Red Robin's Prime Chophouse Burger is one of those burgers that you find yourself craving because it is decadent, juicy, and just the perfect combination of flavors... and now you can make it right in your own kitchen!
This burger is layered with mushrooms that have been sautéed with a little horseradish, crispy onion straws, provolone cheese, steak sauce, and a Dijon sauce that makes for the ultimate flavor combination of your favorite chophouse. It's a burger that dominates in the flavor department!
Things You'll Need
- 1 lb. ground sirloin
- 1 large onion, sliced thinly into rings
- 2 cups of buttermilk
- 2 cups of all purpose flour
- 2 cups vegetable oil
- 2 cups of sliced mushrooms (baby bella or white)
- 1 teaspoon horseradish
- 1 tablespoon butter
- 1/4 cup Dijon mustard
- 1 tablespoon mayo
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 tablespoon steak sauce
- 4 slices of Provolone cheese
- 4 onion rolls or onion hamburger buns
Step 1: Batter the Onion Rings
In two separate bowls add the buttermilk in one and the flour in the other. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dip the onions into the buttermilk shaking off excess and then directly into the flour mixture and coat lightly. Continue until all onions are coated.
Step 2: Fry the Onion Rings
Heat the vegetable oil in a deep skillet over medium high heat. Add the onion rings in small batches and fry on each side for 3 to 4 minutes until golden brown. Place onto a paper towel lined baking sheet and sprinkle with salt when they are finished. Continue frying in small batches until onions are all cooked through.
Test your oil temperature by dropping one onion in the oil -- if it sizzles you are good to go. If it doesn't, simply wait another couple of minutes. Alternatively you can use a candy thermometer to test the heat!
Step 3: Sauté the Mushrooms
Add butter to a skillet and then add the mushrooms along with a pinch of salt and pepper. Once the mushrooms start to get tender, add in the horseradish and continue to sauté for another five minutes or so until mushrooms are completely tender. Set aside.
Step 4: Make the Dijon Sauce
In a small bowl add Dijon mustard, mayo, oregano, and thyme and mix until well combined. Set aside.
Step 5: Grill the Burgers
Make four patties out of the ground sirloin and season liberally with salt and pepper. Heat grill to medium high heat and place burgers onto the grill. Grill on each side for 5 to 6 minutes (for a medium-well burger) or until the burger is cooked to your desired doneness. After flipping your burger, add a tablespoon of steak sauce on top of each burger followed by a couple of spoonfuls of sautéed mushrooms and then lastly top with a slice of provolone cheese and a few more mushrooms. Reduce the heat to low and close the grill lid for the last 1 to 2 minutes of cooking until the cheese has melted and burgers are cooked through.
Step 6: Assemble the Burgers
Once the burgers have come off of the grill, spread a little Dijon sauce on the bottom bun followed by the burger, and then top with several onion rings. Spread another layer of Dijon sauce on the top bun and then place on top. Serve immediately.
Don't they look amazing? These Red Robin Prime Chophouse burgers are sure to be a hit with your friends and family!