Thick-Cut O-Rings and Spicy Dipping Sauce WITH Sirloin Burgers with Mushrooms, Swiss and Balsamic Mayo

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • O-Rings:
  • Vegetable oil
  • 1 large sweet onions
  • 2- 5 oz cans evaporated milk
  • 1 cup flour
  • 1/2 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • salt
  • Dipping Sauce:
  • 1 cup sour cream
  • 1/4 cup chili sauce
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • Burgers:
  • olive oil
  • 3 tbsp chopped yellow onion
  • 1 1/3 lb ground sirloin
  • 1 tbsp Worcestershire
  • steak seasoning blend
  • 4 crusty rolls, split
  • 12 baby portobellos, sliced
  • salt and pepper
  • 4 slices swiss
  • 3 tbsp balsamic vinegar
  • 1/2 cup mayo
  • black pepper
  • 4 leaves Romaine
  • 2 vine-ripe tomatoes, sliced
  • 2 scallions, sliced

Directions

  1. O-Rings:

  2. Heat 1 inch of oil in a large frying pan over medium-high heat.

  3. Slice onions across into 1-inch rings and separate.

  4. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a shallow dish. Dip individual rings in milk, then coat in flour. Fry in a single layer in hot oil until golden brown. Remove to paper towel-lined surface to drain. Salt while hot.

  5. For dipping sauce, combine all ingredients in a bowl and stir.

  6. Burgers:

  7. Preheat the grill pan for burgers over medium-high. In a small nonstick skillet over medium, saute chopped onion in a drizzle of olive oil for 2-3 minutes. Set aside.

  8. In a medium bowl, combine meat with Worcestershire, steak seasoning. Mix in sauteed onions and form into 4 large patties. Drizzle patties with a touch of olive oil. Add burgers to pan and grill 4-5 minutes on each side.

  9. Return small skillet to stove over medium-high. Add 1 tbsp olive oil and sliced mushrooms. Season with salt and pepper, then saute until just tender, about 3-5 minutes. Remove from heat.

  10. Pile mushrooms on top of burgers just before you take them out of the pan. Fold each slice of swiss in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off. Allow cheese to melt, about 2-3 minutes.

  11. Combine balsamic, mayo and black pepper in a small dish.

  12. To assemble, place burgers on bun bottoms. Slather with mayo.

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