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Category: Burgers
Prep Time: Cook Time: Total Time:
3 vine-ripened tomatoes, sliced about 1/4 inch thick
2 tbsp extra-virgin olive oil, plus more for drizzling
salt and pepper, plus 1 tsp coarse black pepper
2 lbs. coarse-ground sirloin*
3 tbsp butter
2 garlic cloves, finely chopped or grated
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese
Balsamic drizzle
(Reduce 1/2 cup balsamic vinegar with 3 tbsp
brown sugar over medium heat until thick and
syrupy, a couple minutes)
7 to 8 red leaf or red romaine lettuce leaves
4 kaiser rolls, toasted
Fresh basil leaves, thinly sliced (I left them whole)
*I used about 1 1/4 lbs. ground beef and made 4 burgers.
Preheat oven to 325F. Place a cooling rack over a rimmed baking sheet. Arrange the tomatoes on the rack, then drizzle with a touch of olive oil and season the tomato slices with salt and pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, place a large skillet over medium-high heat with the 2 tablespoons of olive oil. While the pan is heating up, combine the sirloin with some salt and pepper. Form the mixture into 4 patties. Cook for 10 minutes for medium-rare, turning once. Cook for 12 minutes for pink centers and 14 for well-done.
While the patties are cooking, place a small pot over medium heat with the butter. Add garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for 1 minute more. Season with salt and the coarse black pepper. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Stir in the grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place some lettuce on each bun bottom and top with a burger patty. Pour garlic-black pepper-Parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle.
Makes 4 servings.
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SIRLOIN BURGERS WITH GARLIC - BLACK PEPPER - PARMESAN SAUCE & ROASTED TOMATOES WITH BASIL & BALSAMIC DRIZZLE
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Category: Burgers
Prep Time: Cook Time: Total Time:
3 vine-ripened tomatoes, sliced about 1/4 inch thick
2 tbsp extra-virgin olive oil, plus more for drizzling
salt and pepper, plus 1 tsp coarse black pepper
2 lbs. coarse-ground sirloin*
3 tbsp butter
2 garlic cloves, finely chopped or grated
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese
Balsamic drizzle
(Reduce 1/2 cup balsamic vinegar with 3 tbsp
brown sugar over medium heat until thick and
syrupy, a couple minutes)
7 to 8 red leaf or red romaine lettuce leaves
4 kaiser rolls, toasted
Fresh basil leaves, thinly sliced (I left them whole)
*I used about 1 1/4 lbs. ground beef and made 4 burgers.
Preheat oven to 325F. Place a cooling rack over a rimmed baking sheet. Arrange the tomatoes on the rack, then drizzle with a touch of olive oil and season the tomato slices with salt and pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, place a large skillet over medium-high heat with the 2 tablespoons of olive oil. While the pan is heating up, combine the sirloin with some salt and pepper. Form the mixture into 4 patties. Cook for 10 minutes for medium-rare, turning once. Cook for 12 minutes for pink centers and 14 for well-done.
While the patties are cooking, place a small pot over medium heat with the butter. Add garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for 1 minute more. Season with salt and the coarse black pepper. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Stir in the grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place some lettuce on each bun bottom and top with a burger patty. Pour garlic-black pepper-Parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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