Serve with your favorite steamed vegetables.
Smothered Sirloin Burgers with Sautéed Mushrooms
-
Prep:
20 min. -
Cook:
30 min. -
Serves:
4-6
Serve with your favorite steamed vegetables.
Recipe tags: mushroom base, moderate difficulty, main, beef, skillet
Ingredients
Quantity | Ingredient |
---|---|
1½ lbs | ground sirloin (may substitute with ground round) |
2 Tbsp | finely chopped shallots |
2 Tbsp | finely chopped cilantro |
½ tsp | garlic powder |
¼ tsp | ground black pepper |
2 tsp | Better Than Bouillon® Mushroom Base |
Quantity | Ingredient |
---|---|
1½ Tbsp | olive oil |
1 pkg | (16-ounce) button mushrooms, rinsed, trimmed and sliced |
Quantity | Ingredient |
---|---|
2½ cup | water |
1½ Tbsp | Better Than Bouillon® Mushroom Base |
⅓ cup | cold water |
¼ cup | corn starch |
¼ tsp | ground black pepper |
Directions
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.
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.
In a medium saucepan, bring 2 ½ cups water to a gentle boil. Add Mushroom Base and reduce heat on stove to medium.
In another small bowl, whisk together ⅓ cup water and cornstarch until combined.
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.
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.