Stroganoff Burgers
- Servings: 2
It’s all about those perfect egg noodle-y buns made out of No Yolks® noodles.
Share recipe:
Ingredients
| For the Buns: | |
| 4 oz | No Yolks® Extra Broad Noodles |
| 1 large | egg, beaten |
| 1/2 tsp | coarse salt |
| 1/4 tsp | garlic powder |
| 1 Tbsp | vegetable oil |
| For the Burger: | |
| 1/2 lb | ground beef |
| 1 Tbsp | Dijon mustard |
| 1 tsp | paprika |
| coarse salt, ground black pepper, to taste | |
| For the Topping: | |
| 3 Tbsps | butter |
| 1 | shallot, thinly sliced |
| 1 | garlic clove, minced |
| 8 oz | baby portabella mushrooms, thinly sliced |
| 2 Tbsps | flour |
| 2/3 cup | low sodium beef broth |
| 2 Tbsps | sour cream |
| 1 Tbsp | parsley, chopped |
Directions
For the Buns:
- In a large pot of salted boiling water, cook noodles according to package directions. Drain and let cool, then toss with beaten egg. If desired, substitute 2 egg whites instead of 1 large egg. Season with salt and garlic powder.
- In a large skillet over medium heat, heat oil. Press noodles into four wide mouth Mason jar lids and add to pan. Fry until golden, 3 minutes per side.
For the Burgers and Topping:
- In a large bowl, mix ground beef with Dijon and paprika and season with salt and pepper. Form mixture into two patties. Add burgers to skillet and cook 5 minutes per side.
- Meanwhile, in a medium skillet, heat butter over medium heat. Add shallot and sauté until translucent. Add mushrooms and cook until slightly softened. Add garlic and cook 1 minute more. Flour. Pour in beef broth and bring to a simmer, then remove from heat and stir in sour cream.
