As fall and winter take hold of our senses, we often look forward to more and more comfort food. Things like soup and stew and… Beef Stroganoff Burgers!
This hearty meal will warm us up and fill our bellies as we prepare for our nightly hibernation rituals during the cold and dreary months.
However, it often doesn’t take long before we start to miss the smell of burning charcoal and the sound of sizzling meat on the grill. Now you can have the best of both worlds with this open fire double decker Beef Stroganoff Burger recipe.
The Beef Stroganoff Burger
There are countless variations of Stroganoff recipes, and they found all over the world. But it’s no surprise that it was the good ol’ USA that created the Beef Stroganoff Burger.
I decided it was only right to take it to the next level and super-size it by adding a second beef patty and the extra middle bun to give it a more impressive stature.
Simple yet packed with flavor. It really is a perfect way to enjoy the classic stroganoff experience while still getting outside to grill.
I grew up eating stroganoff often in the winter months. I always dunked buttered bread into the gravy so I figured adding the extra middle bun would make this just like Ma used to make.
It was also always made extra hearty with lots of beef to help satisfy a growing boy’s appetite. With the addition of the extra beef patty, this really is the perfect way to eat your Stroganoff.
For more cream sauces, check out my Steaks with Gorgonzola Mushroom Cream Sauce, Bison Tenderloin with Cognac Cream Sauce and Ribeye with Bourbon Cream Sauce.
A more traditional stroganoff recipe would have you sauté ground beef or thinly sliced steak and while doing so, create a fond in the bottom of your pan.
This helps create a more flavorful gravy as you scrape it all up after adding your liquids. I was struggling to figure out how to get that extra beefy boost in this Beef Stroganoff Burger dish.
I considered making smash burgers in a cast iron pan and then removing the burgers and using that pan to create the stroganoff.
This certainly would have provided the fond I was wanting. But I would have been left with cold flabby burgers after the 15 or so minutes it takes to make the stroganoff. In the end I decided that you just can’t beat freshly grilled burgers.
So, while this method prevents that fond creation, I was still able to get some more robust beefy flavor by using beef tallow instead of another type of oil to sauté the onions and mushrooms.
Beef Burgers for Stroganoff
Start by prepping your burger patties. I suggest making this first so that you can stash the patties in the fridge to firm up while you prep your mis en place.
The key to tender and juicy burgers is to not over work the ground beef. Always be as delicate as you can while mixing the ingredients, being careful not to mash up the meat too much.
With that being said, add your ground beef to a bowl and mix in your black pepper and soy sauce. After its well combined, form four 1/3lb patties. Store them in the fridge until ready to grill.
Stroganoff Prep Continued
Slice your mushrooms and onions and prepare the remaining list of ingredients so that the assembly of this Beef Stroganoff Burger is fast and easy.
Once you have all of your ingredients are ready, fire up your grill to medium high heat. Once its preheated and you have a solid bed of charcoal, place a cast iron pan over the coals.
Add your beef tallow and wait for it to heat up. I prefer to add my onions first to give them an extra few minutes of cooking to help caramelize and soften.
For more recipes involving tallow, check out my Grilled Ribeye with Beef Tallow Fries, Garlic Basted Sirloin Skewers and Smoked Beef Shank.
After 3-4 minutes, add your mushrooms and salt. Something that is very important is that you want to cook your sliced mushrooms until all liquid has evaporated from the pan and all that’s left is any remaining fat.
That’s when you start to really develop the hearty flavors that mushrooms bring to the table. Sauté them, mixing only occasionally until the mushrooms develop a golden brown crust.
This will also help with fond creation and improve the flavor of the gravy as I mentioned above.
Beef Stroganoff Burger Comes Together
Once your mushrooms have a nice golden brown color, add the flour. Now, stir until thoroughly combined which takes 1-2 minutes. Then add the powdered mustard and stir until mixed through.
Now add the broth. Stir this constantly until it starts to bubble. It will continue to thicken as it simmers and will thicken even more as it starts to cool.
You are looking for a consistency that will pile up on your Beef Stroganoff Burgers instead of creating a soupy mess on your plate.
Once your stroganoff is of your desired consistency, move the pan off of direct heat and grab your burgers. They are already seasoned so they go directly on the grill.
You are looking for a medium rare on these burgers as they will be cooked slightly more at the end as you will see. Over high heat, your burgers should take 3 or so minutes per side flipping once during the cook.
Once you’ve hit medium rare, take your burgers off the heat. Place each patty on top of the stroganoff to rest for about 5 minutes. Use this time to grill up the top, bottom and at least one side of the middle bun.
Beef Stroganoff Burger Assembly
After about 5 minutes and immediately before serving your burgers, flip each patty over once to coat them in all that delicious gravy. Put down your bottom bun, one patty, extra gravy with the onions and mushroom, then the middle patty and repeat.
Top with fresh parsley or chive and the top bun and serve. Be sure to include extra napkins. These will be messy but ohhh so worth it. I promise you, these will warm your soul even in the coldest of months.
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Beef Stroganoff Burger
- 1 1/2 lb 80/20 ground beef
- 2 tsp soy sauce
- 1 1/2 tsp black pepper
- Salt to taste
- 2 Tbsp beef tallow
- 1 medium onion sliced
- 8 oz cremini mushrooms sliced
- 1 Tbsp dried mustard powder
- 4 tsp all purpose flour
- 1 ½ cups beef broth
- ½ cup sour cream
- Fresh chive or parsley
- 3 hearty hamburger buns
- Preheat grill to medium high heat. Prep your hamburger patties by adding soy sauce and black pepper to ground beef and gently mix to incorporate.
- Form four 1/3 lb patties and place in the refrigerator until ready to grill.
- Place a cast iron pan over direct heat on your grill grate. Add the beef tallow until its melted and hot.
- Add the sliced onions and sauté for 3 to 4 minutes until the begin to turn translucent.
- Add the sliced mushroom and salt to taste and sauté until all liquid from the pan has evaporated and mushroom develop a golden brown color which will take 6-7 more minutes.
- Add the flour and mustard powder until thoroughly combined, about 1-2 minutes.
- Slowly pour in your beef broth and sour cream and continuously stir until it begins to simmer.
- Remove the pan from direct heat, but close enough to stay hot.
- Let your charcoal heat up to high heat and place your burgers on the grill.
- Grill for 3 minutes per side until you have developed a nice crust and the internal temp hits about 130 degrees. Remove the burgers from the grill and place each patty on top of your stroganoff to rest.
- Add a thin layer of butter to all 3 hamburger buns and grill until they are toasted.
- Immediately before serving flip each hamburger patty and layer bottom bun, hamburger patty, extra gravy, bun, patty, gravy, chive or parsley and finally your top bun.
- These will no doubt make you feel better when the weather turns for the worse. Enjoy!
Nick Hill is the owner and founder of Salt & Fire BBQ! He’s the newest addition to our Over the Fire Cooking family and has some amazing recipes to share with all of us! For more on Nick, check him out on Instagram @saltfirebbq.
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