Stroganoff Burgers

It's all about those perfect egg noodle-y buns made out of No Yolks® noodles.


  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
shallot, thinly sliced
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


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:

No Yolks® Extra Broad Noodles