Sirloin Burgers On Bed Of Lettuce With Grilled Shrimp And Horseradish Chili Sauce Recipes

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HORSERADISH BURGERS WITH HAVARTI



Horseradish Burgers With Havarti image

Provided by Tyler Florence

Yield 8 burgers

Number Of Ingredients 9

2 pounds ground chuck
1/4 cup grated fresh or prepared horseradish
1/2 bunch fresh chives, minced
Sea salt and freshly ground black pepper
Canola oil
16 slices havarti cheese
8 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Cooked bacon, lettuce, sliced tomato, and onion, for serving

Steps:

  • Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill.
  • Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.
  • When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.
  • Rub the grill rack with the same paper towel as before to clean the small charred pieces, then toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion.

SIRLOIN BOURGUIGNONNE BURGERS AND MIXED GREENS WITH TARRAGON VINAIGRETTE



Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 19

1 1/3 pounds ground sirloin
1/2 cup red burgundy wine
3 tablespoons fresh thyme leaves, chopped
1 large shallot, finely chopped
1 tablespoon steak seasoning blend, such as McCormick, or salt and black pepper, to taste
Extra-virgin olive oil, for drizzling
4 crusty kaiser rolls, split and toasted
1/2 pound mousse style pate, about a 1-inch slice -- pates are available near specialty cheeses in large markets
8 cornichon pickles or baby gherkins, thinly sliced lengthwise
8 pieces red leaf lettuce
Grainy mustard or Dijon style mustard, to spread on buns
Portobello Mushroom "Fries", recipe follows
1 sack mixed baby greens, about 6 cups
4 scallions, thinly sliced on an angle
3 tablespoons chopped fresh tarragon leaves
1 rounded teaspoon grain or Dijon style mustard
1 tablespoon white wine vinegar, 3 splashes
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.
  • Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.
  • Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.
  • Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.
  • Serve burgers with greens and Portobello Mushroom "Fries".
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 10 to 16 minutes
  • Ease of preparation: easy
  • Portobello Mushroom "Fries":
  • 4 large portobello mushroom caps
  • Extra-virgin olive oil, for drizzling, plus 1/4 cup
  • Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
  • 2 eggs, beaten
  • 1/4 cup flat-leaf parsley, chopped
  • 1 cup Italian bread crumbs
  • 1/2 cup shredded or grated Parmesan
  • Preheat a grill pan over medium high to high heat.
  • Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
  • Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
  • Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Ease of Preparation: easy

GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE



Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

Steps:

  • Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
  • Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
  • Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 143 milligrams, Sodium 1475 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 17 grams, Sugar 3 grams

GRILLED SIRLOIN ROAST



Grilled Sirloin Roast image

My grandmother passed this recipe down to my mom, and it's a gem. The tasty sauce makes the beef and carrots so tender, and it's made with many ingredients you'll already have on hand. You won't want to eat pot roast any other way! -Krista Smith Kliebenstein, Broomfield, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 6-8 servings.

Number Of Ingredients 12

3 tablespoons all-purpose flour
3/4 cup ketchup
4-1/2 teaspoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon cider vinegar
1-1/4 teaspoons salt, divided
1/2 teaspoon prepared mustard
1/4 teaspoon pepper
1 beef sirloin tip roast (3 pounds)
1 pound fresh baby carrots
2 medium tomatoes, quartered
1 medium onion, quartered

Steps:

  • In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.

Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 792mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 34g protein.

SHRIMP BURGERS



Shrimp Burgers image

You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest - along with the flavorings - just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic, peeled
1 dried or fresh chile, stemmed, seeded and deveined, or more to taste
1 1-inch piece ginger, peeled and roughly chopped
1 1/2 pounds peeled shrimp, deveined if you like
1/4 cup roughly chopped shallots, scallions or red onion
1/4 cup roughly chopped red or yellow bell pepper, optional
Salt and pepper
1/2 cup cilantro leaves, or to taste
Neutral oil, like corn or canola, as needed
Toasted buns, optional
Lime wedges or ketchup for serving

Steps:

  • Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
  • Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
  • Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP BURGERS



Shrimp Burgers image

Shrimp burgers with lemon and butter. Great for a summer lunch.

Provided by Ellen Jane Burdin Donahue

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 3

Number Of Ingredients 9

¾ pound raw, peeled shrimp
1 egg, beaten
¼ cup bread crumbs
1 small lemon, juiced
1 tablespoon lemon zest
1 teaspoon seafood seasoning (such as Old Bay®)
ground black pepper to taste
2 tablespoons frozen butter cut in small pieces
2 tablespoons canola oil, or as needed

Steps:

  • Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
  • Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
  • Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 8.4 g, Cholesterol 254.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 509.7 mg, Sugar 1.1 g

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE



Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

This burger and the side that follows are fancy enough to entertain with and much more affordable than steaks and lobster for your crew!

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 raw jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, zested and then cut into wedges
2 garlic cloves, finely chopped
1/2 head iceberg lettuce, cored and quartered
2 rounded tablespoons prepared horseradish
1 cup bottled chili sauce
4 slices of toasted white or wheat bread

Steps:

  • Preheat a grill pan or outdoor grill to high.
  • In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
  • Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
  • While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

GRILLED SIRLOIN



Grilled Sirloin image

My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world.-Jennie Sauvageot of Pailba, Queensland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7

6 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons brown sugar
4-1/2 teaspoons olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 pounds beef top sirloin steak

Steps:

  • In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.

Nutrition Facts : Calories 251 calories, Fat 10g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 600mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

SHRIMP BURGERS



Shrimp Burgers image

Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

6 burger buns
1 1/4 pounds peeled, deveined shrimp
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Iceberg lettuce
Tartar sauce

Steps:

  • Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse shrimp in processor, then toss with crumbs, mayonnaise, salt, and pepper. Form into 4 patties. Melt butter in a skillet and cook over medium, turning once, until cooked through, about 9 minutes. Serve on buns with lettuce and tartar sauce.

GRILLED SHRIMP BURGERS



Grilled Shrimp Burgers image

These are probably the healthiest burgers I've ever made ... and surprisingly simple and tasty! My inspiration was the Shrimp Boulette Po' Boy Burger from the Burger Meister cookbook but I made numerous changes to suit hubby's taste. I will definitely make these again to help use up extra burger buns.

Provided by luvinlif2k

Categories     Lunch/Snacks

Time 35m

Yield 8 burgers

Number Of Ingredients 11

1/2 cup minced onion
2 teaspoons minced garlic
1 teaspoon celery salt
1/2-1 teaspoon chili paste
1 1/2 lbs uncooked medium shrimp, peeled and deveined
2 teaspoons dried chives
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
salt
white pepper

Steps:

  • Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
  • Gently but thoroughly mix shrimp with remaining ingredients.
  • Season with salt and pepper to taste.
  • NOTE: I eliminated the salt due to the use of celery salt.
  • Gently form mixture into six to eight 3/4-inch-thick burgers.
  • Cover the burgers and refrigerate for 30 minutes or until needed.
  • Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
  • Serve with whatever you like to dress your shrimp with.
  • We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.

SOUTH CAROLINA SHRIMP BURGERS



South Carolina Shrimp Burgers image

Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 tsp. brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
1/4 teaspoon pepper
1 cup panko breadcrumbs
1 1/4 lbs large shrimp, peeled, deveined and tails removed (26-30 count per pound and divided)
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 green onions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves bibb lettuce

Steps:

  • For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
  • For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
  • Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
  • Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
  • Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6

GRILLED SHRIMP LOUIE



Grilled Shrimp Louie image

The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h49m

Yield 4

Number Of Ingredients 21

1 cup mayonnaise
⅓ cup ketchup
¼ cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
½ lemon, juiced
2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
1 teaspoon kosher salt
¼ teaspoon smoked paprika
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 avocado - peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved

Steps:

  • Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  • Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
  • Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

Nutrition Facts : Calories 921.9 calories, Carbohydrate 21.2 g, Cholesterol 598.3 mg, Fat 69.7 g, Fiber 5.9 g, Protein 56.1 g, SaturatedFat 14.1 g, Sodium 1558.4 mg, Sugar 8.6 g

GRILLED SIRLOIN WITH CHILI-BEER BARBECUE SAUCE



Grilled Sirloin with Chili-Beer Barbecue Sauce image

Tender steak is treated to a tangy barbecue sauce that's so tasty. Cayenne pepper and chili powder add a hint of heat that gives it extra pizzazz. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups beer or nonalcoholic beer
1 small onion, chopped
3/4 cup chili sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons chili powder
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1/8 teaspoon ground cumin
2 beef top sirloin steaks (1-1/2 pounds each)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Set aside 3/4 cup and keep warm., Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 9-13 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°), basting occasionally with remaining sauce. Slice meat and serve with reserved sauce.

Nutrition Facts :

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From cooks.com


SIRLOIN STEAK SANDWICHES WITH HORSERADISH SAUCE - FOODIECRUSH
2014-09-18 Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare. Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles.
From foodiecrush.com


GRILLED SIRLOIN STEAK BURGERS WITH HOMEMADE STEAK SAUCE
2013-09-06 Place the ground sirloin in a large bowl, add 5 tablespoons of the butter mixture, soy sauce and mix together until well blended. Divide into 4, and form 4 patties about 3/4 inch thick pushing a little pocket into the center. Brush each patty with 1 tablespoon of steak sauce. Combine remaining butter mixture with remaining steak sauce and set ...
From cullyskitchen.com


HORSERADISH CHILI RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
Allrecipes.com. For this, you need pork chops, horseradish, butter, crumbs, and 50 minutes to get dinner ready.... 5 Min. 4 Yield.
From crecipe.com


SHRIMP BURGERS RECIPE - LEITE'S CULINARIA
2020-10-15 Gently shape each portion into a patty about 3/4 inch (18-mm) thick. Dredge each shrimp patty in the panko, turning to coat both sides and pressing lightly so the panko stays put. Transfer the shrimp patties to a large plate. Place a large nonstick skillet over medium heat.
From leitesculinaria.com


THE BEST GRILLED SIRLOIN BURGER | RECIPELION.COM
The Best Grilled Sirloin Burger. "Impress your friends and family by making your own Sirloin Burger. This hamburger recipe can make your next bbq, cookout, or grill outing a special one. From finding the meat to putting it on your plate, we got you covered. There are plenty of tasty cuts of meat that would fit the bill for a great burger, but ...
From recipelion.com


BEEF SIRLOIN BURGER WITH HORSERADISH MAYO, COLESLAW AND ONION JAM
2014-06-05 Forget the monogrammed coffee bug and just grill for him a big juicy Beef Sirloin burger. You can thank us later. For me, this is the ultimate burger – no mustard, relish or lettuce – leave that for the hot dog. This burger is ‘classy’ – Lean Ground Beef Sirloin dressed with horseradish mayo, zesty slaw and a topper of onion jam ...
From eatineatout.ca


CHILI BURGERS RECIPE
Find recipes: Learn how to cook great Chili burgers . Crecipe.com deliver fine selection of quality Chili burgers recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


THE BEST GRILLED SIRLOIN BURGER - TASTY KITCHEN
Preparation. Preheat grill to 500ºF. While preheating, sprinkle small amount of salt and pepper on ground beef. Form two patties. Use thumb and place a shallow divot in each burger. Once preheated, place burger on grates, divot side down. Grill for 5 minutes, undisturbed.
From tastykitchen.com


SIRLOIN BARBECUE HAMBURGER RECIPE | TASTEOFBBQ.COM
8 buns and topping sauces of your choice. Step 1: Wet your hands with cold water. Try to keep your hands wet during the preparation of this recipe as the meat is less likely to stick to your hands. In a large bowl or pan add the ground sirloin and ground pork. Step 2: Add 1 tablespoon fresh ground black pepper.
From tasteofbbq.com


SIRLOIN & CHUCK BURGER RECIPE | LAND O’LAKES
Close grill; cook 15-16 minutes or until internal temperature of center of burger reaches 145°F. STEP 5. Meanwhile, cook bacon in 10-inch skillet over medium heat until sizzling and almost cooked. Add mushrooms and soy sauce. Cook, stirring often, until mushrooms are golden brown. Set aside; keep warm.
From landolakes.com


SIRLOIN BURGER RECIPE - RECIPES.NET
2020-09-16 1 lb ground sirloin; ¼ cup red wine; 1 pkg onion soup mix; 1 egg white; Havarti Cheese, slices; buns, grilled until slightly toasty; lettuce; tomato; Dressing: 1 tsp Dijon Mustard; 1 tbsp mayonnaise; 1 tsp Worcestershire sauce; salt; white pepper; Instructions. Mix all ingredients and shape into small patties. Grill over hot coals to desired ...
From recipes.net


SHRIMP BURGERS WITH JALAPEñO LIME SLAW RECIPE - LITTLE SPICE JAR
2020-05-19 Make the Slaw: Place all the ingredients for the slaw (except cabbage) with 1/2 teaspoon of salt and start with 3 tablespoons of lime juice into a blender and blend until smooth. Taste and adjust salt and lime juice to preference. Toss 1/2 the dressing with the cabbage and adjust with more to taste. Cook the Shrimp Burgers: Heat a swish of ...
From littlespicejar.com


10 BEST GROUND SIRLOIN PATTIES RECIPES - YUMMLY
2022-05-16 steak seasoning, garlic powder, ground sirloin, steak sauce, pepper and 2 more Gravy-Smothered Cajun-Style Meatloaf Patties Food.com fresh flat leaf parsley, crushed red pepper flakes, green bell pepper and 18 more
From yummly.com


CRISPY SHRIMP BURGERS - SLENDER KITCHEN
Mix in with the chopped shrimp. 2. Add the salt, paprika, onion powder, cayenne pepper, Panko breadcrumbs, and egg. Mix until just combine. 3. Divide into patties. 4. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side.
From slenderkitchen.com


SIRLOIN BURGER I RECIPES - BOSCH-HOME.CA
2 lbs of freshly ground Sirloin 20/80 (fat/meat ratio) 1/4 cup freshly ground Coffee; 2 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Paprika; 2 tsp Pepper; 2 tbsp Salt; Method: In a large bowl add the freshly ground sirloin meat. Add all ingredients and mix well with your hand or a fork. Using a scale measure out 8 oz portions of ...
From bosch-home.ca


DELICIOUS GRILLED STEAK BURGER RECIPE - MEL'S KITCHEN CAFE
2011-08-15 Transfer the sauce to a blender and process until the mixture is very smooth. Place the ground sirloin in a large bowl. Add 5 tablespoons of the reserved and cooled butter mixture and the soy sauce and knead until well combined. Shape the meat into 8 patties, about 3/4-inch thick and press a shallow divot in the center.
From melskitchencafe.com


GROUND SIRLOIN BURGER - RECIPES | COOKS.COM
Mix meat lightly with seasoned salt and parsley. Divide meat into 6 flat patties of equal size. In center of patty, place several small ... Ingredients: 9 (buns .. cheese .. chives .. cube .. lettuce .. salt ...) 4. BLUE CHEESE STUFFED BURGERS. In small mixing bowl combine beef, scallion, Worcestershire sauce, chili powder and pepper, mixing well.
From cooks.com


SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND …
2014-08-01 Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
From recipenet.org


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