Ingredients
Equipment
Method
Form the roadkill patties
- Mix ground beef with Worcestershire sauce, salt, and garlic powder, then form into 4 patties. Press gently so the patties cook evenly without becoming dense.
Sauté mushrooms and onions
- Melt butter in a skillet over medium heat, then add mushrooms, onions, thyme, salt, and pepper. Cook for 15–20 minutes, stirring occasionally, until golden and caramelized, with most moisture cooked off.
Cook the patties
- In a separate skillet over medium-high heat, cook the patties for 3–4 minutes per side until cooked to your liking. Keep heat steady so the edges brown while the centers stay juicy.
Melt cheese and assemble
- Top each patty with a slice of Monterey Jack cheese, cover the pan, and heat for 1 minute until melted. The cheese should look glossy and fully softened.
Smother and serve
- Plate each patty, smother with the mushroom and onion mixture, and serve over french fries. Serve immediately so the fries stay crisp under the topping.
Notes
For best browning, let the formed patties sit 5 minutes while you start the mushroom mixture, then cook on medium-high for a good sear. Refrigerate leftovers in a sealed container up to 3 days; reheat patties and topping separately, then re-melt cheese if needed. Freezing is not recommended due to texture changes in the onions and mushrooms. For a lighter swap, use leaner ground beef (90/10 or 93/7) and add an extra teaspoon of butter to the topping for similar richness.