Baby Blues Mini Beef Sirloin Burgers

With these yummy burgers, it’s what’s inside that counts – the bit of a bite from blue cheese paired with savoury sirloin and just a touch of tarragon. Yum!

RatingDifficultyBeginner

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Yields12 Servings

 1 lb (500 g) Lean Ground Beef Sirloin
 1 egg
 1 clove garlic, minced
 ⅓ cup (75 mL) crumbled blue cheese
 ¼ cup (50 mL) EACH bread crumbs and minced onion
 2 tbsp (30 mL) Worcestershire sauce
 4 tsp (20 mL) chopped fresh tarragon

1

Combine beef, egg, garlic, cheese, bread crumbs, onion, Worcestershire sauce and tarragon in bowl.

2

Divide meat into 12 portions. Form into 3-inch (8 cm) patties. Make a thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for up to 1 day.

3

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Ingredients

 1 lb (500 g) Lean Ground Beef Sirloin
 1 egg
 1 clove garlic, minced
 ⅓ cup (75 mL) crumbled blue cheese
 ¼ cup (50 mL) EACH bread crumbs and minced onion
 2 tbsp (30 mL) Worcestershire sauce
 4 tsp (20 mL) chopped fresh tarragon

Directions

1

Combine beef, egg, garlic, cheese, bread crumbs, onion, Worcestershire sauce and tarragon in bowl.

2

Divide meat into 12 portions. Form into 3-inch (8 cm) patties. Make a thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for up to 1 day.

3

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Baby Blues Mini Beef Sirloin Burgers
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