
6Heat your electric skillet to 400 degrees.
7Add oil and swish it around so the bottom of skillet is covered.
8Carefully transfer each "meatball" to the hot skillet.
9Take a spatula and place it on top of the first "meatball".
10Using a CLEAN can press down hard to form your first patty.
11Repeat with the other 3. These should be large rounds.
12Cook for 4-5 minutes, then flip. You want a nice, brown crust. Not tan, brown.
13Brush the tops of your burgers with BBQ sauce-be generous.
14Cook for an additional 4 minutes.
15Remove to a platter and now fry your buns.
16When golden brown remove buns to plate.
17Brush buns with remaining BBQ sauce.
18On the bottom of the buns place a slice of cheese, then a burger patty, then your pickles, onions, tomato and top with 1/4 cup creamy slaw.
19Top with bun and eat.
20In order to eat these you will need to adopt the "lean" stance, regardless of whether you are standing or sitting. If you are standing lean out to take a bite, if sitting do the same. These are MESSY and JUICY and you will be wearing it if you do not "lean".
21Serve with fries or onion rings.