Fire up the grill, burger lovers! Nothing beats sinking your teeth into a perfectly grilled sirloin burger on a warm summer evening. Whether you’re craving classic comfort food or want to try something new with bold flavors, we’ve gathered 20 mouthwatering recipes that will transform your backyard barbecues. Get ready to discover your next favorite burger that will have everyone asking for seconds!
Classic Sirloin Burger with Cheddar and Caramelized Onions
Diving into burger perfection always reminds me of summer cookouts in my backyard, where the sizzle of beef on the grill brings everyone running. I’ve tweaked this classic over the years, and it’s become my go-to for satisfying those hearty cravings with minimal fuss.
Ingredients
- 1 lb ground sirloin (I like 80/20 fat ratio for juiciness)
- 1 large yellow onion, thinly sliced (sweet varieties work best here)
- 2 tbsp unsalted butter (my grandma swore by real butter for caramelizing)
- 4 slices sharp cheddar cheese (aged cheddar adds a nice tang)
- 4 brioche burger buns (toasted—it makes all the difference)
- 1 tbsp vegetable oil (for a smoke-free sear)
- Salt and black pepper (I’m generous with freshly cracked pepper)
Instructions
- Heat a large skillet over medium-low heat and add the butter.
- Once the butter melts, add the sliced onions and cook for 20–25 minutes, stirring occasionally, until they turn deep golden brown and sweet.
- While onions cook, divide the ground sirloin into 4 equal portions and gently shape into ¾-inch thick patties.
- Using your thumb, press a slight dimple into the center of each patty to prevent bulging during cooking.
- Season both sides of the patties liberally with salt and black pepper.
- Heat another skillet or grill to medium-high heat and add the vegetable oil.
- Place the patties in the skillet and cook for 4–5 minutes without moving them to develop a crust.
- Flip the patties and cook for another 3–4 minutes for medium doneness (internal temperature should reach 160°F).
- Top each patty with a slice of cheddar cheese during the last minute of cooking to melt.
- Meanwhile, lightly toast the brioche buns in a toaster or on the skillet for 1–2 minutes until golden.
- Assemble the burgers by placing each patty on a bun bottom, topping with caramelized onions, and covering with the bun top.
Letting that first bite sink in, you’ll notice the juicy sirloin pairs perfectly with the sharp cheddar and sweet onions, while the toasted brioche adds a buttery crunch. Leftover caramelized onions? Toss them into scrambled eggs the next morning for a savory twist.
Spicy Sriracha Sirloin Burger with Avocado
Haven’t you had those days where only a truly epic burger will do? I was craving something with serious kick last weekend after a particularly grueling workout, and this spicy sriracha sirloin creation was born. It’s become my go-to for satisfying that deep, savory hunger with just the right amount of heat.
Ingredients
– 1 lb ground sirloin (I like the 85/15 lean-to-fat ratio for optimal juiciness)
– 2 tbsp sriracha (don’t be shy—this is where the magic happens)
– 1 tsp garlic powder (fresh minced works too, but I always keep powder on hand for convenience)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground
– 1 ripe avocado (look for one that yields slightly to gentle pressure)
– 4 burger buns (brioche is my favorite for that buttery softness)
– 1 tbsp vegetable oil (for that perfect sear without burning)
Instructions
1. Place the ground sirloin in a large mixing bowl.
2. Add the sriracha, garlic powder, salt, and black pepper directly to the meat.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center of each to prevent bulging during cooking.
5. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
6. Place the patties in the hot pan and cook for 4-5 minutes until a deep brown crust forms on the bottom.
7. Flip the burgers and cook for another 4-5 minutes for medium doneness (160°F internal temperature).
8. While the burgers cook, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
9. Lightly mash the avocado with a fork, leaving some chunks for texture.
10. Toast the burger buns in a toaster or on the stovetop until golden brown, about 1-2 minutes.
11. Place each cooked burger on a toasted bun bottom.
12. Top each burger with a generous scoop of mashed avocado.
13. Cover with the bun tops and serve immediately.
Nothing beats that first bite where the spicy sriracha-kissed beef meets the cool, creamy avocado. The contrast between the crispy seared exterior and tender interior makes this burger truly special. I love serving these with sweet potato fries to balance the heat, or stacking them with extra crisp lettuce for added crunch.
Blue Cheese Stuffed Sirloin Burger
Finally, after years of experimenting with burger recipes, I’ve perfected what I call my “special occasion burger” – the one I make when I want to impress guests or treat myself after a long week. There’s something magical about cutting into a juicy burger and discovering that creamy blue cheese center that just melts into every bite. I first tried this combination at a tiny roadside diner in Wisconsin and have been obsessed with recreating it ever since.
Ingredients
– 1 ½ pounds 80/20 ground sirloin (the higher fat content keeps these burgers incredibly moist)
– 4 ounces crumbled blue cheese (I like the bold flavor of Maytag blue for this recipe)
– 1 large egg, brought to room temperature (this helps bind the meat better)
– 2 tablespoons Worcestershire sauce (my secret ingredient for that umami depth)
– 1 teaspoon garlic powder (fresh garlic can burn, so powder works better here)
– ½ teaspoon black pepper, freshly ground (I always grind mine right before using)
– 4 brioche burger buns (their slight sweetness balances the tangy blue cheese perfectly)
– 2 tablespoons vegetable oil (for that beautiful sear without smoking)
Instructions
1. In a large mixing bowl, combine the ground sirloin, room temperature egg, Worcestershire sauce, garlic powder, and black pepper using your hands until just incorporated – don’t overmix or your burgers will be tough.
2. Divide the meat mixture into 8 equal portions and flatten each into thin patties about ¼-inch thick.
3. Place 1 ounce of blue cheese crumbles in the center of 4 patties, leaving a ½-inch border around the edges.
4. Top each cheese-filled patty with another patty and carefully seal the edges by pinching them together firmly – this prevents cheese leakage during cooking.
