Stroganoff Burgers (324 Calories)

I’m just going to have to say it - when it comes to burgers, I’m high maintenance. Number one, I love me a good burger. Number two, I will not eat a burger if it’s not going to be a good one. A really, really good one. And good burgers are hard to come by. Good burgers are few and far between.

Good burgers, to me, have important qualities:
1. They’re made with high quality ground beef.
2. The beef is seasoned before forming into patties.
3. They’re topped with several different ingredients—even unusual ones. A square of “pasturized process cheese food” just won’t do for me.

Okay, okay…I just pulled all of those above points out of thin air, but it’s all I could come up with on such short notice. Plus, I’m hungry. My major point is that I’m major-league when it comes to burgers. Go all or go home, however it goes.

And today, I’m going to show you my current favorite. The original is a PEACE LOVE & LOW CARB recipe, which I’ve revamped to be more calorie friendly.

Again, the original is a PEACE LOVE & LOW CARB recipe. I just wanted to put that out there again for those who have basically accused me of ripping recipes off the internet and calling them my own.

Stroganoff Burgers



INGREDIENTS:

16 oz. extra lean 96/4 ground beef
3 tbsp. parsley
2 tbsp. worcestershire sauce
3 cloves minced garlic
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. salt
½ tsp. black pepper
¼ cup light butter
2 tbsp. cooking sherry
1 small diced onion
6 oz. sliced mushrooms
1 cup beef stock
2 tbsp. beef bouillon granules
¾ cup light sour cream
¼ cup 2% milk

DIRECTIONS:

In a large mixing bowl, combine extra lean ground beef, parsley, Worcestershire sauce, one clove of minced garlic, onion powder, garlic powder, salt and black pepper. Once the mixture is well incorporated, form into 4 even patties. In a large sauté pan over medium-high heat, sear the patties, browning on both sides (for about 2-3 minutes on each side). Remove the patties from pan and set aside. Please note that the patties will NOT be fully cooked at this stage. To the same pan, add the light butter and cooking sherry. Reduce heat to medium-low and add onion, mushrooms, and the remainder of the minced garlic. Sauté until onions are caramelized and mushrooms are tender. Deglaze pan with beef stock. Use a spatula to scrape off and mix in any bits of onion and garlic that happened to stick to the bottom of the pan. Add beef bouillon granules and stir until dissolved. Stir light sour cream and 2% milk into the sauce. Add beef patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes. Do not remove the patties early, as this stage fully cooks the beef. Enjoy!

NUTRITION INFO (calculated using MFP’s Recipe Builder):

Servings: 4
Calories – 324
Protein – 29 g
Carbs – 14 g
Fat – 14 g

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First you say you love good burgers, but then you end by saying to COOK THE BEEF COMPLETELY. This seems contradictory to me. Good beef should be merely warmed up.

I would eat the hell out of this burger.

I know, I know. It's just something about the incessant mooing that turns me off about undercooked beef.