Smothered Sirloin Burgers with Sautéed Mushrooms

20 Min.
30 Min.
4-6
Ingredients
Burgers
pounds ground sirloin (may substitute with ground round)
1½ pounds ground sirloin (may substitute with ground round)
2
tablespoons finely chopped shallots
2 tablespoons finely chopped shallots
2
tablespoons finely chopped cilantro
2 tablespoons finely chopped cilantro
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
teaspoon ground black pepper
¼ teaspoon ground black pepper
2
teaspoons Better Than Bouillon® Mushroom Base
2 teaspoons Better Than Bouillon® Mushroom Base
Mushrooms
tablespoon olive oil
1½ tablespoon olive oil
1
(16-ounce) package button mushrooms, rinsed, trimmed and sliced
1 (16-ounce) package button mushrooms, rinsed, trimmed and sliced
Mushroom Gravy
cups water
2½ cups water
tablespoons Better Than Bouillon Mushroom Base
1½ tablespoons Better Than Bouillon Mushroom Base
cup cold water
⅓ cup cold water
¼
cup corn starch
¼ cup corn starch
¼
teaspoon ground black pepper
¼ teaspoon ground black pepper
Directions
  1. In a large bowl, gently combine sirloin, shallots, cilantro, garlic powder, black pepper and Mushroom Base. Form patties and place on a small, rimmed baking sheet lined with parchment paper; cover and refrigerate.
  2. In a large non-stick skillet, heat oil over medium-high heat; add mushrooms and sauté until mushrooms are soft, about 10-15 minutes; set aside.
  3. In a medium saucepan, bring 2 ½ cups water to a gentle boil. Add Mushroom Base and reduce heat on stove to medium.
  4. In another small bowl, whisk together ? cup water and cornstarch until combined.
  5. Slowly add starch slurry into saucepan and whisk until gravy thickens, about 2 minutes. Add pepper and sautéed mushrooms and stir to combine; set aside.
  6. In the same large non-stick skillet with cooking spray, heat over medium-high heat and cook sirloin burgers; sear both sides. Reduce heat to medium, cook until desired temperature is reached. Heat mushroom gravy and serve over burgers.
Serve with your favorite steamed vegetables.

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