Best Sirloin Portobello And Pate Burger Recipes

Sirloin Burgers with Balsamic Mayo, Mushrooms and Swiss image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

1/4 cup chopped onion
1 1/3 pounds ground sirloin, 90 percent lean
1 tablespoon Worcestershire sauce, eyeball the amount
Steak Seasoning Blend or, coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar, eyeball the amount
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

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. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum!

21 Burger image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 buns

Number Of Ingredients 6

2 stalks celery, finely chopped
3 tablespoons butter, divided
2 pounds ground sirloin
1/4 cup bread crumbs
1 (1-ounce) packet au jus gravy mix (recommended: McCormick)
4 hamburger buns, toasted

Steps:

Preheat oven to 400 degrees F.
In a large, oven-proof skillet, over medium heat, saute celery in 1 tablespoon butter, about 4 minutes. Remove celery and let cool.
In a medium bowl, stir to combine ground sirloin, bread crumbs, au jus mix, and sauteed celery. Form into 4 patties.
Melt remaining butter in skillet. Carefully place patties in skillet and cook 2 to 3 minutes, or until browned on 1 side. Flip patties and place in preheated oven. Cook for 12 to 15 minutes for medium doneness.
Serve hot on toasted buns with desired condiments.