Sirloin Burgers With Mushrooms, Swiss, and Balsamic Mayo

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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