The Ultimate Stroganoff Burger
This was one of my favorite burgers growing up in Salt Lake City. Unfortunately, the restaurant that served them is now a distant memory. I don’t know all of their secrets, but I do know that this stroganoff burger contained simple ingredients. This recipe is my version of a treasured favorite. I like mine piled high with mushrooms, so I grab about three, 4 ounce cans or add 3 ounces of sliced mushrooms per burger.Photo by: zkruger/DepositphotosPrint Pin Rate
- 2 pounds ground beef
- 8-12 ounces sliced mushrooms not brined
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 1/2 cup sour cream
- 4 thick slices of swiss cheese or 8 regular
- 4 brioche or sesame topped hamburger buns toasted (optional)
- Preheat grill for medium-high heat (375 degrees F).
- In a large bowl, add ground beef and Worcestershire sauce. Gently combine and form into four equal-sized patties, with even thickness. Try to form them slightly larger than the buns you’ll be using. They will shrink during the cooking process. Season burger patties with salt and black pepper.
- Place burgers on the grill and cook for 6 minutes per side. I recommend cooking these well if you purchased the meat already ground. If you grind the meat yourself, aim for a medium grind and cook to between 140-155 degrees F. Cook store-bought ground beef to between 160-165 degrees F. If If flare-up occur, reduce heat or move burgers off to a cooler part of the grill.
- While burgers are cooking, open the cans of mushrooms and place them into a pot--mushroom water included. Bring to a simmer over high heat, then reduce heat to low for 5 minutes. Remove from heat, cover, and keep warm.
- During the last few minutes of cook time, place swiss cheese on the burger patties. Close the grill lid and let them go for a minute or two. Promptly remove patties from the grill and place them onto toasted burger buns, top with two tablespoons of sour cream per burger and a generous helping of mushrooms. Close it all up with the remaining half of the bun, take a big bite and be happy.
- *For you meat lovers, I highly recommend adding a few slices of perfectly cooked, thick-cut bacon for this burger. You can‘t go wrong with bacon!
Looking for more great burgers? Try my list of the Best Hamburger Recipes.