5. Use your thumb to make a slight indentation in the center of each burger – this helps them cook evenly without doming in the middle.
6. Heat vegetable oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place burgers in the hot skillet and cook for 4-5 minutes until a dark brown crust forms on the bottom.
8. Flip burgers carefully using a spatula and cook for another 4-5 minutes for medium doneness (internal temperature should reach 160°F on an instant-read thermometer).
9. During the last minute of cooking, place the brioche buns cut-side down in the skillet to toast lightly.
10. Remove burgers from skillet and let rest on a plate for 3 minutes – this allows the juices to redistribute throughout the meat.
Heavenly doesn’t even begin to describe that moment when you bite into this burger and the warm, tangy blue cheese oozes out to mingle with the juicy sirloin. The contrast between the crispy seared exterior and the creamy molten center is pure burger bliss. I love serving these with crispy sweet potato fries and a cold craft beer – the hoppy bitterness cuts through the richness beautifully.
Garlic Butter Sirloin Burger on Brioche Bun
Just last weekend, I was craving something truly indulgent after a long week of work, and this garlic butter sirloin burger completely hit the spot—it’s the kind of meal that makes you forget all your troubles with that first juicy bite.
Ingredients
– 1 lb ground sirloin (I like 85/15 lean-to-fat ratio for maximum juiciness without too much grease)
– 2 tbsp salted butter, softened (I always keep mine at room temp for easy mixing)
– 3 cloves garlic, minced (fresh is best here—I smash them with the flat of my knife first to release more flavor)
– 1 tsp Worcestershire sauce (a little splash adds such a nice umami depth)
– ½ tsp black pepper, freshly ground (I use my pepper mill right over the bowl)
– ½ tsp kosher salt (I prefer this over table salt for better control)
– 2 brioche buns (their slight sweetness balances the savory burger perfectly)
– 2 slices provolone cheese (melts so beautifully and adds a mild creaminess)
– 1 tbsp olive oil (my go-to for lightly coating the pan)
Instructions
1. In a small bowl, combine the softened butter and minced garlic thoroughly to make the garlic butter.
2. In a medium mixing bowl, add the ground sirloin, Worcestershire sauce, black pepper, and kosher salt.
3. Gently mix the sirloin mixture with your hands just until combined—overmixing can make the burgers tough.
4. Divide the mixture into two equal portions and shape each into a ¾-inch thick patty, pressing a slight dimple in the center to prevent puffing during cooking.
5. Heat a skillet or grill pan over medium-high heat and add the olive oil, swirling to coat the surface.
6. Place the patties in the hot pan and cook for 4–5 minutes until a brown crust forms on the bottom.
7. Flip the patties and cook for another 3–4 minutes for medium doneness (internal temperature should reach 160°F on a meat thermometer).
8. During the last minute of cooking, place one slice of provolone cheese on each patty and cover the pan briefly to help it melt evenly.
9. While the patties rest, lightly toast the brioche buns in the same pan for about 1 minute until golden—this prevents them from getting soggy.
10. Spread half of the garlic butter mixture on the cut sides of each toasted bun.
11. Assemble the burgers by placing each patty on the bottom bun and topping with the other half. Every time I make these, I’m amazed by how the buttery, garlicky bun complements the juicy sirloin and melted provolone—it’s seriously restaurant-quality at home. Enjoy it with crispy sweet potato fries or a simple arugula salad to round out the meal.
BBQ Bacon Sirloin Burger with Crispy Onion Straws
My husband declared these the “best burgers he’s ever had” after his first bite last summer, and I’ve been perfecting the recipe ever since. There’s something magical about that smoky BBQ sauce mingling with crispy bacon and those crunchy onion straws that makes this feel like a backyard barbecue in burger form.
Ingredients
- 1 lb ground sirloin (I like the 85/15 blend for perfect juiciness)
- 4 brioche burger buns (their buttery richness can’t be beat)
- 8 slices thick-cut bacon (the kind that gets properly crispy)
- 1 large yellow onion, sliced into thin rings (I use my mandoline for uniform thinness)
- 1/2 cup all-purpose flour (I always keep mine in an airtight container)
- 1/2 cup buttermilk (the secret to extra crispy coating)
- 1/2 cup your favorite BBQ sauce (mine’s a smoky Kansas City style)
- 4 slices sharp cheddar cheese (aged about 6 months for maximum flavor)
- 2 tbsp vegetable oil for frying (has a high smoke point perfect for this)
- 1 tsp garlic powder (my go-to burger seasoning)
- 1 tsp smoked paprika (adds that campfire vibe)
- Salt and black pepper (I’m generous with both)
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Arrange bacon slices in a single layer on the prepared baking sheet.
- Bake bacon for 18-20 minutes until crispy, then transfer to paper towels.
- While bacon cooks, separate onion rings and place in a medium bowl.
- Pour buttermilk over onions, ensuring all rings are coated, and let sit 5 minutes.
- Place flour in a separate bowl and season with 1/2 tsp salt and 1/2 tsp black pepper.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
- Dredge buttermilk-soaked onion rings in seasoned flour, shaking off excess.
- Fry onion rings in batches for 2-3 minutes per side until golden brown and crispy.
- Transfer crispy onions to a paper towel-lined plate and sprinkle with salt.
- In a mixing bowl, combine ground sirloin with garlic powder, smoked paprika, and remaining salt and pepper.
- Gently form meat into 4 equal patties, being careful not to overwork the mixture.
- Heat a grill or cast-iron skillet to medium-high heat (about 375°F).
- Cook burgers for 4-5 minutes per side for medium doneness.
- During the last minute of cooking, place a cheese slice on each burger to melt.
- Brush burgers generously with BBQ sauce during the final 30 seconds of cooking.
- Lightly toast brioche buns on the grill or in the skillet for 1 minute until golden.
- Assemble burgers by placing cheeseburgers on bottom buns, topping with 2 bacon slices each.
