Stroganoff Burger

Stroganoff Burger

This “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 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.

If you guys have been to the site this week, you probably noticed some changes around here. I am really proud and excited about the new layout and I am going to talk about it more extensively next week.

Cook your noodles and add some egg to them.

Then put them into burger bun sized containers and press them for a few hours.

Meanwhile, Cook some onions to brown.

The burger should be the same size as the buns. Maybe even slightly wider because it will shrink on the grill.

Onions are browned, add in the mushrooms.

Then some cream, followed by a dollop of sour cream. I hate the word dollop but there isn’t anything better.

Cook the buns 5 minutes on each side to brown and firm up.

The onion mushroom mixture goes on top of the burger.

Oh yea… this thing is the real deal.

So good.

I attacked this burger with the full force of a hungry man craving a delicious burger and I was overcome by it’s awesomeness.

I then went into a burger coma for the next several hours even though I had plenty of work to do.

Make these burgers. They aren’t that hard to do and they are a real showstopper.

Stroganoff Burger

A burger inspired by stroganoff, with egg noodle buns and a mushroom cream sauce
Prep Time20 mins
Cook Time30 mins
resting1 hr
Servings: 3 burgers


  • 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


  • 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.


  1. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.