you're making mealtime meaningful.
If you love burger night then this one’s for you. These beef stroganoff burgers take a classic burger and add toppings of roasted portobello mushrooms and a creamy stroganoff sauce for an irresistible flavor combination.
All these extra fixins take a regular burger and elevate it into a special meal. Served with some fries or even a baked potato and you’ve got a burger night to remember!
To start making this recipe you need to roast some mushrooms in the oven until they become tender, but not too soft. These roasted mushrooms function in the burger almost like a second patty, adding more flavor and more protein to each burger.
I found that it was easiest to add the mushroom caps first, then the stroganoff, then the burgers. Trying it in a different order caused a structural collapse!
The stroganoff part of the meal is a creamy affair made with rich sour cream and some fresh parsley. It replaces cheese or other sauces on the burgers and brings it into the realm of gourmet, but without much more work than making plain burgers.
I also added some lettuce to my burgers because it adds that little bit of freshness that’s so tasty in a burger.
These have an extravagant flavor that makes them extra savory and delicious. When you want to make burger night into a special meal these beef stroganoff burgers hit the spot every time.
Beef Stroganoff Burgers
Yield(s): Makes 4 burgers
20m prep time
35m cook time
480 calories
you're making mealtime meaningful.
Ingredients
- 6 portobello mushrooms
- 2 tablespoons plus 2 teaspoons olive oil, divided
- salt and freshly ground black pepper
- 1 small onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon thyme leaves
- 1 teaspoon all-purpose flour
- 1/2 cup beef broth
- 1/4 cup sour cream
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 lb ground beef
- 4 hamburger buns
- Lettuce leaves for topping
Preparation
- Preheat oven to 425˚F. Place 4 mushrooms upside down on baking sheet. Coat with 2 tablespoons olive oil. Bake for 20 minutes on until browned and reduced in size then turn off oven. Keep mushrooms in oven to finish baking and keep warm.
- Cook for 1- 2 minutes. Remove from heat and stir in sour cream, parsley, mustard, and Worcestershire sauce.
- Add salt and pepper to beef. Form beef into 4 patties and cook in clean skillet for 7-10 minutes or until cooked to desired doneness.
- Place burger on bun and then top with one baked portobello cap. Top with stroganoff mixture and serve with lettuce on top.
Recipe adapted from Food Network.