I don’t consider these “hamburgers” (I use ground chuck for those), but I had a pound of ground sirloin in the fridge I needed to cook up and I find plain ground sirloin needs a little help in the flavor and juiciness department. Among my leftovers were sautéed mushrooms, caramelized red onions, and fresh parsley, so I took advantage of this happy confluence of ingredients. These are sort of “meatloaf burgers”, but they didn’t taste like meatloaf – maybe somewhere in between burger and meatloaf. They came out nicely juicy and flavorful. Easy, too. This is pretty much the way Grandma made them, way back when (like 1970), but without the mushrooms, and if she added onion (I think she did) it was regular yellow onion minced and sautéed first. Oh yeah, and she used plain dried breadcrumbs instead of panko.
1 lb ground sirloin
Salt, about ½ tsp
Couple shakes of Worcestershire
2-3 Tbsp panko (I wasn’t measuring)
2-3 Tbsp caramelized red onions
Generous half cup finely chopped sautéed mushrooms
Minced fresh parsley, about ¼ cup
Mix all together as for meatloaf. Form into four 1” thick patties. I broiled these for 12 minutes in all: 5 minutes on the first side, then flipped and broiled for another 7 minutes. They browned up nicely with a bit of a crust and were cooked through but still juicy. I found these tasty enough to need neither bun nor condiments, but a little ketchup on the side would not be amiss. That’s how we ate them at Grandma’s.