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Goodness in every bite.

Recipe Summary

Difficulty: Intermediate
Makes: 6 servings
Best Suited for: BBQ,

Nutritional Information

Per Serving (Per patty: 262 Calories, 20 g protein, 18 g fat, 5 g carbohydrate, 262 mg sodium Good source of iron (17% DV) and excellent source of zinc (43% DV), 11% DV sodium.)

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Inside Out Sirloin Steak Beef Cheeseburgers

When is something as delicious as sirloin steak not a sirloin steak? When it’s a sumptuous Sirloin Steak Burger of course! Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home. We take the cheese underground for easier grill management and burgers so delicious from the inside OUT.
BACON CHEESEBURGER
1 lb (500 g)Lean Ground Beef Sirloin
1egg, lightly beaten
1clove garlic, minced
½ cup(s) (125 mL)shredded aged Cheddar cheese
¼ cup(s) (50 mL)diced bacon (uncooked)
¼ cup(s) (50 mL)EACH bread crumbs and minced onion
2 tbsp (30 mL)Worcestershire sauce
1 tsp (2 mL)minced fresh rosemary
  1. Combine beef, egg, garlic, cheese, bacon, bread crumbs, onion, Worcestershire sauce and rosemary in bowl.
  2. Divide meat into 6 portions. Form into 3/4 inch (2 cm) thick patties. Make thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for 1 hour or up to 1 day.
  3. Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160˚F (71˚C). Top with Melted Mushrooms and Onions (if desired).
  • Melted Mushrooms and Onions: Combine 1 sweet onion (such as Vidalia), sliced, 2 cups (500 mL) sliced mushrooms and 1 tbsp (15 mL) olive oil. Season with salt and pepper to taste; cook, stirring occasionally, in nonstick skillet over medium heat for 10 to 15 minutes until vegetables are golden and tender. Stir in 2 tbsp (30 mL) steak sauce; heat through.
  • GREEK GODDESS BURGER: Omit bacon, rosemary and Cheddar from meat mixture. Add in 1/2 cup (125 mL) crumbled feta cheese, 1/4 cup (50 mL) chopped softened sun-dried tomatoes and 1 tspe (5 mL) dried oregano.
  • MUFFLETTA BURGERS: Omit bacon, rosemary and Cheddar from meat mixture. Add in 1/2 cup (125 mL) shredded provolone cheese, 1/3 cup (75 mL) chopped pitted green olives and 1 tsp (5 mL) dried Italian seasoning. TASTY TOPPING: Pan fry 1 green pepper, slivered, in nonstick pan, with 1 tsp (5 mL) olive oil until just softened. Stir in 1/2 cup (125 mL) slivered thinly sliced summer sausage; warm through. Toss with 1/2 cup (125 mL) sliced iceberg lettuce and 1/4 cup (50 mL) Italian salad dressing.
  • BABY BLUES: Omit bacon rosemary and Cheddar from meat mixture. Add in 1/3 cup (75 mL) crumbled blue cheese and 4 tsp (20 mL) chopped fresh tarragon. Divide into 12 portions; shape into 3-inch (8 cm) patties, each 3/4 inch (2 cm) thick. Grill 4 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160˚F (71˚C).
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