Name: Texas Roadhouse Roadkill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds ground chuck; 1 medium onion, thinly sliced; 1/2 pound button mushrooms, sliced; Salt and black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon Worcestershire sauce; 2 tablespoons butter or oil (for sautéing); Optional: shredded cheddar or Monterey Jack cheese for topping

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I always crave that sizzling, savory flavor of Texas Roadhouse Roadkill—juicy ground chuck smothered in sautéed onions and mushrooms, full of comforting, down-home flavor. It’s hearty, satisfying, and perfect for those days when I want something meaty and filling without spending hours in the kitchen. Inspired by the restaurant favorite, this homemade version brings all the flavor right to my table.

Why You’ll Love This Recipe

I love how simple and comforting this dish is. It’s made with a handful of ingredients I usually have on hand, but the result is rich and restaurant-worthy. The onions and mushrooms add depth, while the seasoned ground chuck turns into juicy, tender patties that hit the spot every time. Plus, it’s super versatile—I can serve it with mashed potatoes, a side salad, or even over rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground chuck
1 medium onion, thinly sliced
1/2 pound sliced button mushrooms
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons butter or oil (for sautéing)
Optional: shredded cheddar or Monterey Jack cheese for topping

Directions

I start by dividing the ground chuck into 4–6 equal portions and shaping them into oval-shaped patties. I season each side generously with salt, pepper, garlic powder, and onion powder.
In a large skillet, I heat 1 tablespoon of butter or oil over medium heat and sauté the onions until they’re soft and golden brown. I remove them and set aside.
I add the mushrooms to the same skillet, cooking them until they’re browned and tender, then set them aside with the onions.
In the same pan, I cook the beef patties over medium-high heat for about 4–5 minutes per side, or until cooked through and nicely browned on both sides.
I return the onions and mushrooms to the pan, spooning them over the patties. For extra richness, I add a splash of Worcestershire sauce over everything.
If I’m feeling indulgent, I sprinkle shredded cheese over the top and cover the pan until it melts.

Servings and timing

This recipe makes 4–6 servings. I usually spend about 10 minutes prepping and 20 minutes cooking, so dinner’s ready in around 30 minutes.

Variations

I sometimes swap ground chuck for ground turkey or chicken for a lighter version.
For extra kick, I add jalapeños or crushed red pepper to the patties.
I like trying different cheese toppings—Swiss, provolone, or pepper jack all work beautifully.
I’ve served this over mashed potatoes, egg noodles, or even on a bun like a burger—so many possibilities.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or reheat in a skillet over low heat until warmed through. These also freeze well—I wrap the patties in foil and place in a freezer bag. They keep for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

What cut of meat is used for Texas Roadhouse Roadkill?

The restaurant version uses chopped steak, which is similar to ground chuck. I use 80/20 ground chuck to keep it juicy and flavorful.

Can I make this dish ahead of time?

Yes, I often prep the patties and slice the vegetables ahead of time. I store them separately in the fridge and cook everything fresh when I’m ready to serve.

Can I make it low-carb or keto-friendly?

Definitely. I skip any starchy sides and serve it with roasted veggies or a salad. The meat, mushrooms, and onions are naturally low in carbs.

What kind of mushrooms work best?

I use button mushrooms, but cremini or even portobello slices add a deeper flavor. It really depends on what I have in the fridge.

How do I keep the patties from drying out?

I make sure not to overcook the patties and use ground chuck with some fat. Cooking on medium heat helps retain moisture too.

Conclusion

This Texas Roadhouse Roadkill recipe brings steakhouse flavor straight to my kitchen. It’s quick, satisfying, and packed with that meaty, mushroom-onion goodness I love. Whether I’m serving it for a family dinner or meal prepping for the week, it never disappoints. It’s one of those recipes I turn to when I want comfort food fast.