Best Sirloin Burgers With Mushrooms Swiss And Balsamic Mayo Recipes

Swiss Mushroom Burgers image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds ground beef (preferably chuck)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil, plus more for brushing
1 small red onion, halved and thinly sliced
1 8-ounce package sliced mixed mushrooms
1 tablespoon Worcestershire sauce
1/4 cup ketchup
2 teaspoons dijon mustard
4 thin slices gruyere cheese
4 sesame buns, split and toasted
Boston or Bibb lettuce, for topping
Potato chips and/or pickles, for serving (optional)

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.

Balsamic Mayo image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 40m

Yield 1 cup

Number Of Ingredients 5

Steps:

Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

Sirloin Burgers With Mushrooms, Swiss, and Balsamic Mayo image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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

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.