- Pile crispy onion straws generously over the bacon.
- Add top buns and serve immediately.
Just imagine that first bite—the crunch of those onion straws gives way to smoky bacon and the juicy sirloin patty that’s perfectly complemented by the sweet BBQ glaze. I love serving these with extra onion straws on the side for dipping, and they’re absolutely fantastic with a cold craft beer or sweet tea on a sunny afternoon.
Jalapeño Popper Sirloin Burger
Recently, I found myself craving that perfect combination of spicy, cheesy, and meaty all in one bite—enter the Jalapeño Popper Sirloin Burger. It’s my go-to when I want to impress at summer barbecues without spending hours in the kitchen, and trust me, the flavors here are absolutely worth every minute.
Ingredients
- 1 lb ground sirloin (I like the lean yet juicy texture for burgers)
- 4 fresh jalapeños (I always wear gloves when slicing these—learned that the hard way!)
- 4 oz cream cheese, softened (room temp blends so much smoother)
- 1/2 cup shredded sharp cheddar cheese (extra sharp gives that tangy kick)
- 1/4 cup panko breadcrumbs (they keep the filling from oozing out)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil (extra virgin is my pantry staple)
- 4 burger buns, lightly toasted
- Salt and black pepper to taste
Instructions
- Preheat your grill or stovetop pan to medium-high heat, around 375°F.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes for less heat.
- In a medium bowl, combine the softened cream cheese, shredded cheddar, panko breadcrumbs, garlic powder, and smoked paprika until well mixed.
- Spoon the cream cheese mixture evenly into the jalapeño halves, packing it in firmly.
- Divide the ground sirloin into 4 equal portions and shape each into a thin patty, about 1/2-inch thick.
- Place one stuffed jalapeño half, filling-side down, onto the center of a patty.
- Top with another patty and press the edges firmly to seal, ensuring no filling escapes.
- Brush both sides of each stuffed burger with olive oil and season generously with salt and black pepper.
- Grill the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F for medium doneness.
- Toast the burger buns on the grill for 1-2 minutes until lightly golden.
- Remove the burgers from the heat and let them rest for 3 minutes to redistribute juices.
- Assemble by placing each burger on a toasted bun.
Absolutely nothing beats the creamy, spicy jalapeño filling bursting through that juicy sirloin patty. The slight crunch from the toasted bun adds the perfect texture contrast, making this burger a standout at any gathering. Try serving it with a cool cucumber salad to balance the heat—it’s a game-changer!
Mushroom Swiss Sirloin Burger
Every time I’m craving something hearty and satisfying, this Mushroom Swiss Sirloin Burger comes to mind—it’s the perfect balance of juicy beef, earthy mushrooms, and melty Swiss cheese that makes me feel like I’m at my favorite neighborhood pub. I actually started making these during football season last year when my friends kept coming over unannounced, and now it’s become my go-to crowd-pleaser. There’s something about that mushroom and Swiss combination that just feels both fancy and completely approachable at the same time.
Ingredients
– 1 lb ground sirloin (I like the 85/15 blend for optimal juiciness without being too greasy)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 8 oz sliced cremini mushrooms (I find they have more flavor than white mushrooms)
– 1 medium yellow onion, thinly sliced (sweet onions work beautifully here)
– 2 garlic cloves, minced (fresh only—I keep a garlic press handy)
– 4 slices Swiss cheese (the good melting kind, not the pre-packaged singles)
– 4 burger buns (I prefer brioche for that slight sweetness)
– Salt and black pepper (I use coarse sea salt for better texture)
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
2. Add sliced onions to the skillet and cook for 5 minutes, stirring occasionally until they begin to soften.
3. Add sliced mushrooms to the skillet and cook for 8 minutes until they release their liquid and become golden brown.
4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Season the mushroom mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then transfer to a bowl and set aside.
6. Divide 1 pound ground sirloin into 4 equal portions and gently form into patties, being careful not to overwork the meat.
7. Season both sides of each patty generously with salt and pepper.
8. Place patties in the same skillet over medium-high heat and cook for 4 minutes without moving them to develop a good crust.
9. Flip the patties and cook for another 3 minutes for medium doneness.
10. Place 1 slice Swiss cheese on each patty during the last minute of cooking to melt.
11. Toast burger buns in the skillet for 1 minute until lightly golden.
12. Assemble burgers by placing cooked patties on bottom buns, topping with mushroom mixture, and covering with top buns.
What really makes this burger special is how the juicy sirloin patty contrasts with the savory mushroom mixture and that perfectly melted Swiss cheese. I love serving these with crispy sweet potato fries and a cold craft beer—the combination is absolutely irresistible. Sometimes I’ll even make extra mushroom topping to spoon over the fries, because why not?
Teriyaki Pineapple Sirloin Burger
Sometimes you just need a burger that breaks all the rules, and this teriyaki pineapple sirloin creation is my go-to when I want something that feels both indulgent and surprisingly fresh. I first made these for a summer barbecue when I was tired of the same old cheeseburgers, and now my friends request them every time we grill out. There’s something magical about how the sweet pineapple and savory beef play together that keeps me coming back to this recipe.
Ingredients
– 1 lb ground sirloin (I like the 85/15 blend for optimal juiciness)
– 4 pineapple rings, about 1/2 inch thick (fresh is best, but canned works in a pinch)
– 1/4 cup teriyaki sauce (I prefer the thicker, glaze-style sauce that clings better)
– 4 brioche burger buns (their buttery richness complements the sweet-savory flavors perfectly)
– 2 tbsp vegetable oil (this high-smoke point oil won’t burn during searing)
– 1 tsp garlic powder (my secret weapon for adding depth without chopping)
– 1/2 tsp black pepper, freshly ground (I always grind mine right before using for maximum aroma)
Instructions
1. In a medium bowl, combine the ground sirloin, garlic powder, and black pepper, mixing gently with your hands until just combined—overmixing makes tough burgers.
