The secret to making an addictive Beef Stroganoff Burger is in the saucy condiment on the bun. Lucky for you, we’re showing you how to make it.
A little known fact about me is that I’m absolutely obsessed with burgers. I seriously considered starting a whole blog devoted to them, and I keep a running list of the best burgers in town. So trust me when I say these beef stroganoff burgers are no joke. They may look unassuming, but they’re jam-packed with flavor
What is a stroganoff burger?
These stroganoff burgers are all about the sauce. Without it, they’d be a pretty standard mushroom and onion burger. Which is always delicious, but isn’t the extra special show stopper burger that you’re looking for here.
The secret to these burgers is the sauce.
To turn these burgers into stroganoff burgers, you slather them with a homemade condiment made from sour cream, mayo, Worcestershire, garlic, mustard and paprika. It’s a little salty, a little tangy and bursting with savory umami flavor. In fact, you might want to make a double batch so you have extra to dip your fries or chips into. It’s that good.
What is the best meat to use for burgers?
Fat is flavor, and if you want a great burger, now isn’t the time to go super healthy with a lean ground beef. I like to use 85% sirloin beef. It’s the perfect balance of juicy and flavorful without being greasy. You also want to make sure you season your beef with salt and pepper before forming it into patties. This way, every single bite will be seasoned to perfection. Make sure you check out all our tips for making the best burgers over on our sister site Cook the Story.
Can I make stroganoff burgers with cheese?
The stroganoff sauce on these burgers has so much flavor you really don’t need cheese here – it will just get lost. If you can’t fathom a burger without cheese though, choose something mild that melts well. I’d go with white American.
What kind of roll should I use for a stroganoff burger?
Choices, choices! You might be tempted to use a soft Brioche roll, but these are hearty burgers and need a roll that will hold up to them. A kaiser roll works perfectly. Toasting the cut edges of the roll in a little butter will add even more flavor and texture to your burger.Print
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. paprika
- 1 clove garlic, minced
- 1 lb. 85% lean ground beef
- 1 Tbsp. oil
- 3 Tbsp. butter, divided
- 8 oz. cremini mushrooms, sliced
- 1 yellow onion, sliced
- 4 Kaiser rolls
- Several leaves of lettuce, for serving
- In a medium bowl, mix together the mayonnaise, sour cream, Worcestershire sauce, Dijon, paprika, and garlic. Season lightly with salt and pepper. Set aside.
- In a large bowl, season the beef with 1 teaspoon of salt and 1/4 teaspoon of pepper. Mix to combine but do not overmix.
- Divide the beef into 4 portions. Shape each into a tight ball, then flatten the ball into a disc. Pinch to make the burger slightly thinner in the center than it is around the edges. Set aside.
- Heat the oil and 1 tablespoon of the butter in a medium skillet over medium heat. Add the mushrooms and onions. Cook, stirring occasionally, until softened, 5-8 minutes. Season lightly with salt and pepper. Stir. Remove from heat but leave them in the skillet.
- Heat a large skillet over medium heat. Add the burgers and cook on the first side until deeply seared, 3-4 minutes. Flip and cook on the second side until cooked to an internal temperature of 160F, about 4-6 minutes more.
- Transfer the burgers to a plate to rest.
- Put the skillet of mushrooms back over low heat, just to heat through.
- Cut the Kaiser rolls in half. Return the large skillet to the stove and melt the remaining 2 tablespoons of butter over medium heat. Place the rolls in the pan cut-size down, and toast for about 1 minute. Remove the from pan.
- To assemble the burgers, slather the cut sides of each bun with the mayonnaise mixture. Arrange a piece of lettuce on the bottom buns and top with cooked burger patties. Pile high with mushroom and onions and cover with the top half of the burger bun.