Thursday, August 23, 2012

Serving Up {Beef}: Sirloin Burger with Balsamic Mayo

I owe you an apology.  A really big one!  Like a 1/3 pound, mouthwatering apology topped with mushrooms and swiss cheese and dripping with balsamic mayo.  Oh wait, I think I have this burger on the mind!

I owe you an apology because I had planned to post this recipe last month while we were still knee deep in BBQ season....because this is the ultimate BBQ burger!  Sadly I am late in posting it but, at least here in the Northwest, the weather seems to be cooperating in extended our BBQ season out a few more weeks so maybe if you haven't put away your grill for the season you can grill this baby up and it will tie you over until next summer.  

One Year Ago: Baked Beans
                        Green Smoothie

(recipe from Rachel Ray)
printable version

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 Tbs. Worcestershire sauce
Steak Seasoning Blend (McCormick Montreal Steak Seasoning)
Extra-virgin olive oil
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 Tbs. Balsamic vinegar
1/2 cup mayonnaise
Coarse black pepper
1/4 pound baby spinach

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.  Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Place burgers on grill or in a skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium-well doneness.

Heat a 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 the cooked mushrooms on top of the 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.

Toast your buns.
Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
To assemble, place burgers with mushrooms and Swiss cheese on the bottom of the bun. Slather tops of buns with the balsamic mayo blend and baby spinach. Set burger tops in place.

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