RECIPES: Recipe Details

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SAVORY SIRLOIN BURGERS WITH ROMA RELISH

BUILD A BETTER BURGER CONTEST. TO COME UP WITH A WINNING RECIPE.

Ingredients 

ROMA RELISH

1/2 CUP CHOPPED SEEDED ROMA TOMATO

1/3 CUP CHOPPED YELLOW BELL PEPPER

1/3 CUP CHOPPED RED ONION

2 TABLESPOONS CHOPPED FRESH CILANTRO

2 TABLESPOONS SUTTER HOME ZINFANDEL

1 TABLESPOON LIME JUICE

BURGER RECIPE

2 POUNDS GROUND SIRLOIN

1/2 CUP SOY SAUCE

2 TABLESPOONS CORN SYRUP

1 TABLESPOON LEMON JUICE

1/2 TEASPOON GROUND GINGER

1/4 TEASPOON GARLIC POWDER

1/2 CUP MAYONNAISE

2 TABLESPOONS THICKEN CHUNKY SALSA

6 ONION BUNS SPLIT

6 RED LETTUCE LEAVES

1 TABLESPOON VEGETABLE OIL FOR BRUSHING RACK

Instructions 

1. IN A GRILL WITH A COVER, PREPARE A MEDIUM

HOT FIRE FOR DIRECT HEAT COOKING.

2. IN A BOWL COMBINE ALL RELISH INGREDIENTS, SET ASIDE.

3. COMBINE SIRLOIN, SOY SAUCE, LEMON JUICE, GINGER AND GARLIC POWDER. LIGHTLY SHAPE INTO 6

PATTIES TO FIT BUNS.

4. BRUSH THE GRILL RACK WITH VEGETABLE OIL. PLACE THE PATTIES ON THE GRILL AND COOK UNTIL BROWNED ON THE BOTTOM ABOUT FOUR MINUTES. WITH A WIDE SPATULA TURN THE PATTIES AND COOK UNTIL DONE TO PREFERENCE. DURING THE LAST FEW MINUTES OF COOKING. PLACE THE BUNS CUT BESIDE DOWN ON THE OUTER EDGE OF THE GRILL UNTIL LIGHTLY TOASTED. COMBINE MAYONNAISE AND SALSA. SPREAD OVER CUT SIDE OF EACH BUN HALF. TOP EACH BUN BOTTOM WITH LETTUCE LEAF AND A BURGER PATTY. TOP WITH RELISH AND COVER WITH BUN TOPS. MAKES 6 SERVINGS.

Comments 

WE GO TO BOONESBORO STATE PARK AND PERFORM
OUR CLOG DANCING. WE ARRIVE EARLY AND HAVE A COOK OUT WITH OUR FRIENDS. THEY ALL LOVE THIS BURGER.