2. Divide the meat mixture into 4 equal portions and form into patties about 3/4 inch thick, pressing a slight dimple in the center of each to prevent bulging during cooking.
3. Preheat your grill or skillet to medium-high heat (about 400°F) and brush with 1 tablespoon of vegetable oil.
4. Place the burger patties on the hot surface and cook for 4-5 minutes until a deep brown crust forms on the bottom.
5. Flip the burgers and immediately brush the cooked tops with half of the teriyaki sauce using a pastry brush for even coverage.
6. Cook for another 4-5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. While burgers cook, brush the pineapple rings with the remaining vegetable oil and grill them for 2-3 minutes per side until caramelized with visible grill marks.
8. During the last minute of cooking, brush the burgers with the remaining teriyaki sauce and place the brioche buns cut-side down on the grill to toast lightly.
9. Remove everything from heat and let the burgers rest for 3 minutes—this allows juices to redistribute throughout the meat.
10. Assemble by placing each burger on a toasted bun bottom, topping with a grilled pineapple ring, and finishing with the bun top.
The tender, juicy sirloin practically melts against the sweet, caramelized pineapple, while the teriyaki glaze creates this sticky-savory coating that makes every bite irresistible. Try serving these with sweet potato fries and an ice-cold lager to cut through the richness—it’s become my favorite summer meal that always disappears faster than I can make them.
Pepper Jack and Pico de Gallo Sirloin Burger
Remember that time I tried to impress my in-laws with fancy burgers and ended up with hockey pucks? That’s exactly why I perfected this Pepper Jack and Pico de Gallo Sirloin Burger—it’s foolproof, flavorful, and always gets rave reviews, even from my toughest critics.
Ingredients
– 1.5 lbs ground sirloin (I like the 85/15 mix for the perfect balance of lean and juicy)
– 4 slices pepper jack cheese (the melty kind with jalapeño bits is my favorite)
– 1 cup pico de gallo (I always make mine fresh, but store-bought works in a pinch)
– 4 brioche burger buns (toasted—they hold up better against the juicy burger)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 tsp kosher salt (I prefer larger flakes for better seasoning control)
– 1/2 tsp black pepper (freshly ground makes all the difference)
– 1 tbsp butter (salted, because everything’s better with butter)
Instructions
1. Divide the 1.5 lbs ground sirloin into 4 equal portions, about 6 ounces each.
2. Gently form each portion into a 1-inch thick patty, being careful not to overwork the meat.
3. Use your thumb to make a shallow indentation in the center of each patty—this prevents bulging during cooking.
4. Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place patties in the hot skillet, leaving space between them for even cooking.
7. Cook for 4 minutes without moving to develop a deep brown crust.
8. Flip burgers and immediately place 1 slice pepper jack cheese on each patty.
9. Continue cooking for another 4 minutes for medium doneness (135°F internal temperature).
10. While burgers cook, melt 1 tbsp butter in a separate pan over medium heat.
11. Toast the cut sides of 4 brioche buns in the butter until golden brown, about 2 minutes per side.
12. Remove burgers from skillet and let rest on a plate for 3 minutes to redistribute juices.
13. Place each cooked burger on a toasted bun bottom.
14. Top each burger with 1/4 cup pico de gallo.
15. Cover with bun tops and serve immediately.
Finally, that first bite reveals everything—the juicy sirloin pairs perfectly with the spicy, melty pepper jack, while the fresh pico de gallo cuts through the richness beautifully. I love serving these with sweet potato fries and an ice-cold Mexican lager for the ultimate backyard burger experience.
Smoky Chipotle Sirloin Burger with Guacamole
Yesterday I was craving something with serious smoky flavor and decided to create this burger that’s become my new backyard barbecue favorite. There’s something magical about how chipotle’s smokiness pairs with perfectly grilled sirloin that makes this burger unforgettable every single time.
Ingredients
– 1 lb ground sirloin (I always ask my butcher to grind it fresh for better texture)
– 2 chipotle peppers in adobo sauce, minced (don’t skip the adobo—it adds incredible depth)
– 1 tsp smoked paprika (this is my secret weapon for extra smokiness)
– 1 tsp garlic powder
– 1/2 tsp kosher salt (I prefer larger crystals for better seasoning distribution)
– 1/4 tsp black pepper, freshly ground
– 2 ripe avocados (they should yield slightly when gently pressed)
– 1/4 cup red onion, finely diced (I like the sharp bite against the rich avocado)
– 2 tbsp fresh cilantro, chopped
– 1 lime, juiced (about 2 tbsp)
– 4 burger buns, lightly toasted
– 4 slices pepper jack cheese (it melts beautifully and adds nice heat)
Instructions
1. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
2. In a medium bowl, gently combine ground sirloin, minced chipotle peppers, smoked paprika, garlic powder, kosher salt, and black pepper using your hands.
3. Divide the meat mixture into 4 equal portions and form into 3/4-inch thick patties, being careful not to overwork the meat.
4. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
5. Place patties on the preheated grill and cook for 4-5 minutes until you see grill marks and the edges begin to brown.
6. Flip the burgers and immediately place one slice of pepper jack cheese on each patty.
7. Continue cooking for another 4-5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
8. While burgers cook, mash avocados in a separate bowl with a fork until slightly chunky.
9. Stir in diced red onion, chopped cilantro, and fresh lime juice until well combined.
10. Lightly toast the burger buns on the grill for about 30 seconds until golden brown.
11. Remove burgers from grill and let rest for 3 minutes to allow juices to redistribute.
12. Assemble burgers by placing each patty on bottom buns, topping with generous spoonfuls of guacamole, and covering with top buns.
Nothing beats that first bite where the smoky chipotle heat meets the cool, creamy guacamole and the juicy sirloin just melts in your mouth. I love serving these with sweet potato fries for the perfect sweet-spicy combination, and the way the pepper jack cheese oozes out the sides makes every bite absolutely irresistible.
