SIRLOIN BURGERS WITH MUSHROOMS, SWISS, AND BALSAMIC MAYO
Make and share this Sirloin Burgers With Mushrooms, Swiss, and Balsamic Mayo recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 788.5, Fat 43.3, SaturatedFat 15.9, Cholesterol 134.7, Sodium 710.3, Carbohydrate 53.1, Fiber 5.3, Sugar 8.6, Protein 48.8
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