Beef Stroganoff Burger
All the flavors you love from beef stroganoff served up in a burger with egg noodles as the buns! Stroganoff flavors already lend themselves to a burger really well. That creamy mushroom sauce is pretty much already on burger menus across the country. Using the noodles as the buns gives this burger a whole new twist. It really tastes like stroganoff with every bite!
Inspiration for this recipe
The “using other things as buns for a burger” trend has been really fun, and ever since I saw the ramen burger I have been thinking of other applications for pasta as a burger bun. The beef stroganoff burger was a top choice because a burger with a mushroom and cream sauce just seemed so right to me. This burger came out amazing. My noodle buns were just slightly too thick though, so I have adjusted the recipe below to make them the proper size.
Make the noodle “buns”
Cook your noodles and add some egg to them. Whisk it all together well. Adding the egg while the noodles are still warm, but not hot, will help the buns congeal.
Put them into burger bun sized containers and press them in the fridge for a few hours. I used deli containers to help form them.
Form the burgers
Make the burger patty a little bigger than the buns because the burger will shrink as it cooks. Look how good these buns look! The beef stroganoff burger would also be great as a smash burger, but I made it as one big juicy thick burger instead.
Make the sauce
I caramelized the onions a bit more than I normally would for a stroganoff because I love caramelized onion on a burger so I thought it would help bridge the flavors of the beef stroganoff with the burgers.
After the onions are browned, add in the mushrooms. Then some cream, followed by a dollop of sour cream. I love when I get to say dollop.
Build the beef stroganoff burgers
Cook the buns 5 minutes on each side to brown. They will firm up even more as the egg cooks.
Bottom bun first, then the burger. The onion mushroom mixture goes on top of the burger
I attacked this beef stroganoff burger with the full force of a hungry man craving a delicious burger and I was overcome by it’s awesomeness. The bun actually held together the whole time!
I then went into a burger coma for the next several hours even though I had plenty of work to do.
Make these beef stroganoff burgers! They are easier to make than you think, and they are a real showstopper!
Twists on the beef stroganoff burger
I think you could do a really great veganized version of this. There are really great egg substitutes, burger substitutes, and sour cream substitutes out there!
You could also do this with any type of noodle you wanted. I suggest overcooking the noodle a little and adding plenty of egg to help it stick.
If you like burgers on weird buns, check out my fried dough burger, kimchi pancake burger, or cookies and milk burger!
Stroganoff Burger
Equipment
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles half a package
- 2 eggs
- 1 large onion
- 4 ounces mushrooms
- 1/4 cup cream
- 1/2 cup sour cream
Instructions
- Cook the egg noodles in boiling water until tender. Strain and allow to cool for 3 minutes. Whisk in the eggs. Pour into burger bun sized containers that are well greased. Makes 6 buns. (for 3 burgers) Weight down so that it is more tight and firm and easy to hold in the end. Allow to sit for an hour in the fridge.
- Slice the onion and cook in butter until browned all around. 20 minutes. Add the mushrooms and cook 5 minutes. Season with salt and pepper. Add the cream and stir to coat. Remove from heat. Add the sour cream and stir to combine.
- Form the burger patties to be the same size as the buns but slightly wider. Season with salt and pepper. Grill or cook the burgers to medium. Meanwhile also cook the pasta buns in a frying pan to brown on both sides and firm up.
- Build your burgers using the buns and the burger and top with the mushroom cream sauce.
Congrats! After all your hard work, the new site looks great.
Nice beard. Now give me your fruit cocktail.
This sounds right up my street. The noodle/pasta part reminds me of okonomiyaki. Love the new layout!
This may be the best burger idea I’ve ever seen.
brilliant recipe! but what are peoples opinions on rare meat in burgers. in the uk recipes always state that burgers should be cooked all the way through, as bacteria which lives on the outside of meat is minced up and mixed with the meat in the middle. obviously this doesnt apply to steak where the outside is cooked.
As a Biologist, I have no problem with it as long as I grind my own in machines I clean