Greek-Style Sirloin Burger with Feta and Tzatziki
Venturing beyond the classic cheeseburger has become my latest kitchen obsession, especially after that unforgettable trip to a Greek festival last summer where I first tasted the magical combination of feta and tzatziki. Today I’m sharing my perfected sirloin burger version that brings those vibrant Mediterranean flavors right to your backyard grill—it’s become our family’s favorite burger night upgrade.
Ingredients
– 1 lb ground sirloin (I find the leaner cut holds up beautifully to the bold toppings)
– 1/2 cup crumbled feta cheese (I always buy block feta and crumble it myself for better texture)
– 1/4 cup finely chopped red onion (soaking them in ice water for 10 minutes takes away the sharp bite)
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 1 tsp dried oregano (rubbing it between your palms before adding releases the oils)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 burger buns (I prefer brioche for that slight sweetness)
– 1/2 cup tzatziki sauce (homemade if you have time, but a good store-bought works)
– 1 cup shredded lettuce
– 1/2 cup sliced cucumber
– 2 tbsp olive oil (extra virgin is my go-to for brushing)
Instructions
1. In a large bowl, combine ground sirloin, feta cheese, red onion, garlic, oregano, salt, and pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties.
4. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
5. Preheat your grill or grill pan to medium-high heat (about 400°F).
6. Brush both sides of each patty lightly with olive oil.
7. Place patties on the hot grill and cook for 4-5 minutes without moving them.
8. Flip the burgers when you see juices pooling on the surface.
9. Cook for another 4-5 minutes for medium doneness (160°F internal temperature).
10. During the last minute of cooking, lightly toast the burger buns on the grill.
11. Remove burgers from heat and let them rest for 3 minutes to redistribute juices.
12. Spread 2 tablespoons of tzatziki sauce on the bottom half of each bun.
13. Place a cooked burger patty on top of the tzatziki.
14. Top each burger with 1/4 cup shredded lettuce and 2 tablespoons sliced cucumber.
15. Cover with the top bun and serve immediately.
My favorite thing about these burgers is how the cool, creamy tzatziki contrasts with the warm, juicy patty and salty feta. They’re fantastic served with roasted lemon potatoes or even stuffed into pita pockets for a fun twist—the flavors only get better as they mingle, making any leftovers (if you’re lucky enough to have them) just as delicious the next day.
Buffalo Sirloin Burger with Blue Cheese Slaw
Kind of like that perfect game-winning touchdown, this burger hits all the right notes when you’re craving something bold and satisfying. I first made these during football season last year when my brother insisted we needed “real food” instead of just wings, and now they’re a regular in our rotation. There’s something magical about that spicy, tangy buffalo flavor mingling with rich beef and cool, creamy slaw.
Ingredients
– 1 lb ground sirloin (I like the 85/15 blend for optimal juiciness)
– 1/2 cup Frank’s RedHot sauce (this is non-negotiable for authentic buffalo flavor)
– 1/4 cup crumbled blue cheese (the good stuff with visible veins)
– 2 cups shredded cabbage mix (I grab the pre-shredded coleslaw blend to save time)
– 1/4 cup mayonnaise (Duke’s is my Southern grandma-approved choice)
– 2 tbsp unsalted butter (always unsalted so I control the seasoning)
– 4 brioche burger buns (they hold up beautifully against the saucy burger)
– 1 tbsp vegetable oil (my trusty high-smoke-point friend)
Instructions
1. In a medium bowl, combine shredded cabbage, mayonnaise, and blue cheese until evenly coated to make the slaw.
2. Cover the slaw bowl with plastic wrap and refrigerate for exactly 15 minutes to allow flavors to meld while you prepare the burgers.
3. Divide the ground sirloin into 4 equal portions and gently form into 3/4-inch thick patties, being careful not to overwork the meat.
4. Using your thumb, make a shallow indentation in the center of each patty to prevent doming during cooking.
5. Heat vegetable oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
6. Season both sides of patties generously with kosher salt and freshly ground black pepper.
7. Place patties in the hot skillet and cook undisturbed for 4 minutes until a deep brown crust forms.
8. Flip burgers and cook for another 3 minutes for medium doneness (135°F internal temperature).
9. While burgers cook, melt butter in a small saucepan over low heat and whisk in Frank’s RedHot sauce until fully combined.
10. Brush the hot buffalo sauce generously over both sides of each cooked burger during the last minute of cooking.
11. Toast brioche buns in the same skillet for 30 seconds until lightly golden.
12. Place each saucy burger on a toasted bun bottom and top with a generous scoop of the chilled blue cheese slaw.
Perfectly balancing heat and coolness, the crispy-edged burger gives way to juicy medium-rare sirloin while the slaw provides creamy contrast that tames the buffalo spice. I love serving these with extra napkins and crispy sweet potato fries for the ultimate game-day spread—the way the blue cheese crumbles melt slightly into the warm burger creates little pockets of tangy goodness in every bite.
Carolina-Style Sirloin Burger with Coleslaw
Crafting the perfect burger has become my weekend ritual, and this Carolina-style version with tangy coleslaw is what I make when friends come over—it always disappears faster than I can snap a photo!
Ingredients
– 1 lb ground sirloin (I grab 80/20 for juiciness)
– 1 tsp smoked paprika (my secret for that backyard BBQ vibe)
– 1/2 tsp garlic powder
– 1/4 cup mayonnaise (Duke’s is my Southern staple)
– 1 tbsp apple cider vinegar
– 1 tsp sugar
– 2 cups shredded cabbage (I buy pre-shredded to save time)
– 1/4 cup shredded carrot
– 4 burger buns (toasted—always toasted!)
– 2 tbsp vegetable oil (for that crisp sear)
Instructions
1. In a bowl, mix ground sirloin, smoked paprika, and garlic powder until just combined—overmixing makes burgers tough.
2. Divide the meat into 4 equal patties, each about 1/2-inch thick, and press a slight dimple in the center to prevent puffing.
