Smothered Sirloin Burgers with Sautéed Mushrooms

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Serve with your favorite steamed vegetables.

Recipe tags: mushroom base, moderate difficulty, main, beef, skillet

Ingredients

Burgers

Quantity	Ingredient
1½ lbs	ground sirloin (may substitute with ground round)
2 Tbsp	finely chopped shallots
2 Tbsp	finely chopped cilantro
½ tsp	garlic powder
¼ tsp	ground black pepper
2 tsp	Better Than Bouillon^® Mushroom Base

Quantity	Ingredient
1½ Tbsp	olive oil
1 pkg	(16-ounce) button mushrooms, rinsed, trimmed and sliced

Quantity	Ingredient
2½ cup	water
1½ Tbsp	Better Than Bouillon^® Mushroom Base
⅓ cup	cold water
¼ cup	corn starch
¼ tsp	ground black pepper

Directions

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1

In a large bowl, gently combine sirloin, shallots, cilantro, garlic powder, black pepper and Mushroom Base. Form patties and place on a small, rimmed baking sheet lined with parchment paper; cover and refrigerate.
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2

In a large non-stick skillet, heat oil over medium-high heat; add mushrooms and sauté until mushrooms are soft, about 10-15 minutes; set aside.
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3

In a medium saucepan, bring 2 ½ cups water to a gentle boil. Add Mushroom Base and reduce heat on stove to medium.
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4

In another small bowl, whisk together ⅓ cup water and cornstarch until combined.
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5

Slowly add starch slurry into saucepan and whisk until gravy thickens, about 2 minutes. Add pepper and sautéed mushrooms and stir to combine; set aside.
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6

In the same large non-stick skillet with cooking spray, heat over medium-high heat and cook sirloin burgers; sear both sides. Reduce heat to medium, cook until desired temperature is reached. Heat mushroom gravy and serve over burgers.

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