Recipe by ratherbeswimmin'
From The Great Big Burger Book
Top Review by Marie
Although the taste was pretty good in these burgers, I had a problem with the texture of them. I believe 1/2 cup of bread crumbs is way too much for this amount of ground sirloin which in itself is rather dry due to the lack of fat. I added another egg which did not solve the problem and perhaps contributed to a texture I did not like. Also, the onion and garlic were very strong and I usually love that, but in fact it overpowered the flavor of the beef too much. I would try this again with some changes. Thanks.
- 1 lb ground sirloin
- 1⁄2 cup plain breadcrumbs
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 1 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 tablespoon canola oil
- 3 tablespoons cornstarch
- 2 cups beef broth
- 8 ounces white mushrooms, sliced
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 4 hamburger buns
Directions See How It's Made
- In a bowl, gently mix together the beef, bread crumbs, half of the onion, garlic, egg, salt, and pepper; form into 4 patties, each ¾ inch thick.
- Heat the oil in a large skillet over med-high heat; cook the burgers until just cooked through, about 3-5 minutes per side.
- Remove patties from the pan and set aside; reserve pan drippings.
- In a bowl, mix the cornstarch with 1 cup broth.
- To the reserved drippings, add the remaining onion and mushrooms; cook, stirring over med-high heat for about 2 minutes or until just softened, scraping the browned bits off the bottom of the pan.
- Add in the remaining 1 cup broth, ketchup, Worcestershire sauce, and mustard; whisk in the broth/cornstarch mixture and bring to a boil for 1 minute; decrease heat to low, return burgers to the pan, and simmer for 3-5 minutes.
- Serve on hamburger buns; top off with some of the pan juices.