3. Heat vegetable oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place patties in the skillet and cook for 4 minutes per side, or until internal temperature reaches 160°F for medium doneness.
5. While burgers cook, whisk mayonnaise, apple cider vinegar, and sugar in a separate bowl until smooth.
6. Add shredded cabbage and carrot to the dressing, tossing to coat evenly—let it sit for 5 minutes to soften slightly.
7. Toast burger buns in a dry skillet over medium heat for 1–2 minutes until golden brown.
8. Assemble burgers by placing a patty on each bun bottom, topping with a generous scoop of coleslaw, and finishing with the bun top. The slaw’s crunch against the juicy sirloin is pure magic—I love serving these with extra napkins and sweet potato fries on the side for a full Southern feast.
Loaded Sirloin Burger with Fried Egg and Bacon
Usually when I’m craving something truly indulgent after a long week, this loaded sirloin burger is my absolute go-to. There’s just something magical about that runny egg yolk mixing with the juicy beef and crispy bacon that feels like a warm hug in food form—it’s the burger I dream about making for friends during weekend cookouts.
Ingredients
- 1 lb ground sirloin (I find the 80/20 fat ratio gives the perfect juicy texture)
- 4 brioche burger buns (their slight sweetness balances the savory elements beautifully)
- 4 large eggs (I always use room temperature eggs—they cook more evenly)
- 8 slices thick-cut bacon (because regular bacon just doesn’t deliver that satisfying crunch)
- 4 slices sharp cheddar cheese (aged cheddar melts into such creamy perfection)
- 2 tbsp mayonnaise (Duke’s is my personal favorite for its tangy flavor)
- 1 tbsp unsalted butter (for that rich, golden-brown toast)
- 1 tsp Worcestershire sauce (my secret ingredient for umami depth)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper (I’m generous with the pepper for extra kick)
Instructions
- Place bacon slices in a cold skillet and cook over medium heat for 12-15 minutes, flipping occasionally until crispy and browned.
- Transfer bacon to paper towels to drain, reserving 1 tablespoon of bacon fat in the skillet.
- Combine ground sirloin, Worcestershire sauce, garlic powder, smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl, mixing gently with your hands until just combined.
- Divide meat mixture into 4 equal portions and form into 1-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
- Heat a grill or cast-iron skillet to medium-high (400°F) and cook patties for 4-5 minutes per side for medium doneness.
- Place cheese slices on patties during the last minute of cooking to melt.
- While burgers cook, spread butter on cut sides of brioche buns and toast in a separate skillet over medium heat for 2-3 minutes until golden brown.
- Heat reserved bacon fat in a clean skillet over medium heat and crack eggs into the pan, cooking for 3-4 minutes until whites are set but yolks remain runny.
- Spread mayonnaise on bottom bun halves and assemble burgers with patties, bacon, fried eggs, and top bun halves.
Breaking through that perfectly cooked egg yolk creates this incredible sauce that drips down through every layer. The combination of the juicy sirloin, crispy bacon, melted cheddar, and rich egg creates textures and flavors that absolutely sing together—I love serving these with extra napkins and sweet potato fries for the ultimate comfort meal.
Truffle Aioli Sirloin Burger with Arugula
Huddled in my kitchen during a rainy November afternoon, I found myself craving something truly decadent to brighten the gloomy day. That’s when inspiration struck for this luxurious burger that combines earthy truffle flavors with juicy sirloin – it’s become my go-to comfort meal when I need a little culinary indulgence. Trust me, once you try this combination, you’ll understand why it’s worth the extra effort for that restaurant-quality experience at home.
Ingredients
– 1 lb ground sirloin (I like the 85/15 ratio for perfect juiciness)
– 1/2 cup mayonnaise (Duke’s is my absolute favorite for its tang)
– 2 tsp truffle oil (the good stuff – it makes all the difference)
– 1 garlic clove, minced (fresh only, please!)
– 1 tbsp lemon juice (I always squeeze it fresh)
– 4 brioche burger buns (toasted – they hold up so much better)
– 2 cups arugula (the peppery bite is essential)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp salt (I prefer kosher for better distribution)
– 1/2 tsp black pepper (freshly ground, of course)
Instructions
1. Combine mayonnaise, truffle oil, minced garlic, and lemon juice in a small bowl, then refrigerate for 30 minutes to let flavors meld.
2. Divide ground sirloin into 4 equal portions and gently form into 1-inch thick patties, being careful not to overwork the meat.
3. Create a small indentation in the center of each patty with your thumb to prevent bulging during cooking.
4. Season both sides of patties evenly with salt and black pepper.
5. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
6. Place patties in the hot skillet and cook for 4 minutes without moving them to develop a good crust.
7. Flip burgers and cook for another 3-4 minutes for medium doneness (135°F internal temperature).
8. While burgers cook, toast brioche buns in a separate skillet or toaster until golden brown.
9. Remove burgers from skillet and let rest on a plate for 3 minutes to redistribute juices.
10. Spread 2 tablespoons of truffle aioli on the bottom half of each toasted bun.
11. Place rested burger patties on the aioli-covered buns.
12. Top each burger with 1/2 cup of fresh arugula.
13. Spread remaining aioli on the top bun halves and place them on the burgers.
Creating this burger feels like treating yourself to something truly special. The peppery arugula provides the perfect crisp contrast to the rich, juicy sirloin, while that luxurious truffle aioli ties everything together with its earthy elegance. Consider serving these with crispy sweet potato fries and a bold red wine for the ultimate cozy night in experience.
Hawaiian Sirloin Burger with Grilled Pineapple
My family’s summer cookouts just got a major upgrade when I first tried this tropical twist on the classic burger. There’s something magical about that sweet pineapple meeting savory sirloin that makes everyone ask for seconds before they’ve even finished their first burger!
