Since it was kind of heafty for me (it was a little over a quarter pound), I decided to skip the bun and top it with salsa instead. I altered a recipe that I found on the food network website from Sara Moulton for Turkey Burgers with Tomato-Corn Salsa. The salsa was pretty good. My sirloin burger was too!
By the way I served it with the Baked Sweet Potato Fries that I posted a while back.
Sirloin Burgers with Tomato Corn Salsa
12 cherry tomatoes, finely chopped (I used 1 large organic field tomatoes)
1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels (I used fresh)
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves (I used my own grown Italian parsley)
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper
4 - 1/4 pound 93% lean sirloin burgers
1 teaspoon grill seasoning
Dash of kosher salt
Freshly ground black pepper
To make the burgers: Preheat the oven broiler. Season the burgers with the the grill seasoning and salt and pepper. Spray a foil lined baking sheet with the cooking spray and place the burgers on it. Cook for about 3 minutes per side for medium well or to your liking.
Top with salsa and serve immediately.