Name: 21 Club Burger
Prep time: 15 min
Cook time: 2 h 1 min
Total time: 2 h 16 min
Yield: 4 hamburgers, 4 serving(s)
Ingredients: 1/4 cup finely chopped celery; 3 tablespoons butter, divided; 2 lbs ground sirloin; 1/4 cup breadcrumbs; 1 (1 ounce) packet au jus mix; 4 toasted buns

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Recipe by Chef #1213567

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From Semi-Homeade cookbook by Sandra Lee

Ready In:: 2hrs 16mins
Serves:
Yields:
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ingredients

¹⁄₄ cup finely chopped celery
3 tablespoons butter, divided
2 lbs ground sirloin
¹⁄₄ cup breadcrumbs
1 (1 ounce) packet au jus mix
4 toasted buns

directions

Preheat oven to 400 degrees.
In a large, ovenproof skillet saute celery in 1 tablespoon butter over medium heat for about 4 minutes. Remove celery and let cool.
In bowl, combine sirloin, bread crumbs, au jus, and celery. Form in to 4 patties.
Melt remaining butter in skillet. Place patties in skillet and cook 2-3 minutes or until bron on one side. Flip patties and place in oven. Cook for 12-15 minutes for medium doneness. Place on buns.

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RECIPE MADE WITH LOVE BY

@kirsten.regan

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@kirsten.regan

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"From Semi-Homeade cookbook by Sandra Lee"

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photo by loof751

3/29/2009

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review by loof751

3/29/2009

These are very tasty, very huge burgers! I loved the sauted celery in this and the flavor that the au jus mix gave. We grilled these instead of frying and really enjoyed - thanks for posting the recipe! Made for Spring PAC 2009

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creation by kirsten.regan

3/24/2009

From Semi-Homeade cookbook by Sandra Lee