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Beefy Mushroom Stroganoff Burger Bombs
Indulge in Beefy Mushroom Stroganoff Burger Bombs for a quick, flavor-packed dinner that combines juicy burgers with creamy stroganoff sauce.
Get ready to experience a fusion of flavors and textures that will redefine your idea of burger indulgence! These Beefy Mushroom Stroganoff Burger Bombs bring together the savory richness of a creamy stroganoff sauce with the juicy satisfaction of a perfectly cooked burger. Each bite is a comfort food explosion, with tender beef, buttery mushrooms, and a luscious creamy sauce enveloping a molten cheese center. It's a quick and easy dinner option that promises maximum flavor with minimal fuss.
What makes this recipe truly stand out is the seamless combination of two beloved comfort foods: stroganoff and burgers. Imagine biting into a juicy beef patty, only to discover a gooey cheese core and a topping of velvety stroganoff sauce. These burger bombs are perfect for those nights when you crave something hearty, rich, and utterly satisfying. The best part? They come together in just under 30 minutes, making them the ideal choice for a decadent weeknight dinner without the wait.
Recipe Overview
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
720 kcal
per serving
Cuisine
Mediterranean
Indulge in Beefy Mushroom Stroganoff Burger Bombs for a quick, flavor-packed dinner that combines juicy burgers with creamy stroganoff sauce.
Ingredients
- • Ground beef: 1 pound
- • Salt: 1 teaspoon
- • Black pepper: 1/2 teaspoon
- • Onion powder: 1/2 teaspoon
- • Garlic powder: 1/2 teaspoon
- • Worcestershire sauce: 1 tablespoon
- • Button mushrooms: 8 ounces, sliced
- • Unsalted butter: 2 tablespoons
- • All-purpose flour: 1 tablespoon
- • Beef broth: 1 cup
- • Sour cream: 1/2 cup
- • Sharp cheddar cheese cubes: 4 (1/2 inch each)
- • Brioche burger buns: 4
- • Fresh parsley: 2 tablespoons, chopped (for garnish)
- • Olive oil: 1 tablespoon
Instructions
- 1 Preheat your grill or grill pan over medium-high heat. This ensures even cooking and a delicious sear on the burger patties.
- 2 In a large bowl, combine the ground beef with salt, black pepper, onion powder, garlic powder, and Worcestershire sauce. Mix until just combined, being careful not to overwork the meat.
- 3 Divide the beef mixture into four equal portions. Flatten each portion and place a cube of cheddar cheese in the center. Fold the meat around the cheese, sealing it completely to form a patty.
- 4 In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté until golden brown, about 5 minutes. Add the flour and stir for 1 minute to cook off the raw taste.
- 5 Gradually whisk in the beef broth, allowing it to thicken. Remove from heat and stir in the sour cream until smooth. Season with additional salt and pepper to taste.
- 6 Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness and the cheese inside is melted.
- 7 Toast the brioche buns on the grill until golden and slightly crispy. Assemble the burgers by placing each patty on a bun, topping with a generous spoonful of the mushroom stroganoff sauce, and garnishing with fresh parsley.
- 8 Serve immediately with crispy fries or a fresh green salad for a complete meal.
Serving Suggestions
- • For a truly indulgent experience, pair these Beefy Mushroom Stroganoff Burger Bombs with a side of crispy garlic-parmesan fries. The salty crunch of the fries complements the rich, creamy burger perfectly. You might also consider a crisp green salad with a tangy vinaigrette to cut through the richness and add a refreshing contrast. For beverages, a chilled glass of robust red wine such as a Cabernet Sauvignon or a dark ale can elevate the flavors of this dish. If you're looking for non-alcoholic options, a homemade lemonade or iced tea with a splash of fresh lime will provide a refreshing balance.
Storage Tips
If you have any leftovers, store the burger patties and sauce separately in airtight containers in the refrigerator. They'll keep well for up to 3 days. To reheat, warm the patties in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Reheat the sauce gently on the stovetop over low heat, stirring occasionally. Avoid microwaving the sauce, as it may cause the sour cream to separate.
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