Sirloin Patties (a.k.a Hamburgers)

I’ve tried many different ways of prepping these for the grill, even creating my own hamburg mix but this is the best yet. It sprung out of an “Oh my God, we’ve got company coming – how should I prep these?” It’s simple, to the point, and almost no work. My kind of patties!

Sirloin patties (have the grocer/butcher prepare)
Worcestershire sauce
McCormick’s Montreal Steak Seasoning
A large cookie/baking sheet

Take patties out of package and lay each flat, in a single layer, on your cookie sheets(s).

Sprinkle about 1 – 1 1/2 tsp. of Worcestershire sauce on each; then sprinkle about a teaspoon of the steak seasoning on each. Gently press down with the back of a spatula. Turn each burger over, and repeat. Cover with plastic or foil and place in fridge to “meld” – take out about 30 minutes before grilling.

These taste extra good on onion rolls – Pepperidge Farm sells them.

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