Sirloin Burger Recipe
Served on a French roll with red cabbage, pickles, and sautéed onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burger Patties
Sautéed Onions
Red Cabbage Slaw
Assembly & Extras
Method
Burger Patties
- 1
Mix and Form
In a large bowl combine ground sirloin, breadcrumbs, egg, Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined. Avoid overworking. Divide mixture into 4 equal portions and form each into a patty roughly the diameter of the French rolls (about 4–4.5 inches) and about 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to reduce puffing while cooking.
- 2
Cook
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and let it heat until shimmering. Add patties (work in batches if needed) and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust 2–3 minutes less for rare, 4–5 more for well done). If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt. Remove patties to a warm plate and tent with foil while you finish other components.
Sautéed Onions
- 3
Slice
Peel the yellow onion and slice it thinly into half-moons (about 1/8–1/4 inch thick).
- 4
Cook
Heat a medium skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add sliced onions, 1/2 tsp sugar, and 1/4 tsp kosher salt. Stir to coat and cook, stirring occasionally, until onions are softened and translucent, about 8–10 minutes. Increase heat to medium-high for 1–2 minutes to encourage browning if desired. If using, add 1/2 tablespoon balsamic vinegar in the last minute and stir to glaze the onions. Remove from heat and keep warm.
Red Cabbage Slaw
- 5
Prepare Cabbage
Thinly slice or shred red cabbage so you have about 2 cups loosely packed. If cabbage leaves are large, remove core and stack leaves before slicing for even strips.
- 6
Make Dressing & Toss
In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or salt as desired. Toss dressing with shredded cabbage until evenly coated. Let sit 5–10 minutes to soften slightly before assembling.
Assembly & Serving
- 7
Toast Rolls
Split the French rolls and butter cut sides with the 1 tablespoon unsalted butter. Place cut sides down in a skillet over medium heat or on a griddle and toast until golden brown, about 1–2 minutes. Remove from heat.
- 8
Assemble Burgers
On the bottom half of each toasted roll place a cooked sirloin patty, top with a generous spoonful of sautéed onions, add 3 pickle slices, and a heaping 1/2 cup red cabbage slaw (adjust to preference). Season with additional salt and pepper to taste if desired. Top with the roll crown and serve immediately.
- 9
Serve
Serve hot with extra pickles on the side and chips or fries if desired.