Ground sirloin is a very lean version of ground beef. Due to its low fat content, ground sirloin is not suitable as an everyday substitution for ground beef in most recipes. The ideal use for ground sirloin is hamburgers, according to Good Housekeeping's Great American Classics Cookbook. Ground sirloin burgers are not a good option if you prefer well-done meat, because cooking a ground sirloin burger past medium leads to a dry patty.
Heat your grill or place a large skillet on your stove. Either way of cooking the ground sirloin requires the same cook time and preparation.
Place ground sirloin in a large bowl. The bowl must have enough room so you can mix the meat and seasonings without making a mess.
Add desired seasonings to the ground sirloin. Hamburger seasoning, seasoned salt and garlic powder are all options for seasoning your ground sirloin.
Divide the ground sirloin into four sections and roll the meat in your hands to make balls. Flatten the meat balls into patties.
Place the patties onto your grill or place one patty into the skillet. Add an additional patty if there is room in your skillet.
Cook the hamburger patty for six to seven minutes per side. Immediately remove the patty from the heat to reduce the risk of overcooking.
- Best Burgers; Louis Weber; 2006
- Family Cookbook; Try-Foods International; 2007