Salisbury Steak Burgers

"From The Great Big Burger Book"
 
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Ready In:
46mins
Ingredients:
15
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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