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.
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
For picky eaters, you can leave the mushrooms out and just use onions, or even skip both and simply pour the steak sauce over the frozen patties with a splash of water or beef broth (about 1/4 cup) so there’s still plenty of sauce.
If your family likes things a little sweeter, stir 1–2 tablespoons of brown sugar or honey into the steak sauce before pouring it over the patties. For a smoky twist, add a few dashes of liquid smoke or a spoonful of barbecue sauce along with the steak sauce.
You can also use turkey or chicken burger patties; just be sure to cook until they reach 165°F (74°C). If you prefer a lower-sodium version, look for reduced-sodium steak sauce and use leaner patties, then season lightly at the table.
Always place the patties in the slow cooker while they are still frozen, and keep the slow cooker covered during cooking so the temperature stays safe. Use a food thermometer to confirm the burgers are fully cooked to at least 160°F in the center before serving.
Refrigerate leftovers within 2 hours, store them in a covered container for up to 3–4 days, and reheat thoroughly until steaming hot before eating.
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