Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.
2 tablespoons finely chopped shallots
1 garlic clove, minced
1 (8-ounce) package presliced button mushrooms
1/2 cup fat-free, less-sodium beef broth
1 tablespoon low-sodium steak sauce (such as Angostura)
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 pound ground sirloin
1/4 teaspoon salt
4 green leaf lettuce leaves
4 (1/2-inch-thick) tomato slices
4 (2-ounce) Kaiser rolls, toasted
How to Make It
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.
Very tasty. I used A1 sauce in place of the Angostura because I did not find it. Next time I would use regular burger rolls or serve open faced to cut down on the amount of bread. Loved the mushrooms & sauce. A slice of Swiss cheese might be a great addition too.
Easy to make, used the George Foreman for a quick grill. We liked the flavors, though ate them open-face (toasted bottom bun, mushrooms, patty, tomato and lettuce on top). Served with CL's companion Shoestring Fries with Garlicky Mayo. Pretty good.
I agree with previous reviewer that mushrooms didn't add any excitement to the burger. The meat mixture, even for 92% lean, made a juicy burger. The burgers were big - really too much for me, let alone the kids. I might try the recipe again, maybe adding a little sherry to the mushrooms instead of steak sauce.
Typically, I'm of the opinion that ground sirloin makes an inferior hamburger, but this recipe was flavorful enough to overcome that challenge. The burgers were very tasty (though I did add a little extra black pepper and dried thyme and savory to the outside of the patties), but the mushroom sauce left much to be desired in the way of excitement. It smelled great but tasted rather flat, in my opinion. I might try adding worcestershire or something meatier tasting to the ingredients of the sauce, next time.
Good, quick dinner. Since my kids won't eat mushrooms, I used 1/2 of an onion, thinly sliced in place of the mushrooms. I also served without the bun. The gravy was so tasty, next time I'll make more and serve over mashed potatoes.
This dish was very easy to put together and had great flavor. Another plus is that it's basically a one bowl and one pan recipe. It's great for a weeknight meal, I paired it with some fresh green beans. Since I watch my carbs, I did not use the hamburger buns. The sauce thickens just perfectly. I will make this again!