Ingredients
– 1 lb ground sirloin (I always look for 85/15 lean-to-fat ratio for the perfect juicy texture)
– 4 pineapple rings, about ½ inch thick (fresh pineapple makes all the difference here)
– 4 burger buns (brioche buns are my favorite for that buttery richness)
– 2 tbsp soy sauce (I keep reduced-sodium soy sauce on hand for better flavor control)
– 1 tbsp brown sugar
– 1 tsp garlic powder
– ½ tsp black pepper, freshly ground
– 4 slices provolone cheese (it melts so beautifully over the patties)
– 2 tbsp olive oil (extra virgin is my kitchen workhorse)
– ¼ cup mayonnaise
– 4 lettuce leaves (iceberg gives that satisfying crunch)
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates with 1 tablespoon of olive oil using tongs and a paper towel.
2. In a medium bowl, gently mix the ground sirloin with soy sauce, brown sugar, garlic powder, and black pepper until just combined—overmixing makes tough burgers.
3. Divide the meat mixture into 4 equal portions and form into ¾-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Brush both sides of the pineapple rings with the remaining 1 tablespoon of olive oil to prevent sticking and enhance caramelization.
5. Place pineapple rings directly on the grill grates and cook for 3-4 minutes per side until you see distinct grill marks and the edges begin to caramelize.
6. Move pineapple to the cooler side of the grill, then place burger patties on the hot zone and cook for 5-6 minutes until the bottoms release easily from the grates.
7. Flip the burgers and immediately place one slice of provolone cheese on each patty, then continue cooking for another 4-5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
8. While burgers finish cooking, lightly toast the cut sides of the buns on the grill for about 1 minute until golden brown—watch closely as they burn quickly.
9. Spread 1 tablespoon of mayonnaise on the bottom bun of each assembled burger.
10. Place one lettuce leaf on top of the mayonnaise on each bottom bun.
11. Transfer the cooked burger patties with melted cheese directly onto the lettuce-lined buns.
12. Top each burger with one grilled pineapple ring.
13. Cap each burger with the top bun and serve immediately.
You’ll love how the juicy sirloin patty contrasts with the sweet, caramelized pineapple and the creamy provolone. Try serving these with sweet potato fries and a tropical slaw for the ultimate island-inspired meal that’ll transport your taste buds straight to paradise.
Pesto and Mozzarella Sirloin Burger
Every time I’m craving something that feels both indulgent and a little fancy, this pesto and mozzarella sirloin burger is my go-to. I first made it for a summer cookout when I wanted to impress my in-laws without spending all day in the kitchen—it was an instant hit and has been in my regular rotation ever since. There’s just something about that herby pesto and melty mozzarella that elevates a simple burger into something truly special.
Ingredients
– 1 lb ground sirloin (I like the 85/15 blend for optimal juiciness)
– 1/2 cup fresh basil pesto (homemade if you have time, but a good store-bought version works great too)
– 4 slices fresh mozzarella cheese (about 1/4-inch thick—the kind that comes in water gives the best melt)
– 4 brioche burger buns (their slight sweetness pairs perfectly with the savory pesto)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity finish)
– 1 tsp kosher salt (I always use Diamond Crystal—it dissolves more evenly)
– 1/2 tsp black pepper (freshly ground makes all the difference)
Instructions
1. Divide the ground sirloin into 4 equal portions, each about 4 ounces.
2. Gently form each portion into a patty about 3/4-inch thick, being careful not to overwork the meat.
3. Use your thumb to create a shallow dimple in the center of each patty—this prevents bulging during cooking.
4. Season both sides of each patty evenly with kosher salt and freshly ground black pepper.
5. Preheat a grill or cast-iron skillet to medium-high heat (about 400°F).
6. Brush the cooking surface lightly with 1 tablespoon of olive oil.
7. Place the patties on the hot surface and cook undisturbed for 4 minutes.
8. Flip the patties and cook for another 3 minutes.
9. Top each patty with a slice of fresh mozzarella during the final minute of cooking.
10. Cover the patties briefly with a lid or metal bowl to help the cheese melt evenly.
11. While the patties rest, lightly toast the brioche buns on the grill or in a toaster until golden brown.
12. Spread 2 tablespoons of fresh basil pesto on the bottom half of each toasted bun.
13. Place the cooked patties with melted mozzarella on top of the pesto-covered bun bottoms.
14. Add the top bun halves to complete the burgers.
Vividly juicy and bursting with fresh herbal notes from the pesto, these burgers have an incredible texture contrast between the crisp bun, tender patty, and gooey cheese. I love serving them with sweet potato fries and a simple arugula salad to cut through the richness—the leftovers (if there are any!) make fantastic next-day lunches when sliced and served over greens.
Balsamic Glazed Sirloin Burger with Goat Cheese
Cooking up a gourmet burger doesn’t have to mean spending hours in the kitchen—this balsamic glazed sirloin burger with goat cheese comes together faster than you can say “dinner’s ready!” I first made these for a last-minute backyard gathering when my usual burger recipe felt too plain, and now they’re my go-to when I want something fancy without the fuss. The sweet-tangy glaze paired with creamy goat cheese takes an ordinary burger to restaurant-quality levels right at home.
