Stroganoff Burgers

  • Servings: 2

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


For the Buns:
4 ozNo Yolks® Extra Broad Noodles
1 largeegg, beaten
1/2 tspcoarse salt
1/4 tspgarlic powder
1 Tbspvegetable oil
For the Burger:
1/2 lbground beef
1 TbspDijon mustard
1 tsppaprika
coarse salt, ground black pepper, to taste
For the Topping:
3 Tbspsbutter
1shallot, thinly sliced
1garlic clove, minced
8 ozbaby portabella mushrooms, thinly sliced
2 Tbspsflour
2/3 cuplow sodium beef broth
2 Tbspssour cream
1 Tbspparsley, 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. 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.

Watch how easy it is: