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This comfort food mash-up pairs a classic beef patty with creamy mushroom topping and an egg noodle bun.
We also highly recommend Rach’s Stroganoff Casserole.
For the buns, cook egg noodles to package directions. Drain and cool.
In a large bowl, whisk eggs with salt, pepper, granulated garlic and herbs. Add cooked egg noodles and toss to coat. Grease a 9-by-13-inch cookie sheet with the butter. Add the egg noodle mixture and top with another 9-by-13-inch cookie sheet and place a heavy skillet over top to weigh it down. Let chill in fridge for at least an hour.
Preheat oven to 400˚F. Once oven is hot, remove the cookie sheets from the fridge. Spray the pressed noodles with cooking spray. Bake for 20-25 minutes or until top is golden-brown and crisp. Remove from oven to cool slightly and then turn out of the pan and cut into 8 squares.
For the mushrooms, heat skillet over medium-high heat with olive oil, 2 turns of the pan. Add mushrooms and brown well. Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms. Add stock and simmer 5 minutes, then stir in heavy cream and sour cream and remove from heat.
For the burgers, preheat cast-iron skillet over medium-high heat. Combine beef with Worcestershire, kosher salt and coarse black pepper, and form 4 patties, thinner at center for even cooking. Add oil to skillet, 1 turn of the pan, and cook patties 8 minutes, turning occasionally.
Serve burgers on egg noodle buns topped with stroganoff mushrooms.