This recipe is for the Ultimate Stroganoff Burger and an an homage to the Training Table, one of my favorite burger joints in Salt Lake City, Utah. Growing up, I would find myself at this restaurant at least once a week. They had amazing burgers, but I liked the stroganoff burger the best. It was beefy, with a delectable mushroom and sour cream flavor. Unfortunately, this restaurant closed in 2016, and while I do not know all of their recipe secrets, the stroganoff burger had simple ingredients. This recipe is my version of that treasured favorite. I like my burger piled high with mushrooms, so I recommend 12 ounces of canned mushrooms for this recipe if you are like me.
Making the Ultimate Stroganoff Burger:
The Burger Patty:
The burger patty will make or break the burger experience. I like to use my grinder attachment to make the hamburger meat. You don’t have to do this. You can certainly purchase pre-made patties or 80/20 ground beef. However, if you are interested in a good quality, eye-rolling burger experience, read on. I will typically use a 50/50 combination of chuck steak and sirloin. If I am feeling particularly fancy, I might throw in a little ribeye steak or brisket meat. Some folks will add in a little lard or cold butter, but that isn’t necessary for these stroganoff burgers. Try this technique on our Garlic Pastrami Burgers and The Best Pellet Grill Burgers.
- Beef: 1 pound chuck steak, 1 pound sirloin, or 2 pounds total.
- Before you begin, make sure the meat, the bowl, and the grinding attachment are cold.
- Run the meat through once, and then a second time for a refined grind. Combine ground beef with Worcestershire sauce and form into four large burger patties. Season with salt and pepper right before placing them on a hot grill.
- Canned mushrooms: (not brined)
- Worcestershire sauce
- Salt and pepper
- Sour cream
- Thick sliced swiss cheese
- Brioche or sesame seed hamburger buns
Grilling the burgers:
- Prepare your grill for 375 degrees F.
- Place burgers on the grill and cook for 6-7 minutes per side.
- If you grind the meat yourself, cook to 150-155 degrees F. Cook store-bought ground beef to 160-165 degrees F.
- Add swiss cheese to the patties 2-3 minutes before they come off the grill.
- Heat the mushrooms on low heat while the patties are on the grill.
Assembling the Ultimate Stroganoff Burger:
Place these perfectly cooked hamburger patties onto toasted burger buns, top with two tablespoons of sour cream per burger, and a generous helping of mushrooms. Now take a big bite of the ultimate stroganoff burger and enjoy!
Store the ingredients separately in airtight containers in the refrigerator. The burger patties will last for 3-4 days in the fridge. Reheat in the microwave or conventional oven.
The Ultimate Stroganoff Burger
- 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!
Photos by: Sabrina Baksh/derrickriches.com and Bhofack2/Depositphotos
Looking for more great burgers? Try my list of the Best Hamburger Recipes.