Sirloin Burgers With Mushrooms, Swiss, And Balsamic

Name: Sirloin Burgers With Mushrooms, Swiss, And Balsamic Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; 3 tablespoons finely chopped yellow onions; 1 1/3 lbs ground sirloin; 1 tablespoon Worcestershire sauce; McCormick's Montreal Brand steak seasoning; 4 crusty rolls, split; 12 baby portabella mushrooms, thinly sliced; coarse salt; fresh ground black pepper; 4 slices swiss cheese; 3 tablespoons balsamic vinegar; 1/2 cup mayonnaise; 4 leaves romaine lettuce

Servings: persons

extra virgin olive oil
3 tablespoons finely chopped yellow onions
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce
McCormick's Montreal Brand steak seasoning
4 crusty rolls, split
12 baby portabella mushrooms, thinly sliced
coarse salt
fresh ground black pepper
4 slices swiss cheese
3 tablespoons balsamic vinegar
1/2 cup mayonnaise
4 leaves romaine lettuce

1
Preheat grill pan or large nonstick skillet (for the burgers) over med-high heat.
2
In a small nonstick skillet over medium heat, saute chopped onion in a drizzle of olive oil for 2-3 minutes; set pan aside.
3
In a bowl, combine meat, Worcestershire sauce, and steak seasoning; mix in sauteed onion and form into 4 large patties.
4
Drizzle patties with a touch of oil.
5
Quick toast your split rolls on the hot grill pan and set aside.
6
Then add burgers to hot pan; grill 4-5 minutes on each side for medium to medium-well burgers.
7
Return small nonstick skillet to stove over med-high heat; add 1 tablespoon olive oil and sliced mushrooms; season with salt and pepper, then saute until just tender, 3-5 minutes; remove from heat.
8
Pile mushrooms on top of burgers just before you are ready to take them off the grill.
9
Fold each slice of swiss cheese in half and rest on top of mushrooms; place a loose tin foil tent over burgers and turn off heat; let cheese melt down over the mushrooms for 2-3 minutes.
10
In a small dish, combine balsamic vinegar, mayo, and lots of coarsely ground black pepper.
11
To assemble burgers: place burgers topped with mushrooms and cheese on bun bottom; slather tops of buns with mayo mixture and add romaine.
12
Set burger tops in place and serve.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: extra virgin olive oil, 3 tablespoons finely chopped yellow onions, 1 1/3 lbs ground sirloin, 1 tablespoon Worcestershire sauce, and more.

Yes, Sirloin Burgers With Mushrooms, Swiss, And Balsamic Mayo 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.

That's it — enjoy your meal!

Sirloin Burgers With Mushrooms, Swiss, And Balsamic Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions