Sirloin Burgers With Mushrooms Swiss And Balsamic Mayo Recipes

SWISS MUSHROOM BURGERS

Steps:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

SIRLOIN BURGERS WITH BALSAMIC MAYO, MUSHROOMS AND SWISS

Steps:

• 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.

SIRLOIN BURGERS WITH MUSHROOMS, SWISS, AND BALSAMIC MAYO

Steps:

• Preheat grill pan or large nonstick skillet (for the burgers) over med-high heat.
• In a small nonstick skillet over medium heat, saute chopped onion in a drizzle of olive oil for 2-3 minutes; set pan aside.
• In a bowl, combine meat, Worcestershire sauce, and steak seasoning; mix in sauteed onion and form into 4 large patties.
• Drizzle patties with a touch of oil.
• Quick toast your split rolls on the hot grill pan and set aside.
• Then add burgers to hot pan; grill 4-5 minutes on each side for medium to medium-well burgers.
• 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.
• Pile mushrooms on top of burgers just before you are ready to take them off the grill.
• 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.
• In a small dish, combine balsamic vinegar, mayo, and lots of coarsely ground black pepper.
• To assemble burgers: place burgers topped with mushrooms and cheese on bun bottom; slather tops of buns with mayo mixture and add romaine.
• Set burger tops in place and serve.

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
• Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
• Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
• Add mushroom slices and soy sauce to the pan.
• Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
• Preheat grill for medium heat and lightly oil the grate.
• To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• During last 2 minutes of cooking, top with cheese and cover to melt cheese.
• Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
• When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.