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Beef Burgernoff (Deconstructed Beef Stroganoff)

When I saw your show, I said to my husband and son, "I can make a burger for $100,000. What's is the best beef dish do you think I make." They both said that hands down, it was my beef stroganoff. So I decided to create a burger with a sauce on a bun that each bite would taste like my beef stroganoff. This burger is just that, each bite taste like my beef stroganoff. Enjoy.

Ingredients 

3 tablespoons Butter

2 tablespoons Olive Oil

1 teaspoon Crushed Garlic

2 cups chopped Sweet or Spanish Onion

1 "Knorr" Beef Bouillon Cube

1 teaspoon Freshly Ground Nutmeg

¼ teaspoon Black Pepper

2 teaspoons Worcestershire Sauce

3/4 cup Sherry (not cooking sherry)

2 pounds of 85% lean Ground Round

1 cup loosely chopped fresh basil

Add 1 cup of Sour Cream

Then add ¼ teaspoon of salt

6 Tablespoons of Olive Oil (for brushing on Mushrooms)

6 Portobello Mushrooms

6 Egg Buns

Instructions 

Marinade for Burger

3 tablespoons Butter

2 tablespoons Olive Oil

1 teaspoon Crushed Garlic

2 cups Sweet or Spanish Onion

1 "Knorr" Beef Bouillon Cube

1 teaspoon Freshly Ground Nutmeg

¼ teaspoon Black Pepper

2 teaspoons Worcestershire Sauce

3/4 cup Sherry (not cooking sherry)

It is best to have the ingredients prepared (chopped, crushed, measured, etc.) prior to cooking the marinade.

To make marinade, light the side burner on gas grill to medium high or if not using a side burner, light the grill to high heat. Melt 3 tablespoons butter and 2 tablespoons olive oil in fireproof frying or sauté pan. Sweat 1 teaspoon garlic and 2 cups of chopped onions in melted butter/oil. Add 1 crushed Knorr Beef Bouillon cube, 1 teaspoon of freshly ground nutmeg, ¼ teaspoon of pepper and stir. The add 2 teaspoons of Worcestershire sauce and stir. Then add 3/4 cup sherry, bring to a boil and then simmer for five minutes. Turn off grill and set marinade aside to cool down. Chop 1 cup of loosely chopped fresh basil for the Sour Cream/Basil Spread while marinade is cooling.

After the marinade is cool enough not to cook the burger, add it to 2 pounds of 85% lean Ground Round. Marinate the Ground Round in the marinade for at least an hour. While meat is marinating prepare Sour Cream and Basil Spread and oil the mushrooms.

Sour Cream and Basil Spread

1 cup chopped fresh basil

Add 1 cup of Sour Cream

Then add ¼ teaspoon of salt

In a small mixing bowl combine 1 cup of loosely chopped fresh basil with 1 cup of sour cream and ¼ teaspoon salt. Mix together and put Sour Cream and Basil Spread in the refrigerator until ready to put on the top bun.

Mushrooms

Brush 6 large Portobello mushrooms with 6 tablespoon of olive oil. Place on grill while making burgers. Don’t forget to flip them.

Grilling Instructions

After marinating the beef, separate into 6 equal portions and shape into burgers. Heat the grill to medium-high heat and oil the grates with vegetable oil. Place burgers on grill along with the Portobello mushrooms stem side up. Grill burgers for 4 minutes then turn them 45 degrees. Flip the Portobello mushrooms after turning the burgers. Grill the burgers another 4 minutes then flip them. Move mushrooms to a cooler area of the grill (a rack on top, the side of the grill, etc.). Place 6 sour dough buns on grill to toast. Cook burgers another 4 minutes then turn them 45 degrees. Take the 6 toasted sour dough buns off grill and spoon 2 teaspoons of the Sour Cream/Basil Spread on the 6 bun tops. Cook burgers another 4 minutes then turn grill off and assemble burgers. (Burgers should have cooked for a total of 16-17 minutes and be cooked medium-rare to medium.)

Assembly

Place Burger on the bottom bun. Top the burger with Portobello mushroom, cover the mushroom with top bun which has the Sour Cream/Basil Spread on it. Cut burger in half and serve with Sutter Home Cabernet-Sauvignon.

Comments 

I know that Sutter Home makes a sherry, but have been unable to find it in the liquor stores in Vermont and New Hampshire. So I have only used other brands of sherry for the marinade. I am sure this recipe will accommodate Sutter Sherry.

Also, I have had difficulty finding egg-flavored buns in the local stores in Vermont, so I have substituted different breads, but the egg bread is the one that taste most like the egg noodle it is to replace in the deconstruction.