Sirloin Burgers With Balsamic Mayo, Mushrooms And Swiss

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup chopped onion
• 1 1/3 lbs 90% lean ground sirloin
• 1 tablespoon worcestershire sauce, eyeball the amount
• steak seasoning or coarse salt and pepper, preferred brand mccormick montreal steak seasoning
• extra virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
• 4 crusty rolls, split
• 4 portabella mushrooms, thinly sliced
• coarse salt and pepper
• 4 slices swiss cheese
• 3 tablespoons aged balsamic vinegar, eyeball the amount
• 1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
• coarse black pepper
• 1/4 lb baby spinach
• 2 vine ripe tomatoes, sliced
• 2 scallions, chopped
• 4 romaine leaves (optional)

Recipe

• 1 preheat grill pan or large nonstick skillet.
• 2 saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
• 3 combine meat with worcestershire sauce, sauteed onion and steak seasoning blend or salt and pepper.
• 4 form 4 large patties.
• 5 drizzle patties with a touch of extra-virgin olive oil.
• 6 quick toast your split rolls, then add burgers to grill pan or skillet.
• 7 grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
• 8 heat a small to medium nonstick skillet over medium high heat.
• 9 add a little oil and mushrooms. season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes.
• 10 remove from heat.
• 11 pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan.
• 12 fold each swiss cheese slice in half and rest on top of mushrooms.
• 13 place a loose tin foil tent over the burgers and turn heat off under pan or grill.
• 14 allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
• 15 combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
• 16 to assemble, place burgers with mushrooms and swiss cheese on bun bottom.
• 17 slather tops of buns with balsamic black pepper mayonnaise and baby spinach.
• 18 set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.