Sirloin Burgers With Balsamic Mayo, Mushrooms and Swiss Recipe

Name: Sirloin Burgers With Balsamic Mayo, Mushrooms and Swiss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chopped onion; 1 13 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; ½ cup mayonnaise or ½ cup low-fat mayonnaise; coarse black pepper; 14 lb Baby Spinach; 2 vine ripe tomatoes, sliced; 2 scallions, chopped; 4 romaine leaves (optional)

Servings: persons

¼ cup chopped onion
1 13 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
½ cup mayonnaise or ½ cup low-fat mayonnaise
coarse black pepper
14 lb Baby Spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves (optional)

1
Preheat grill pan or large nonstick skillet.
2
Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
3
Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper.
4
Form 4 large patties.
5
Drizzle patties with a touch of extra-virgin olive oil.
6
Quick toast your split rolls, then add burgers to grill pan or skillet.
7
Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
8
Heat a small to medium nonstick skillet over medium high heat.
9
Add a little oil and mushrooms.
10
Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes.
11
Remove from heat.
12
Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan.
13
Fold each Swiss cheese slice in half and rest on top of mushrooms.
14
Place a loose tin foil tent over the burgers and turn heat off under pan or grill.
15
Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
16
Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
17
To assemble, place burgers with mushrooms and Swiss cheese on bun bottom.
18
Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach.
19
Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ cup chopped onion, 1 13 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, and more.

Yes, Sirloin Burgers With Balsamic Mayo, Mushrooms and Swiss falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sirloin Burgers With Balsamic Mayo, Mushrooms and Swiss

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