These shroom burgers are both double-deckers and double mushroom — they have a whole roasted portobello mushroom (in addition to a burger patty) and a creamy mushroom stroganoff sauce.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 5 portobello mushrooms (4 to 5 ounces each)
- 2 tablespoons plus 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small onion, diced
- 1 medium garlic clove, minced
- 1 teaspoon all-purpose flour
- 1/2 cup low-sodium beef broth
- 1/4 cup reduced-fat sour cream
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 pound ground beef (95 percent lean)
- Nonstick cooking spray
- 4 hamburger buns
- Lettuce leaves for topping
Instructions
- Preheat the oven to 425 degrees F. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
- Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
- Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers.
- Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare.
- Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce. Cover with bun tops and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 610 |
| Total Fat | 40 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 86 mg |
| Sodium | 941 mg |
Reviews
This was amazing! The sauce is to die for and so were the mushrooms! I will definitely make this again!
Delicious. I added more sour cream and a little low-fat milk for a creamier flavor. It was even better the second day. I will make this again with turkey burgers! Thanks for sharing
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The sauce was delicious. I omitted the bun and served it with sauteed baby spinach. I ran out of sour cream and used fat free Greek yogurt instead. It worked just fine. I will make this again.