Sirloin Burger with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle

Whew!  Talk about a mouthful.  I know I could have just put "Sirloin Burgers" but how boring is that?  I needed you all to know exactly what deliciousness was involved with this burger. 

I make burgers a lot.  I know.  This is number 16 in 14 months.  I need to let a couple of months go by with no burgers so the months can catch up.  Burgers are right up there with pizza as my favourite food, along with my love for sandwiches.  I guess I just like holding my food in my hands!

Burger number 16 is definitely a winner.  Kim from Stirring the Pot chose this burger as April's pick for the very casual cook-along her and I are doing from Rachael Ray's Look + Cook cookbook.  Being a burger freak, I was thrilled when Kim picked this recipe.

I made these burgers the other night and like most of Rachael's recipes, they did not disappoint.  The garlic-black pepper-parmesan sauce is just amazing, and along with the roasted tomatoes, balsamic reduction and basil, this is one tremendously delicious burger.  We LOVED it.  There were so many wonderful flavours going on and all complemented each other so well.  This would definitely be considered a "gourmet" burger and would be great to have for a bbq with friends.

Thanks Kim for another great pick and for letting me feed my burger addiction.  For Kim's version of this delicious burger, go here.

For the month of May, I've chosen the Creole Meat Loaves with Trinity Gravy and Buttermilk Sweet Potatoes, so look for that recipe in May.

Enjoy!

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle
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3 vine-ripened tomatoes, sliced about 1/4 inch thick
2 T extra-virgin olive oil, plus more for drizzling
salt and pepper, plus 1 tsp. coarse black pepper
2 lbs. coarse-ground sirloin*
3 T butter
2 garlic cloves, finely chopped or grated
2 T all-purpose flour
1 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese
Balsamic drizzle
(Reduce 1/2 cup balsamic vinegar with 3 T brown sugar over medium heat until thick and syrupy, a couple minutes)
7 to 8 red leaf or red romaine lettuce leaves
4 kaiser rolls, toasted
fresh basil leaves, thinly sliced (I left them whole)

*I used about 1 1/4 lbs. ground beef and made 4 burgers.

Preheat oven to 325F.  Place a cooling rack over a rimmed baking sheet.  Arrange the tomatoes on the rack, then drizzle with a touch of olive oil and season the tomato slices with salt and pepper.  Roast the tomatoes for 45 minutes, or until tender and caramelized.  Set aside.

When the tomatoes are about ready, place a large skillet over medium-high heat with the 2 tablespoons of olive oil.  While the pan is heating up, combine the sirloin with some salt and pepper.  Form the mixture into 4 patties.  Cook for 10 minutes for medium-rare, turning once.  Cook for 12 minutes for pink centers and 14 for well-done. 

While the patties are cooking, place a small pot over medium heat with the butter.  Add garlic to the melted butter and cook for about 1 minute.  Add the flour to the pan and cook for 1 minute more.  Season with salt and the coarse black pepper.  Whisk the milk into the butter-flour mixture and bring up to a bubble.  Simmer until the sauce has thickened, about 2 minutes.  Stir in the grated cheese.  Prepare the balsamic drizzle in a small pot.

To assemble, place some lettuce on each bun bottom and top with a burger patty.  Pour garlic-black pepper-Parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. 

Makes 4 servings.

Source:  Rachael Ray's Look + Cook