Ingredients
– 1 lb ground sirloin (I like the 85/15 blend for juiciness without being too greasy)
– 1/2 cup balsamic vinegar (go for a good-quality one—it makes all the difference in the glaze)
– 2 tbsp brown sugar (packed tight, just like my grandma taught me)
– 4 oz goat cheese, crumbled (room temp spreads easier, so I take it out 30 minutes before)
– 4 burger buns (toasted brioche buns are my favorite for this)
– 2 tbsp olive oil (extra virgin is my pantry staple)
– 1 tsp salt (I use coarse kosher salt for better control)
– 1/2 tsp black pepper (freshly ground, always)
Instructions
1. Combine the balsamic vinegar and brown sugar in a small saucepan over medium heat.
2. Bring the mixture to a simmer, stirring constantly with a whisk until the sugar dissolves completely.
3. Reduce heat to low and cook for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
4. Remove the glaze from heat and set aside to cool slightly—it will continue thickening as it sits.
5. Divide the ground sirloin into 4 equal portions, each about 1/4 lb.
6. Gently form each portion into a 3/4-inch thick patty, being careful not to overwork the meat.
7. Use your thumb to make a shallow indentation in the center of each patty to prevent bulging during cooking.
8. Season both sides of the patties evenly with the salt and black pepper.
9. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
10. Place the patties in the hot skillet and cook for 4-5 minutes until a deep brown crust forms on the bottom.
11. Flip the patties and cook for another 3-4 minutes for medium doneness.
12. Brush the top of each patty generously with the balsamic glaze during the last minute of cooking.
13. Toast the burger buns in the same skillet for 1-2 minutes until lightly golden.
14. Place each cooked patty on a toasted bun bottom.
15. Top each patty with 1 oz of crumbled goat cheese.
16. Drizzle additional balsamic glaze over the goat cheese.
17. Cover with the bun tops and serve immediately.
Every bite delivers that perfect contrast—the juicy, savory sirloin against the tangy-sweet glaze and creamy goat cheese just melts in your mouth. I love serving these with crispy sweet potato fries to balance the richness, and the leftover glaze makes an incredible drizzle for roasted vegetables the next day.
Southwest Sirloin Burger with Corn Salsa
Perfectly grilled burgers with a spicy kick and fresh corn salsa have become my go-to summer meal after discovering this combination at a backyard barbecue in Arizona. I love how the smoky char from the grill pairs with the bright, zesty salsa—it’s a flavor explosion that never fails to impress my family and friends.
Ingredients
- 1 lb ground sirloin (I find 85% lean gives the juiciest burgers)
- 1 tsp chili powder (my secret for that Southwest flair)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil (extra virgin is my kitchen staple)
- 1 cup fresh corn kernels (frozen works too, but fresh tastes brighter)
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tbsp lime juice (freshly squeezed makes all the difference)
- 4 burger buns (toasted buns are non-negotiable in my house)
Instructions
- Preheat your grill or skillet to medium-high heat (400°F if using a grill).
- Combine ground sirloin, chili powder, garlic powder, and cumin in a bowl, mixing gently with your hands to avoid overworking the meat.
- Divide the mixture into 4 equal portions and shape into 1-inch thick patties, pressing a slight dimple in the center to prevent bulging during cooking.
- Brush both sides of each patty with olive oil to prevent sticking and promote even browning.
- Grill patties for 4-5 minutes per side, flipping only once, until internal temperature reaches 160°F for medium doneness.
- While burgers cook, combine corn, red onion, cilantro, and lime juice in a bowl, stirring gently to coat everything evenly.
- Toast burger buns on the grill for 1-2 minutes until lightly golden and crisp around the edges.
- Remove burgers from heat and let rest for 3 minutes to allow juices to redistribute.
- Assemble burgers by placing patties on bottom buns and topping generously with corn salsa.
Every bite delivers a juicy, well-seasoned burger with a satisfying crunch from the fresh corn salsa. The slight smokiness from the grill melds beautifully with the zesty lime and cilantro—try serving these with sweet potato fries for a perfect meal that feels both hearty and refreshing.
French Onion Sirloin Burger with Gruyère
Diving into my recipe archives always brings back memories of that cozy fall evening when I first experimented with combining two classics. My husband declared this French Onion Sirloin Burger his new favorite after one bite, and honestly, I’ve been making it weekly ever since. There’s something magical about those caramelized onions melting into gruyère that turns a simple burger into pure comfort food.
Ingredients
– 1 ½ lbs ground sirloin (I find the leaner cut holds up better to the rich toppings)
– 2 large yellow onions, thinly sliced (sweet onions work beautifully here)
– 4 brioche burger buns (their buttery sweetness complements the savory flavors perfectly)
– 6 oz Gruyère cheese, sliced (don’t skimp—this is the star!)
– 3 tbsp unsalted butter (I always use European-style for richer flavor)
– 2 tbsp olive oil
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves (dried works in a pinch, but fresh makes all the difference)
– ½ cup beef broth
– Salt and black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
2. Add sliced onions and cook for 25 minutes, stirring every 5 minutes until deeply golden brown.
3. Pour in ½ cup beef broth and scrape up any browned bits from the pan bottom.
4. Stir in 1 teaspoon fresh thyme leaves and cook for 5 more minutes until liquid evaporates.
5. Transfer caramelized onions to a bowl and wipe the skillet clean.
6. In a mixing bowl, combine 1 ½ pounds ground sirloin with 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper.
7. Gently form the meat mixture into 4 equal patties, being careful not to overwork the meat.
8. Heat the cleaned skillet over medium-high heat and melt 3 tablespoons butter.
9. Cook burger patties for 4 minutes on the first side until a dark crust forms.
10. Flip burgers and immediately top each with sliced Gruyère cheese.
11. Cover the skillet and cook for 3 more minutes until cheese melts and burgers reach 160°F internal temperature.
12. While burgers cook, lightly toast 4 brioche buns in a toaster or oven.
13. Place cooked burgers on bottom buns and top generously with caramelized onions.
14. Cover with top buns and serve immediately.
My favorite part is that glorious moment when you bite in and get the crisp brioche, juicy sirloin, and that incredible French onion soup flavor all at once. The way the gruyère stretches when you pull the burger apart is pure food magic. Sometimes I’ll serve these with a simple arugula salad to cut through the richness, but honestly, they’re perfect just as they are.
Summary
Deliciously diverse, these 20 sirloin burger recipes offer something for every grill master. From classic cheeseburgers to gourmet creations, you’ll find endless inspiration for your next backyard barbecue. Fire up the grill and try your favorites! We’d love to hear which recipes you enjoyed most—leave a comment below and share this roundup on Pinterest to spread the burger love.
