Sirloin Burgers With Balsamic Mayo Mushrooms And Swiss Food

BALSAMIC MAYO

Steps:

• Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
• Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

SIRLOIN BURGERS WITH MUSHROOMS, SWISS, AND BALSAMIC MAYO

Steps:

• 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.