Ground Sirloin Special Recipe

Mix and form

In a large bowl, combine ground sirloin, minced onion, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep patties tender. Divide mixture into two equal portions and form into round patties about 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming while cooking.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil or butter and let it heat until shimmering. Add patties (do not overcrowd) and cook for about 4 minutes on the first side without moving, until a brown crust forms. Flip and cook another 3–4 minutes for medium doneness (adjust 1–2 minutes for rarer or well-done). If using a thermometer, target 155–160°F (68–71°C) for medium. Remove patties to a warm plate and tent loosely with foil; reserve pan juices for serving if desired.

Boil potatoes and garlic

Place peeled, cubed potatoes and the garlic cloves in a medium pot and cover with cold water by 1 inch. Add 3/4 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes and garlic well and return them to the hot pot to dry for 1 minute. Add butter and warm milk or cream. Mash with a potato masher until smooth but still a bit textured (or use a ricer for very smooth mash). Taste and adjust seasoning with additional salt and 1/4 teaspoon pepper if desired. Keep warm until ready to serve.

Rinse and combine

Rinse 1 cup rice under cold water until the rinse runs mostly clear to remove excess starch. Drain well. In a small saucepan, combine rinsed rice, 1 1/2 cups water, 1/4 teaspoon salt, and optional 1/2 teaspoon butter or oil.

Cook rice

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Plate one beef patty with a choice of garlic mashed potatoes or steamed rice. Spoon any reserved pan juices or 1 tablespoon melted butter over the patty and potatoes/rice. Garnish with chopped fresh parsley and a lemon wedge if you like. Serve immediately.