TastyTalkWithAmy: Sirloin Burgers with Balsamic Mayo, Mushrooms & Swiss (Easy)

I will say it again; I just love Rachel Ray recipes. This meal is a meal on its own. I chose to add a side of onion rings to it just because onion rings compliment this dinner quite nicely and Rachel Ray suggested it. This is a very messy burger to bite into. I suggest eating it with someone you are not embarrassed of making a mess of yourself in front of, for example, a spouse. This recipe did not call for adding an egg into the meat mixture, I added one egg to help hold the burgers together because I grill mine and I find they fall apart easily when grilled if no egg is added. I used a yummy multi-grain ciabatta roll for my crusty bread. I also chose to grill my Portobello mushroom as a top drizzled with some olive oil seasoned with salt and pepper instead of slicing it thin and pan frying it. The balsamic mayo adds a nice touch.

http://www.foodnetwork.com/recipes/rachael-ray/sirloin-burgers-with-balsamic-mayo-mushrooms-and-swiss-recipe/index.html

Serves 4

Ingredients

1/4 cup chopped onion
1 1/3 pounds ground sirloin, 90 percent lean
1 tablespoon Worcestershire sauce, eyeball the amount
Steak Seasoning Blend or, coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning
1 egg
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar, eyeball the amount
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

Directions

Preheat grill pan or large nonstick skillet

Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with 1 egg, Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil.(If you are grilling you do not need to drizzle the burgers with olive oil) Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.(I chose to grill my mushroom caps drizzled with some olive oil and seasoned with salt and pepper on a sheet of foil, picture down below)
Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan.(Because I grilled my mushrooms I placed one mushroom cap on my roll, then the burger, then the cheese and so on with the rest of the toppings) Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes. (I did not do this and I allowed the heat from the burger and mushroom cap to melt the cheese)
Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.

I first grilled the burgers, the flames are from the fat being burned off the grill. I had just placed the portobello mushroom caps on the foil to start grilling.