Savory Beef Stroganoff Burgers
Juicy burgers topped with creamy mushroom sauce, perfect for a comforting low-carb meal.
Ingredients
For the Burger Patties
- 1 lb Ground beef (80 to 85 percent lean) For juicy patties.
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Avocado oil or butter For the skillet.
For the Sauce
- 8 oz Cremini or white mushrooms, sliced
- 1 cup Low sodium beef broth
- 1 tbsp Worcestershire sauce Just a splash.
- 1 cup Full-fat sour cream or Greek yogurt For a lighter option.
- 1 tbsp Dijon mustard For stroganoff tang.
- 2 tbsp Fresh parsley, chopped For garnish.
- 2 tbsp Cream cheese (optional) For extra creaminess.
Instructions
Preparation
- Mix the ground beef with salt, pepper, garlic powder, and onion powder. Form into patties about 3 to 4 ounces each and press a thumb dent in the middle.
- While shaping the patties, heat a large skillet over medium-high heat and add avocado oil or butter.
Cooking Patties
- Sear the patties in the skillet for 3 to 4 minutes per side until browned and cooked to your liking. Move to a plate to rest.
Making the Sauce
- Lower the heat to medium, add a touch more oil and mushrooms to the same skillet. Salt lightly and cook until mushrooms are golden.
- Deglaze with a splash of beef broth, scraping up the browned bits. Add Worcestershire sauce and Dijon, cooking for another minute.
- Turn the heat to low, stir in sour cream and any juices from the patties. For extra creaminess, melt in cream cheese. Taste and adjust seasoning.
- Return the patties to the skillet, spooning the sauce over the top. Let everything mingle for a couple of minutes.
- Finish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to maintain creaminess.