Vegetarians, shield your eyes.
Things are about to get delicious around here.
When I was young, I thought that A.1. was actually called “AL”, and to this day my family calls steak sauce “AL”. By young I mean I was like 14 years old and totally should have known better.
AL isn’t just for steak anymore, friends.
It’s now for burgers, and vegetables and bathing in and drinking with a straw…
Mr. T is under the impression that you ruin a good steak by dumping AL all over it. I on the other hand strongly believe that it takes steak to another level of deliciousness.
AL literally couldn’t ruin anything.
- 2 tablespoon canola oil, divided
- 1 medium yellow onion, sliced
- 2 cups white mushrooms, sliced
- Salt and pepper
- 1 lb. ground sirloin
- Montreal Steak Seasoning (or your favorite burger seasoning)
- 4 sliced pepper jack cheese
- 4 hamburger buns
- A.1. steak sauce
- Heat 1 tablespoon canola oil in a skillet over medium heat. Add the onion and cook until soft and translucent. Add the mushrooms and cook until the onions and mushrooms are brown and caramelized. Season with salt and pepper to taste, and remove from heat.
- Heat the last tablespoon of canola oil in a cast-iron skillet over medium-high heat. Form your ground sirloin into loosely packed 1-inch round balls. Season generously with Montreal Steak Seasoning all over. Add to the pan as is and cook for a minute or two, then place spatula on top and smash flat into a patty about 1/3" thick. Cook for about 2 minutes until a crust develops. Flip and continue to cook for 2-3 minutes more. Top with cheese and cook until meat is cooked through.
- Split hamburger buns, and lay face down onto skillet to toast for 1-2 minutes. Place the burgers on the toasted buns and top with onion and mushroom mixture and drizzle with A.1. steak sauce.