Place your slow cooker on a stable surface, like a brown woodgrain laminate countertop, and set it to the Low setting. Lightly spray the inside of the slow cooker with nonstick cooking spray for easier cleanup, if you like.
Scatter the sliced onion evenly across the bottom of the slow cooker. This gives flavor and helps keep the burgers from sticking directly to the bottom.
Sliced onions layered in the bottom of a slow cooker
Lay the frozen beef patties in a single layer over the onions. If they don’t all fit in one layer, you can slightly overlap them, but avoid stacking them too thick so they cook evenly.
Sprinkle the sliced mushrooms over and around the frozen patties so they tuck into the spaces between the burgers.
Shake the bottle of steak sauce well, then pour the steak sauce slowly and evenly over the frozen beef patties, onions, and mushrooms. Make sure each patty gets a good drizzle so the steakhouse flavor soaks in as they cook.
Steak sauce being poured over patties in the slow cooker
Cover the slow cooker with the lid and cook on Low for 5–6 hours, or on High for 3–3 1/2 hours, until the burgers are fully cooked through and reach an internal temperature of at least 160°F (71°C). Avoid lifting the lid too often so the heat stays consistent.
Once cooked, carefully remove the burgers from the slow cooker with a spatula. They will be very tender, so lift from underneath to keep them together. Stir the onions and mushrooms into the remaining steak sauce in the slow cooker to create a savory topping.
Cooked burger patties with onions and mushrooms in the slow cooker
Lightly toast the hamburger buns, if desired. Place a hot steakhouse burger on each bun and spoon some of the saucy onions and mushrooms over the top. Add any extra toppings your family likes, then serve right away.
Variations & Tips
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