Texas Steer Burger


  • Prep time: 20
  • Serves: 4
  • Recipe tags:
  • Posted: 9th July 2015


  • 4 Denninger’s 100 Mile Ontario Angus Burgers
  • 4 egg buns, split and toasted
  • 1 8oz package Ontario mushrooms
  • 1 tbsp C&B Worcestershire sauce
  • 1/4 cup Stubbs Honey Pecan BBQ Sauce
  • 2 tbsp olive oil
  • 2 tsp Denninger’s Dijon mustard
  • 4 thin slices Emmi Gruyère cheese
  • Very Lazy Caramelized Onions
  • Boston bibb lettuce, for topping
  • Salt and pepper


Grill the burgers according to directions on the box.

Meanwhile, heat 2 tsp olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 2 minutes. Add the Worcestershire sauce and caramelized onions and
cook until the mushrooms are tender, about 2 more minutes. Season with salt and pepper and remove from the heat.

Combine the honey BBQ sauce and mustard in a small bowl and set aside.

Top each patty with 1 slice of Gruyère cheese, and cover the grill to melt the cheese, about 1 minute. Place the burgers on the buns, top each with ¼ of the mushroom mixture, a teaspoon of the BBQ sauce/mustard mixture, a piece of lettuce and the top of the bun.