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Rachael’s Stroganoff Burger

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

This comfort food mash-up pairs a classic beef patty with creamy mushroom topping and an egg noodle bun.

We also highly recommend Rach’s Stroganoff Casserole [2].


For the Egg Noodle Buns
  • One 12- or 16-ounce bag extra-wide egg noodles
  • 2 eggs
  • Salt and pepper
  • 1 teaspoon granulated garlic
  • 1/4 cup chopped fresh herbs (chives, dill and parsley)
  • 2 tablespoons butter, room temperature
  • Olive oil cooking spray
For the Stroganoff Mushrooms
  • 2 tablespoons olive oil
  • 12 ounces white or crimini mushrooms, thinly sliced (3/4 pound)
  • 2 large shallots, finely chopped (or 1 medium white or yellow onion)
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • 1/4 cup dry sherry, or ½ cup white wine
  • 1/2 cup beef stock
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
For the Burgers
  • 1 1/2 pounds ground beef (80/20)
  • 3 tablespoons Worcestershire sauce
  • Kosher salt and coarse black pepper


For the buns, cook egg noodles to package directions. Drain and cool.

In a large bowl [3], whisk [4] eggs with salt, pepper, granulated garlic and herbs. Add cooked egg noodles and toss to coat. Grease a 9-by-13-inch cookie sheet [5] with the butter. Add the egg noodle mixture and top with another 9-by-13-inch cookie sheet [5] and place a heavy skillet [6] over top to weigh it down. Let chill in fridge for at least an hour.

Preheat oven to 400˚F. Once oven is hot, remove the cookie sheets from the fridge. Spray the pressed noodles with cooking spray. Bake for 20-25 minutes or until top is golden-brown and crisp. Remove from oven to cool slightly and then turn out of the pan [7] and cut into 8 squares.

For the mushrooms, heat skillet [6] over medium-high heat with olive oil, 2 turns of the pan [7]. Add mushrooms and brown well. Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms. Add stock and simmer 5 minutes, then stir in heavy cream and sour cream and remove from heat.

For the burgers, preheat cast-iron skillet [8] over medium-high heat. Combine beef with Worcestershire, kosher salt and coarse black pepper, and form 4 patties, thinner at center for even cooking. Add oil to skillet, 1 turn of the pan, and cook patties 8 minutes, turning occasionally.

Serve burgers on egg noodle buns topped with stroganoff mushrooms.