Lean Sirloin Burgers Hold The Bun With Sauteed Mushrooms
|Ground sirloin||1 1⁄2 Pound|
|Worcestershire sauce||To Taste (For Brushing)|
|Steak seasoning blend/Salt and freshly ground black pepper - to taste||1 Tablespoon (Such As Montreal Seasoning By Mccormick)|
|Extra-virgin olive oil||2 Tablespoon (For Drizzling Twice Around The Pan)|
|Garlic||4 Clove (20 gm)|
|Crimini mushrooms||1 Pound, quartered|
|Ground black pepper||To Taste|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Grainy stone ground prepared mustard||1⁄2 Cup (8 tbs) (For Passing At The Table)|
1 Preheat a nonstick skillet over medium-high to high heat.
2 In a bowl, place the meat and score it into 4 equal sections.
3 Form patties from the meat.
4 Into a small bowl , pour a few tablespoons of Worcestershire sauce and,using a brush lightly coat the patties with the sauce.
5 Sprinkle some steak seasoning blend or salt and pepper.
6 In a hot skillet, add a little oil.
7 Add the burgers, and cook for 2 minutes.
8 Then turn and cook the other side to caramelize the meat.
9 Lower the heat slightly and cook for another 3 to 5 minutes on each side, for medium-rare to medium-well burgers.
10 Transfer to a warm plate and return skillet to the stovetop.
11 Add oil to the skillet about 2 tablespoons and add in garlic and mushrooms.
12 Add salt and pepper for seasoing, and saute,for 5 to 7 minutes until mushroom are tender.
13 Add dry sherry to the pan, to deglaze and scrape the drippings.
14 Spread the mushroom mixture equally over the burgers.
15 Serve with grainy mustard at the table.