- Servings: 2
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|
|coarse salt, ground black pepper, to taste|
|For the Topping:|
|1||shallot, thinly sliced|
|1||garlic clove, minced|
|8 oz||baby portabella mushrooms, thinly sliced|
|2/3 cup||low sodium beef broth|
|2 Tbsps||sour cream|
|1 Tbsp||parsley, chopped|
For the Buns:
- 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.
- 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:
- 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.
- 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.