Sirloin Burgers au Poivre
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Appears in Cook's Country April/May 2014
This weeknight meal is a riff on the classic steak au poivre, using ground sirloin instead of an expensive steak.
WHY THIS RECIPE WORKS
This is a riff on the classic steak au poivre, using ground sirloin instead of an expensive steak. We start making the creamy pan sauce while the burgers are in the oven.