Sirloin Burgers With Balsamic Mayo, Mushrooms and Swiss
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup chopped onion
- 1 1⁄3 lbs 90% lean ground sirloin
- 1 tablespoon Worcestershire sauce, eyeball the amount
- steak seasoning or coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning
- extra virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
- 4 crusty rolls, split
- 4 portabella mushrooms, thinly sliced
- coarse salt and pepper
- 4 slices swiss cheese
- 3 tablespoons aged balsamic vinegar, eyeball the amount
- 1⁄2 cup mayonnaise or 1/2 cup low-fat mayonnaise
- coarse black pepper
- 1⁄4 lb Baby Spinach
- 2 vine ripe tomatoes, sliced
- 2 scallions, chopped
- 4 romaine leaves (optional)
directions
- Preheat grill pan or large nonstick skillet.
- Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
- Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper.
- Form 4 large patties.
- Drizzle patties with a touch of extra-virgin olive oil.
- Quick toast your split rolls, then add burgers to grill pan or skillet.
- Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
- Heat a small to medium nonstick skillet over medium high heat.
- Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes.
- Remove from heat.
- Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan.
- Fold each Swiss cheese slice in half and rest on top of mushrooms.
- Place a loose tin foil tent over the burgers and turn heat off under pan or grill.
- Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
- Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
- To assemble, place burgers with mushrooms and Swiss cheese on bun bottom.
- Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach.
- Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.
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RECIPE SUBMITTED BY
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