Sunday, March 2, 2008

Ground Sirloin Burgers

Ground Sirloin Burgers
Calling these “Hamburgers” just won’t suffice if you are asked to describe these wonderful burgers. Quick, simple and filling, these burgers are easy to prepare and great tasting.

Note: This recipe is for 3, how many you prepare becomes a matter of multiplication…

1 Lb Ground Sirloin 85-15 and NO LEANER or these burgers will be dry; you need SOME fat to cook
2 Medium Green Onions, Diced
2 Garlic Cloves, peeled and diced
2 Tbs Steak Sauce; A1 preferred, but you choose
1 pkg. Mozzarella cheese, grated You can do Colby, parmesan, jack etc.
Preparation Directions1. Combine ingredients in mixing bowl and mix well
2. Form into 3 ‘thick’ patties on Wax Paper
3. Optional step: Place patties in refrigerator for two hours. (holds burgers together better on the grill when they are just starting)
4. Cook per directions below and sprinkle Mozzarella cheese over the top just before removing meat
Cooking Directions1. The Big Green Egg temperature should be ran up to 650 degrees or higher
2. Place burgers on grill
3. Sear on both sides (about one minute each and you do not have to close the lid for this step)
4. Flip burgers one more time and close lid of BGE
5. Regulate the temperature around 400 degrees
6. Cook on each side for 2 minutes for medium rare (does take some practice and depends on the thickness of your meat but 1/3 pound burgers will be pretty thick and will work well at these times.
7. Remove from heat and serve with condiments on the side (that MUST include Jalapenos)

Recommended Side Dishes and DesertsCorn on the Cob
Fries on the grill

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