Attention, America: The 'Stroganoff' Burger Has Arrived

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Dan Whalen of The Food in My Beard ditches the bread for this crazy (and crazy delicious-looking) stroganoff burger.

Photo: The Food in My Beard

Stroganoff Burger
Makes 3 burgers

This “using other things as buns for a burger” trend has been really fun: Ever since I saw the ramen burger, I have been thinking of other applications for pasta-as-burger-bun. The stroganoff burger felt like an excellent choice, because a burger topped with stroganoff’s signature mushroom and cream sauce just seemed so right to me. And let me say: This thing is the real deal, although it may induce a burger coma.

Editor’s Note: To get the shapely patties Whalen made here, you’ll need 8 round plastic takeout containers, the bottoms of which are roughly 3 1/2 inches in diameter. Alternatively, use 6 ramekins and 6 heavy cans that can fit in them snugly.

8 oz. egg noodles
2 eggs, whisked
Nonstick cooking spray
1 large white onion, diced 
1 1/2 Tbsp. butter, divided
4 oz. cremini mushrooms, sliced
1/4 cup heavycream
1/2 cup sour cream
1 lb. ground beef
Salt and pepper to taste

Cook egg noodles in boiling water until tender. Drain and allow to cool for 3 minutes. Add to medium-sized bowl and stir in eggs. Set aside.

If using plastic containers, grease 6 with cooking spray and divide pasta mixture evenly among them. Of these containers, grease the bottoms of 4. (Reserve 2 empty containers.)

Next, make 2 stacks of 3 containers apiece, beginning with containers with ungreased bottoms. When finished, grease bottoms of remaining 2 containers and place one atop each stack. Using hands, apply light pressure to top and bottom of each stack until air inside is displaced and pasta “buns” are compact. Allow to sit for an hour in refrigerator. (If using ramekins: Grease each, cover with plastic wrap, and weigh down using a can.)

Meanwhile, place medium-sized skillet over medium-high heat and add 1/2 Tbsp. butter. When butter is melted, add onion, stirring occasionally, for about 20 minutes or until golden-brown. Add mushrooms and continue to cook until mushrooms are slightly soft, about 5 minutes. Add heavy cream and stir to coat. Remove from heat. Place mixture in medium-sized bowl. Add sour cream and stir to combine. (Reserve empty skillet for future use.)

Add burger meat to medium-sized bowl. Season with salt and pepper. Using hands, form 3 equal-sized patties. Make small indentations in top of each with thumb. Set aside.

Reheat skillet over medium-high heat. Melt 1/2 Tbsp. butter. Cook buns until golden-brown, about 5 minutes per side. Remove from skillet, and set aside.

In the same skillet, melt 1/2 Tbsp. butter. Add patties. Cook for 6 minutes per side (for a burger cooked to medium).

Assemble burgers: Place one “bun” on plate. Top with burger patty, then mushroom mixture. Top with other bun. Serve. 

More amazing burgers to revel in:

An unctuous, umami-packed burger

The bacon burger like you’ve never seen it before

A black bean edamame burger for when you’re beef-ed out

What’s your favorite burger? Tell us below!