Steak House Burgers, Caesar Coleslaw, Chilled Asparagus Salad

How true is this?

Also true that this is one of the best burger menus EVAH.

The Steak House Burgers are nestled in a cheesy, buttery, garlicky toasted bun. Oniony beef, oozing with Swiss cheese, gets topped with a meltingly good mushroom sauté and a kick of horseradish sauce.

The two side dishes are wonderful for entertaining since they can be made earlier in the day and pulled from the fridge when the burgers are ready.

If you love a Caesar salad, then you will love this Caesar dressing over crunchy coleslaw. The Chilled Asparagus is refreshing in its light mustardy sauce with just a hint of spice.

Steak House Burgers


5 tablespoons mayonnaise
4-1/2 teaspoons prepared horseradish
1/4 cup shredded Parmesan cheese
3 tablespoons butter, softened, divided
1/2 teaspoon garlic powder
4 hamburger buns, split
1-1/2 pounds ground beef
1/4 cup steak sauce
4-1/2 teaspoons onion soup mix
4 slices Swiss cheese
1-1/2 pounds sliced fresh mushrooms
2 green onions, chopped
1/4 cup French-fried onions
Sliced tomato and lettuce, optional


1. In a small bowl, combine mayonnaise and horseradish; cover and refrigerate until serving.

2. In another small bowl, combine Parmesan cheese, 1 tablespoon butter and garlic powder; spread over bun tops. Set aside.

3. In a large bowl, combine the beef, steak sauce and onion soup mix. Shape into four patties.

4. Lightly coat the grill rack with oil. Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°F and juices run clear.

5. Top burgers with Swiss cheese; cover and grill 1-2 minutes longer or until cheese is melted. Place buns, cut side down, on grill for 1-2 minutes or until toasted.

6. Meanwhile, in a large skillet, sauté mushrooms and green onions in remaining butter until tender. Serve burgers on buns; top with French-fried onions, mushroom mixture and tomato and lettuce if desired.

Serves 4

Recipe from Simple & Delicious Magazine

Caesar Coleslaw

Ingredients for the dressing:

1 cup mayonnaise
3/4 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
3 1/2 tablespoons fresh lemon juice
2 medium garlic cloves, minced
3/4 teaspoons freshly ground black pepper

Ingredients for the slaw:

1 1/2 pounds Chinese napa cabbage, cored and thinly sliced (8 cups)
1/2 pound red cabbage, cored and thinly sliced (2 cups)
1/2 pound jicama, peeled and cut into long thin strips
2 large carrots, shredded or grated
4 green onions, thinly sliced (green and white parts)
1/2 cup freshly shredded Parmesan cheese


1. In a small mixing bowl, whisk all of the dressing ingredients until well blended.

2. In a large bowl, toss together both cabbages, jicama, carrots, and scallions. Add enough dressing to coat well. Add the Parmesan and toss again.

Serves 6-8

Recipe from Cook What You Love by Bob and Melinda

Chilled Asparagus Salad


2 pounds asparagus, trimmed
1 cup plain yogurt
2 Tbs Dijon mustard
3 Tbs chopped dill
5 drops hot sauce
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper


1. Place asparagus in a microwave-safe dish with a small amount of water, cover, and steam in microwave approximately 5 minutes until crisp-tender. Rinse with cold water to stop the cooking. Dry and refrigerate until cold.

2. In a small bowl, combine the remaining ingredients and refrigerate until ready to serve.

3. When ready to serve, arrange the asparagus on a platter and spoon the sauce over the top.

Serves 4

Recipe from Cook What You Love by Bob and Melinda

Make any barbecue an instant party by playing some Samantha Crain.
Samantha Crain-Lions

Check out Samantha Crain on her Website, where upcoming tour dates are listed. You can buy the music there, too.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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