These Slow Cooker 5-Ingredient Steakhouse Burgers are topped with tender onions and mushrooms simmered in tangy steak sauce. The vegetables soak up the sauce as the beef cooks, giving you a savory topping to spoon over each burger.
What You’ll Need
- Beef burger patties. Use six patties, about ⅓ pound each. If you buy them frozen, thaw them completely in the refrigerator before cooking.
- Bottled steak sauce. One cup of A.1. or your favorite steak sauce seasons the burgers and vegetables.
- Yellow onion. Thin slices soften beneath the patties and are easy to pile onto the buns.
- Sliced mushrooms. Fresh or canned mushrooms work. Drain canned mushrooms well before adding them.
- Hamburger buns. Split six buns and toast them just before serving, if desired.
How to Make Slow Cooker Steakhouse Burgers
Spread the sliced onion across the bottom of the slow cooker. Arrange the thawed patties over the onions in a single layer, allowing a little overlap if needed. Scatter the mushrooms around and over the patties, then pour the steak sauce evenly over everything.
Cover and cook until the center of each patty reaches 160°F (71°C). Begin checking before the end of the suggested cooking window, since thawed patties may finish sooner. Slide a wide spatula under each burger to lift it out in one piece.
Stir the onions and mushrooms into the sauce left in the cooker. Set a patty on each bun and spoon the vegetables over the top. Serve right away with extra sauce on the side.
Tips for Serving
- Use patties of similar thickness. This helps them finish cooking around the same time.
- Lift each patty from underneath. Slow-cooked patties can be tender enough to break when lifted by the edge.
- Use a slotted spoon for the topping. Let some of the liquid drain back into the cooker if you want the buns to stay firm longer.
What to Serve with Steakhouse Burgers
Serve them with oven fries, coleslaw, or a crisp green salad. Pickles add crunch, and a slice of sharp cheddar goes well with the mushrooms and steak sauce.
Frequently Asked Questions
Can I use fresh beef patties?
Yes. Use six fresh patties of about the same weight and thickness. Check each patty with an instant-read thermometer before serving.
Can I make the topping with canned mushrooms?
Yes. Drain them well so the packing liquid doesn’t dilute the steak sauce.
Slow Cooker 5-Ingredient Steakhouse Burgers Recipe Card
Beef patties with saucy onions and mushrooms, served on hamburger buns.
- Prep time — About 10 minutes, plus thawing if needed
- Cook time — Allow up to 5–6 hours on LOW or 3–3½ hours on HIGH. Check earlier with thawed patties.
- Yield — 6 burgers
Ingredients
- 6 beef burger patties, about ⅓ pound each and 80–85% lean, fully thawed in the refrigerator if frozen
- 1 cup bottled steak sauce, such as A.1.
- 1 large yellow onion, thinly sliced
- 8 ounces sliced mushrooms, fresh or canned and drained
- 6 hamburger buns
Instructions
- Scatter the sliced onion evenly across the bottom of the slow cooker.
- Arrange the thawed patties over the onions in a single layer. A little overlap is fine.
- Scatter the mushrooms over and around the patties. Pour the steak sauce evenly over the beef and vegetables.
- Cover and cook on LOW or HIGH. Start checking before the end of the suggested cooking window and continue until the center of every patty reaches 160°F (71°C).
- Lift the patties out with a wide spatula. Stir the onions and mushrooms into the remaining sauce.
- Place one patty on each bun, top with the saucy onions and mushrooms, and serve warm.