The Steak Burger

Tri Tip

1. Remove from fridge 30-45 minutes before cooking
2. Lightly oil tri tip, combine the salt, pepper and garlic and season tri tip
3. Heat grill to medium high, spray grill and cook, turning often (like every couple minutes) until a digital instant thermometer reads 130 for medium rare. Remove, cover lightly with foil and let rest 15 minutes before cutting against the grain to serve

Steakhouse Shallot Sauce

1. Melt the butter over medium-low heat, add the shallot and cook 5-7 minutes until soft, sweet, and just beginning to take on color - add the garlic and cook 30 seconds
2. Pour in half the beef broth, give it about a minute, then remove from the heat and let cool
3. Stir in the Dijon and Worcestershire, then remove from the heat and let cool completely
4. In a bowl, combine the mayonnaise, dijon, Worcestershire, vinegar, chives and the cooled shallots
5. Season with salt and plenty of black pepper, mix well
6. Refrigerate at least 30 minutes before serving

Burger

1. Hat a small non stick pan with some butter and oil, let it melt then add the mushooms, season with salt & pepper and cook, 3-4 minutes until softened and beginning to get some color, add remaining broth and cook another minute or 2 - set aside
2. Melt about 1/2 tablespoon of oil with 1/2 tablespoon of butter in a small pan
3. Season patty well with salt & pepper, and cook in a medium hot pan, until 130 degrees
4. Add cheese in last minute of cooking and let melt
5. Build: toasted bottom bun, shallot sauce, patty with cheese, thin slices of tri tip (lots), the mushrooms and finally the top bun with shallot sauce
6. Happy eating

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