Sunday, February 23, 2014

Fire Up the Fry Pan - Stroganoff Burgers

With the never ending winter, we've all missed grilling burgers.  But frying them by themselves with the usual toppings seemed about as dull as the weather has been.

I have onion, a dab of sour cream, burger, the remnants of a loaf of  sourdough bread and some canned mushrooms.

Sourdough Stroganoff Burgers!

1 lb burger
2 Tablespoons Worcestershire sauce
a shake of garlic or onion salt

Form into 3-4 patties, making an indention in the middle so they don't puff up as they cook

In a fry pan, sauté in 1 Tablespoon olive oil and 2 Tablespoons of butter:

3/4 sweet onion (or half of a extra large one)
1 generous teaspoon minced garlic

While that softens on the stove top on medium:
Stir 1 teaspoon of  Penzey's beef base into 1 cup boiling water (or use 1 and 1/4 cup of canned soup broth).

Cool slightly and add:
1/4 teaspoon plus a pinch dried thyme
1/4 teaspoon plus a pinch dried sage
1/8 teaspoon cayenne pepper (or smoked paprika)
Several grinds of cracked pepper and a dash of salt
Add a small can of drained mushroom pieces to the onion mixture, and give it a stir

Prepare a few onion rings, one or two per person  (I had a few leftover from a bag of frozen that I just quickly baked).  Turn heat off oven and keep onion rings in there with door ajar to keep warm.

Cook burgers in another fry pan until medium, remove and place in pan in oven to keep warm.

Deglaze beef  fry pan with a generous splash of white wine, add sautéed onion mix from the other pan.  (Deglazing cook with remaining white wine is optional).

On medium heat, sprinkle in 4 teaspoons of flour (1 TBSP plus 1 tsp) and stir on medium heat, until flour and oil makes a paste.  Drizzle in broth mixture, stirring or whisking constantly, bring to a low boil and cook until thickened, as you continue to stir

Remove gravy from heat and add 1/4 cup sour cream.

Toast sourdough bread VERY lightly, just until crisp.  Top with a burger, mushroom gravy, an onion ring or two and a sprinkle of dried chives (or parsley). We ate them opened faced, with knife and fork.  Yum!

It sounds like a lot of work, but in addition to being quite inexpensive (with bits and pieces of leftovers and spices bought in bulk) it was all quite easy and it got two enthusiastic thumbs up from one hungry guy.