 |
 |
 |
I know I’ve mentioned my catastrophic attempt at slow cooker stroganoff before. And no, I have not been even close to wanting to try again yet. BUT, since I do love beef stroganoff so much, I decided not to rule it out completely.
My friend Julia sent me this recipe for stroganoff burgers on one of our oh-so-productive days at work and I wanted to make it immediately. However, the one thing I really though it needed was some sauteed mushrooms. So of course, I had to!
I think the most important thing I learned from this recipe is that bagels should ALWAYS be used as buns. A M A Z I N G!
Ingredients:
1 lb. ground beef
2 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
Salt
Pepper
2 12 oz. cans cream of mushroom soup
2/3 cup sour cream
mushrooms
2 Tbsp. butter
1 Tbsp. garlic
4 bagels
Add ground beef, 1 Tbsp. of the Worcestershire, garlic and onion powder, salt and pepper to a large bowl and mix thoroughly.
Split the meat into 4 equal parts and flatten each section into a thin, round patty (try to make the center a bit thinner than the outside, because when it cooks and shrinks up, the center tends to be too thick).
Place patties in a non-stick skillet on medium-high heat – cook each side for 2 minutes, or until nicely browned (they will finish cooking in the sauce later).
While the patties are cooking, place 2 Tbsp. butter in another non-stick skillet and melt and add mushrooms.
Once mushrooms have become tender and brown, add chopped garlic.
After your burgers have browned on each side, add both cans of cream of mushrooms soup and the other 1 Tbsp. of Worcestershire and make sure burgers are well covered with the sauce, simmer on medium-low for 10 minutes.
Lightly toast your bagels while the sauce is cooking.
After the burgers are thoroughly cooked, remove them from the sauce (I shook them to take a lot of the sauce off) and placed them on the bagel.
Add the sour cream and mixed the sauce until it was well blended, then top the burgers with the sauce and a generous pile of mushrooms.
Grab at least 4 paper towels before you take your first bite because this is one of the messiest burgers you will EVER eat. I had sauce in my hair when I was done (don’t ask)… But yes, it was well worth it!
I would definitely recommend making your patties thinner than you even think they would need to be. I made mine thin and I thought they would be perfect, and they were STILL too thick and didn’t fit the bagel. You can obviously omit the mushrooms, as in the original recipe, but I think they were a great addition!
