Beef Stroganoff Burgers
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 4 hamburgers
Complexity: easily
Quantity: 4 hamburgers
Nutritional value per serving:
Calories 610, total fat 40 G., saturated fats 12 G., proteins 29 G., carbohydrates 34 G., fiber 4 G., cholesterol 86 mg, sodium 941 mg, sugar 8 G.
Calories 610, total fat 40 G., saturated fats 12 G., proteins 29 G., carbohydrates 34 G., fiber 4 G., cholesterol 86 mg, sodium 941 mg, sugar 8 G.
These double-patty burgers are packed with double the mushroom flavor: one beef patty is topped with a second "patty" made from a whole portobello mushroom cap, all topped with a thick, creamy sauce made from the remaining mushroom stems. Classic beef stroganoff, enhanced with portobello flavor, in this compact package is a burger lover's dream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 portobello mushrooms (110-140 g each)
- 2 tbsp + 2 tsp olive oil
- 1 small onion, diced
- 1 medium clove garlic, minced
- 1 teaspoon flour
- 0.5 cups lightly salted beef broth
- 1/4 cup low-fat sour cream
- 3 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 450 g ground beef, 5% fat
- 4 hamburger buns
- Lettuce leaves for assembly
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Recipes with similar ingredients: ground beef, portobello mushrooms, hamburger buns, leaf lettuce, Dijon mustard, Worcestershire sauce, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Trim the stems from 4 mushrooms and set them aside. Place 4 caps, stems removed, gill-side up in a large baking dish, leaving at least 1/2 inch (1 cm) between them. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Bake until a knife inserted into the center of the mushroom inserts easily, 20-25 minutes. Remove from the dish and keep warm.
- Wipe and roughly chop the mushroom stems and the remaining whole mushroom. Heat the remaining 2 teaspoons olive oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until softened and translucent, about 4 minutes. Add the sliced mushrooms, garlic, and pepper; cook until the mushrooms are tender, about 4 minutes.
- Sprinkle the flour over the onions and mushrooms and stir until all the flour is absorbed. Add the beef broth. Bring to a boil and simmer, stirring, until the sauce thickens, about 5 minutes. Remove from heat and stir in the sour cream, parsley, mustard, and Worcestershire sauce. Keep warm while you fry the patties.
- Form the ground beef into four 12-cm (5-inch) patties. Season generously with salt and pepper. Heat a nonstick grill pan over medium heat. Once hot, spray the pan generously with cooking spray. Add the patties and cook until golden brown, about 2 minutes. Flip the patties and cook for another 1.5 minutes, or until medium-rare.
- Place the bottom halves of the buns on serving plates. Top with a lettuce leaf and a fried mushroom, slices down, then add a patty and a spoonful of sour cream and mushroom sauce. Top with the tops of the buns and serve.
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