Overworking the meat mixture for burgers can make them shrink during cooking. To prevent this, shape into balls then gently into 3/4-inch (2 cm) thick patties.
Serve these steak burgers with lots of toppings, including Blue Cheese and Horseradish Sauce, Brandied Mushrooms and Grilled Marinated Peppers
- Portion size 4 servings
Blue Cheese and Horseradish Sauce:
- 2 tablespoons crumbled blue cheese
- 2 tablespoons light sour cream
- 1 tablespoon minced fresh chives
- 1 tablespoon prepared horseradish
- 1 tablespoon light mayonnaise
- 1/4 teaspoon pepper
- 1 pinch salt
- 1 lb (500g) sirloin beef
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 buns
MethodLightly mix together beef, Worcestershire sauce, salt and pepper. Shape into four 3/4-inch (2 cm) patties, handling meat as little as possible.
Place burgers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Serve in buns with your favourite toppings.
Blue Cheese and Horseradish Sauce
In bowl, mix together cheese, sour cream, chives, horseradish, mayonnaise, pepper and salt.