Beef Sirloin Burger with Horseradish Mayo, Coleslaw and Onion Jam

Beef Sirloin Burger with Horseradish Mayo, Coleslaw and Onion Jam

Print Recipe Pin Recipe

Ingredients

1 lb Lean Ground Beef Sirloin
1 egg
1/4 cup bread crumbs
3 Tbsp BBQ Sauce, try Neal Brothers Foods Classic BBQ Sauce
1/2 package Onion Soup Mix

Instructions

Combine all ingredients in a bowl. Divide into 4 portions. Form into 3/4 inch thick patties. Make a thumb-print depression in the centre of each patty to prevent rounding while grilling.
Grill over medium-high heat on preheated, oiled grill for 5 to 7 minutes per side. Test doneness with a digital instant-read thermometer inserted sideways into the centre of each patty to ensure they are cooked to 160ºF (71ºC).
To assemble: Place bottom bun on plate, slather with Horseradish Mayo, than some Slaw. Place Beef Sirloin patty and cover with Onion Jam. - see recipes to follow:

Notes

HORSERADISH MAYO:

1/2 cup light mayo

3 Tbsp horseradish (or more if you like)

1 Tbsp fresh parsley, finely chopped

Mix together in a small bowl, refrigerate until ready to dress burgers.

SLAW: (you can always use a store-bought version. The oil & vinegar kind).

2 small cabbage, shredded

1 carrot, shredded

1/2 cup oil

1/4 cup onion,finely chopped

2 Tbsp sugar

3-4 Tbsp apple cider vinegar

salt & pepper

Whisk together oil, sugar and vinegar. Add cabbage, onion and carrot. Season to taste. Let stand for 15 minutes or overnight in refrigerator.

ONION JAM:

2 Tbsp oil

2 large yellow onions, thinly sliced

2 red onions, thinly sliced

4 green onions, chopped

1/2 cup balsamic vinegar

1/4 cup packed brown sugar

Heat cooking oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 20-25 minutes or until browned. Add balsamic vinegar and sugar. Simmer over low heat for additional 10 minutes or until most of the liquid has evaporated. Remove from heat. Cover and chill in refrigerator for up to 1 week. Makes about 1-1/3 cups.