Barbecue Sirloin Hamburger recipe
In my opinion Sirloin has the most flavor of any other cut of beef and when it's freshly ground, like in this recipe, it releases all of that flavor making this one very tasty barbecued hamburger.
The ground sirloin is very lean and so it's blended with ground pork to ensure the burger stays nice and juicy even after it comes off the grill.
Many times top sirloin will go on sale in the grocery stores so that's the time to buy a few steaks on sale and grind the meat yourself.
As soon as you flip the hamburger on the grill you'll top it with fried pancetta bacon, balsamic mushrooms and Swiss cheese, just like the picture above.
It's just enough time to finish cooking the hamburger and melt the cheese.
You'll love the rich smokey flavors of this recipe and keep lots of napkins handy as these burgers are very juicy.
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Serves: 4 - 8 (makes 8 burgers)
Prep Time: 30 minutes
Cook Time: 12 minutes
Direct Heat: 500F - 525F
What you'll need:
- 1 1/2 lbs fresh ground top sirloin (or grind your own)
- 1/2 lb fresh ground pork
- 1 tablespoon fresh ground black pepper
- 1 tablespoon garlic powder
- 8 slices Spanish style pancetta bacon
- 8 slices Swiss cheese (or emmental)
- 1/2 lb balsamic fried mushrooms
- 8 buns and topping sauces of your choice
Step 1:
Wet your hands with cold water.
Try to keep your hands wet during the preparation of this recipe as the meat is less likely to stick to your hands.
In a large bowl or pan add the ground sirloin and ground pork.
Step 2:
Add 1 tablespoon fresh ground black pepper.
Add 1 tablespoon garlic powder.
That's an egg in the picture. Don't do it!!!
With wet hands gently combine all ingredients until thoroughly mixed.
Pre-heat the barbecue to 500F - 525F.
Step 3:
Lightly form mixture into 8 round balls.
This hamburger recipe requires each ball to contain approximately 1/2 to 3/4 cup of meat mixture.
Tip: Do not overwork or pack these balls too tightly as this will result in a tough to chew hamburger.
With wet hands carefully form each ball into a flat round hamburger patty approximately 3/4 inch thick
Make each patty wider than the buns you'll be using as these burgers will shrink in diameter.
Tip: While hamburgers shrink in diameter they have a tendency to puff up or inflate in the center while on the barbecue. This makes it tough to keep the toppings on when they're cooked.
With your thumb or small spoon make an indent in the center of the patty. When they puff up during cooking they'll just return to a normal size.
Step 4:
Place the hamburgers on the pre-heated barbecue over direct heat and close the lid.
After 5 minutes lift the barbecue lid.
Try slipping a spatula under a hamburger to see if it's ready to flip.
If it lifts easily it's ready, have a peek underneath and if there's nice grill marks go ahead and flip each burger.
If it doesn't lift easily with the spatula then close the lid and try again in another minute.
Step 5:
After flipping each hamburger the first time place a slice of fried pancetta bacon on each burger.
Then mound some of the balsamic fried mushrooms on top of the bacon.
Place a slice of Swiss cheese on top of each hamburger.
Close the lid and wait another 4 minutes.
Lift the lid and with an instant read thermometer check the internal temperature at the very center of each burger.
For this recipe the hamburger will be ready to remove if its internal temperature is at least 155F for medium.
Burgers will continue to rise slightly in temperature as they rest off the barbecue.
Remove the burgers from the grill and cover with aluminum foil (don't let the foil stick to the cheese!) for at least 5 minutes before serving.
Enjoy!
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