Ingredients:
For the Buns:
4 oz
No Yolks® Extra Broad Noodles
1 large
egg, beaten
1/2 tsp
coarse salt
1/4 tsp
garlic powder
1 Tbsp
vegetable oil
For the Burger:
1/2 lb
ground beef
1 Tbsp
Dijon mustard
1 tsp
paprika
coarse salt, optional
freshly ground black pepper, optional
For the Topping:
3 Tbsps
butter
1
shallot, thinly sliced
1
garlic clove, minced
8 oz
baby portabella mushrooms, thinly sliced
2 Tbsps
flour
2/3 cup
low sodium beef broth
2 Tbsps
sour cream
1 Tbsp
parsley, chopped
Directions:
For the Buns:
1) In a large pot of salted boiling water, cook noodles according to package directions. Drain and let cool, then toss with beaten egg. If desired, substitute 2 egg whites instead of 1 large egg. Season with salt and garlic powder.
2) In a large skillet over medium heat, heat oil. Press noodles into four wide mouth Mason jar lids and add to pan. Fry until golden, 3 minutes per side.
For the Burgers and Topping:
1) Meanwhile, in a large bowl, mix ground beef with Dijon and paprika and season with salt and pepper. Form mixture into two patties. Add burgers to skillet and cook 5 minutes per side.
2) Meanwhile, in a medium skillet, heat butter over medium heat. Add shallot and sauté until translucent. Add mushrooms and cook until slightly softened. Add garlic and cook 1 minute more. Flour. Pour in beef broth and bring to a simmer, then remove from heat and stir in sour cream.
Assemble. Serves 2.
Made with:
