1 oz. dried mushrooms (porcini, shiitake, button or mix)
1.5 cups low-sodium chicken broth
3 TBLS. vegetable oil, didvided
1 cup finely chopped yellow onion
1 tsp. minced garlic
4 oz. fresh cremini mushrooms, trimmed & thinly sliced
1.5 TBLS. all-purpose flour
1/4 cup low fat sour cream
2 tsp. Dijon mustard
Kosher salt & black pepper
1 lb. 90% lean ground beef
Instructions
In a small saucepan over medium-high, combine
dried mushrooms with broth and bring to boil.
Cover, remove from heat and let stand for 15
minutes, or until mushrooms are soft.
Reserving the broth, strain the mixture through a
strainer lined with a wet paper towel.
Clean mushrooms if you see any dirt on edges..
then finely chop them and set aside.
While dried mushrooms are soaking, in a large
nonstick skillet over medium, heat 1 TBLS. of oil.
Add onion and cook, stirring occasionally until
onions are golden brown. (about 5 minutes).
Add garlic and cook stirring for 1 minute. Using
a slotted spoon transfer half of the onion mixture
to a medium bowl.
Add another TBLS. of oil and the fresh mushrooms
to the skillet and cook, stirring until mushrooms
give off all their liquid. Add flour and cook,
stirring for 1 minute.
Add reserved mushroom broth in a stream, whisking,
then bring to a boil and simmer for 2 minutes.
Whisk in sour cream and mustard, then season with
salt and pepper. Transfer the sauce to a saucepan
and keep warm.
Add the chopped reconstituted dried mushrooms to
the onions in the bowl along with a hefty pinch of
salt, ground pepper to taste, and ground beef.
Mix well and form into 4 burgers.
In the cleaned skillet, heat remaining TBLS. of
oil over medium. Season the burgers lightly with
salt and pepper and add to skillet.
Cook burgers for 3 to 5 minutes per side ( 3
minutes for rare, 5 minutes for medium well)
Serving
Suggestions
Transfer burgers to plates and spoon some sauce over each portion.
Originally Submitted
2/8/2014
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