The Best Stroganoff Burgers

By James Kimble September 28, 2024 4 mins read 132 Views

Get ready for the best stroganoff burgers you’ve ever had! These delicious morsels are topped with mushrooms, melted Swiss cheese, and a tangy dollop of sour cream. They’re easy enough to whip up for quick weeknight meals or weekend cookouts.

Our stroganoff burger pays homage to our favorite burger joint, the Training Table, in Salt Lake City, Utah. They have amazing offerings, and the stroganoff burger is one of them. It’s beefy, with a delectable mushroom and sour cream topping. While we don’t know all of their recipe secrets, our version calls for simple, easy to find ingredients. For this recipe, you can use store bought ground beef, but we recommend making you own if you can!

How to make your own ground beef

The burger patty can make or break the burger experience. We like to use a grinder attachment to make our hamburger meat, but it is not a required step. You can certainly use pre-made patties or 80/20 ground beef formed into patties. However, read on if you’re seeking a top-quality, drool-worthy burger experience.

For best results, use a 50/50 combination of chuck steak and sirloin. If we’re feeling fancy, we might throw in a ribeye steak or brisket. Some folks will add a little beef tallow or cold butter, but that is an optional step for these stroganoff burgers. Try this ground meat technique on Garlic Pastrami Burgers and The Best Pellet Grill Burgers.

making-hamburger-meat — First pass on meat grinder

Beef: 1 pound chuck steak, 1 pound sirloin, or 2 pounds total.
Before you begin, make sure the meat, the bowl, and the grinding attachment are cold.
Run the meat through the grinder once, and then a second time for a more refined texture.
Combine the ground beef with Worcestershire sauce and form into four equal-sized burger patties.
Season with salt and pepper right before grilling.

Ingredients

12 ounces canned mushrooms (not brined) or 1 pound fresh mushrooms, sliced and sautéed in butter.
Worcestershire sauce
Salt and pepper
Sour cream
Thick sliced swiss cheese
Brioche or sesame seed hamburger buns

Grilling the burgers

Prepare your grill for 375 degrees F.
Place burgers on the grill and cook for 6-7 minutes per side.
If you grind the meat yourself, cook it to an internal temperature of 150-155 degrees F. Cook store-bought ground beef to 160-165 degrees F.
Add swiss cheese to the patties 2-3 minutes before they come off the grill.
Heat the mushrooms on low heat while the patties are on the grill.

Assembling Stroganoff Burgers

Place these perfectly cooked hamburger patties onto toasted burger buns, top with two tablespoons of sour cream per burger, and a generous helping of mushrooms. Now take a big bite of the ultimate stroganoff burger and enjoy!

Storing Leftovers

Store the ingredients separately in airtight containers in the refrigerator. The burger patties will last for 3-4 days in the fridge. Reheat in the microwave or conventional oven.

The Best Burger Recipes

The Best Stroganoff Burgers

These burgers are perfect for any occasion, whether a summer cookout or family dinner. So, heat your grill and savor every bite.

Course Main Course, Main Dish

Cuisine American

Keyword grilled burgers, hamburger recipe, stroganoff burgers

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 833kcal

Ingredients

2 pounds ground beef
12 ounces sliced mushrooms canned, or 1 pound fresh mushrooms, sliced and sautéed in butter.
1 tablespoon Worcestershire sauce
salt and pepper to taste
1/2 cup sour cream
4 thick slices of swiss cheese or 8 regular
4 brioche or sesame topped hamburger buns toasted (optional)

Instructions

Preheat grill for medium-high heat (375 degrees F).
In a large bowl, add ground beef and Worcestershire sauce. Gently combine and form into four equal-sized patties, with even thickness. Try to form them slightly larger than the buns you’ll be using. They will shrink during the cooking process. Season burger patties with salt and black pepper.
Place burgers on the grill and cook for 6 minutes per side. I recommend cooking these well if you purchased the meat already ground. If you grind the meat yourself, aim for a medium grind and cook to between 140-155 degrees F. Cook store-bought ground beef to between 160-165 degrees F. If
If flare-up occur, reduce heat or move burgers off to a cooler part of the grill.
While burgers are cooking, open the cans of mushrooms and place them into a pot–mushroom water included. Bring to a simmer over high heat, then reduce heat to low for 5 minutes. Remove from heat, cover, and keep warm.
During the last few minutes of cook time, place swiss cheese on the burger patties. Close the grill lid and let them go for a minute or two. Promptly remove patties from the grill and place them onto toasted burger buns, top with two tablespoons of sour cream per burger and a generous helping of mushrooms. Close it all up with the remaining half of the bun, take a big bite and be happy.
*For you meat lovers, I highly recommend adding a few slices of perfectly cooked, thick-cut bacon for this burger. You can‘t go wrong with bacon!