Sirloin Burgers With Mushrooms, Swiss, And Balsamic Mayo

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• extra virgin olive oil
• 3 tablespoons finely chopped yellow onions
• 1 1/3 lbs ground sirloin
• 1 tablespoon worcestershire sauce
• mccormick's montreal brand steak seasoning
• 4 crusty rolls, split
• 12 baby portabella mushrooms, thinly sliced
• coarse salt
• fresh ground black pepper
• 4 slices swiss cheese
• 3 tablespoons balsamic vinegar
• 1/2 cup mayonnaise
• 4 leaves romaine lettuce

Recipe

• 1 preheat grill pan or large nonstick skillet (for the burgers) over med-high heat.
• 2 in a small nonstick skillet over medium heat, saute chopped onion in a drizzle of olive oil for 2-3 minutes; set pan aside.
• 3 in a bowl, combine meat, worcestershire sauce, and steak seasoning; mix in sauteed onion and form into 4 large patties.
• 4 drizzle patties with a touch of oil.
• 5 quick toast your split rolls on the hot grill pan and set aside.
• 6 then add burgers to hot pan; grill 4-5 minutes on each side for medium to medium-well burgers.
• 7 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.
• 8 pile mushrooms on top of burgers just before you are ready to take them off the grill.
• 9 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.
• 10 in a small dish, combine balsamic vinegar, mayo, and lots of coarsely ground black pepper.
• 11 to assemble burgers: place burgers topped with mushrooms and cheese on bun bottom; slather tops of buns with mayo mixture and add romaine.
• 12 set burger tops in place and serve.