- 2 pounds ground sirloin
- 1/4 cup Worcestershire sauce
- Salt and pepper
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped dill
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 3 tablespoons butter, divided
- 1/2 pound white mushrooms, thinly sliced
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups beef stock
- 1/2 cup sour cream
- 4 slices good quality white Pullman bread
- 4 deli pickles, dill or garlic, halved
- Sliced or halved radishes, lightly salted
In a bowl, combine the meat with the Worcestershire sauce, salt, pepper and herbs. Divide the mixture into four portions, then form each portion into patties, making them thinner at the center for even cooking. Drizzle the burgers with 1 tablespoon EVOO.
Heat a cast iron skillet over medium-high heat. Cook the burgers for 10 minutes for medium-rare and up to 16 minutes for medium-well doneness, turning them once halfway through.
Meanwhile, in a saucepan, heat 1 tablespoon EVOO and 2 tablespoons butter over medium heat. Add the mushrooms and cook for 7-8 minutes. Add the onions and garlic and cook 7-8 minutes more, until tender.
Season the mushroom and onion mixture with salt and pepper, then stir in the flour and cook for 1 minute. Stir in the wine and stock. Bring to a bubble, then reduce the heat and let thicken. Stir in the sour cream and turn off the heat.
Toast and butter the bread slices. To serve, set a piece of buttered toast on each of four plates. Top with a burger, then spoon the Stroganoff sauce down over the top. Serve the pickles and radishes alongside.