Best beef stroganoff burger recipe
These stroganoff burgers are all about the sauce. Without it, they’d be a reasonably standard mushroom and onion burger. Which is usually delicious, but isn’t the additional special show stopper burger that you’re trying to find here.
- 5 portobello mushrooms (4 to 5 ounces each)
- 2 tablespoons plus 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small onion, diced
- 1 medium garlic clove, minced
- 1 teaspoon all-purpose flour
- 1/2 cup low-sodium beef broth
- 1/4 cup reduced-fat sour cream
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 pound ground beef (95 percent lean)
- Nonstick cooking spray
- 4 hamburger buns
- Lettuce leaves for topping
- Preheat the oven to 425 degrees F.
- Remove the stems from 4 of the mushrooms and set the stems aside.
- Put the 4 stemmed mushroom caps, gill-side-up, during a large baking dish, ensuring there's a minimum of 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil.
- Season with salt and pepper. Roast until a knife inserted within the center meets just a touch of resistance, 20 to 25 minutes. Remove and keep warm.
- Clean and roughly chop the reserved mushroom stems and therefore the remaining portobello. Heat the remaining 2 teaspoons oil during a medium nonstick skillet over medium heat.
- Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes.
- Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed.
Stir within the beef stock .
bring back a simmer and cook, stirring, until thick, about 5 minutes.
Remove from the warmth and stir within the soured cream , parsley, mustard and Worcestershire sauce . . Keep warm while you grill the burgers.
Shape the ground beef into four patties, each about 5-inches in diameter.
Sprinkle well with salt and pepper.
Heat a nonstick grill pan over medium heat.
When the pan is hot, spray it liberally with nonstick cooking spray.
Add the burgers and cook until nicely browned, about 2 minutes.
Flip the burgers and cook for an additional 1 1/2 minutes for medium-rare.
- Put the bottoms of the buns on serving plates.
- Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce.
- Cover with bun tops and serve.