Sirloin Burgers With Balsamic Mayo, Mushrooms And Swiss

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chopped onion
1 1/3 lbs	605g / 21oz	Ground sirloin - 90 percent lean
1 tablespoon	15ml	Worcestershire sauce
		McCormick Montreal Steak Seasoning - to taste
		= (or coarse salt and pepper)
		Extra-virgin olive oil - for drizzling plus
1 tablespoon	15ml	Extra-virgin olive oil
4		Crusty rolls - split
4		Portobello mushrooms - thinly sliced
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
4		Swiss cheese
3 tablespoons	45ml	Aged Balsamic vinegar
1/2 cup	118ml	Mayonnaise or reduced fat mayonnaise
		Coarse black pepper - to taste
1/4 lb	113g / 4oz	Baby spinach
2		Vine ripe tomatoes - sliced
2		Scallions - chopped
4		Romaine leaves - (optional)

Recipe Instructions

Preheat grill pan or large nonstick skillet

Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.

Combine meat with Worcestershire sauce, sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil.

Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.

Heat a small to medium nonstick skillet over medium-high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.

Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.

To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum!

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B42) - from the TV FOOD NETWORK

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