Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Beef Stroganoff Burgers
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 41 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 86 mg
- Sodium
- 946 mg
These shroom burgers are both double-deckers and double mushroom — they have a whole roasted portobello mushroom (in addition to a burger patty) and a creamy mushroom stroganoff sauce.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 41 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 86 mg
- Sodium
- 946 mg
Ingredients
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Directions
- 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, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
- Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in 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 in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour 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 another 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.
