SIRLOIN PATTIES RECIPES
BURGER OF THE GODS RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 servings
Number Of Ingredients 3
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
EASY SALISBURY STEAK & GRAVY | JUST A PINCH RECIPES
Salisbury steak is a hearty meal that just sticks to your ribs. This recipe is easy to prepare and tastes great. Adding the patties to the slow cooker allows the meat to absorb the flavors from the gravy. Pure comfort food.
Provided by Brenda-Lee Barajas @Moxie50
Categories Beef
Prep Time 15 minutes
Cook Time 3 hours
Yield 6
Number Of Ingredients 12
Steps:
- Mix ground beef, onion, garlic, parsley, salt, pepper, bread crumbs, and milk. Mix well with your hands. Form into patties. Cook them on the stove in a little olive oil and until just about done. Then place in Crock Pot.
- In the pan you just cooked patties, add gravy, Worcestershire sauce, pepper, and ketchup. Stir to get all that good flavor off the bottom of the pan. Just enough to heat and mix then add DRAINED mushrooms and mix.
- Then pour over patties in the Crock Pot and cook on low for three hours.
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My husband and I think this is one of the best hamburger steak recipes we have ever tried. It's reminiscent of the time when you could get a good hamburger steak only at a diner. To enhance the flavor, I like to mix this up early in the day.—Bette Persinger, Pasadena, Texas
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Calories 426 calories per serving
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- Heat 1 Tbsp. butter in medium skillet over medium heat. Add in onion; saute/fry 5 min. Transfer to medium bowl. Fold in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess. Heat 4 tsp. butter in same skillet over medium-high heat. Add in patties and cook about 3 min per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add in wine and boil till reduced by half, about 2 min. Add in cream and boil till slightly thickened, whisking constantly, about 2 min. Season sauce with salt and pepper; pour over patties. This recipe yields 2 servings; can be doubled. Comments: Known as bifteck hache in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.
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