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Sirloin Burgers on Bed of Lettuce

Source of Recipe

Rachael Ray


Recipe Introduction

with Grilled Shrimp and Horseradish Chili Sauce

List of Ingredients

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin - eyeball it
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and
black pepper
8 jumbo peeled, deveined shrimp, 6 to 8 count
Extra-virgin olive oil,for drizzling
1 tablespoon chopped parsley leaves
1 lemon, zested
2 cloves garlic, chopped
2 rounded tablespoons prepared horseradish
1 cup chili sauce
1/2 head iceberg lettuce, cored and quartered




Recipe

Preheat grill pan or outdoor grill to high. Combine beef, shallot,
thyme, Worcestershire, smoked paprika or cumin, and grill seasoning.
Combine and divide meat into 4 portions. Form large patties about 1 1/4
inches thick. Coat beef patties with a drizzle of extra-virgin olive
oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per
side for medium well to well doneness. Cut shrimp along deveining line
and "butterfly" them open a little. Be careful not to cut all the way
through the shrimp. Leave tails in tact. Place shrimp in a shallow dish.
Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or
salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn
shrimp to coat evenly in flavorings. Wedge lemon which you have zested
to pass later at the table with cooked shrimp. Grill shrimp alongside
meat patties for 2 to 3 minutes on each side, until heads curl towards
tails and shrimp are pink.
While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on
platter and combine horseradish with chili sauce in a small bowl. To
serve, place burgers on lettuce "buns" and dot with sauce.