Racheal Ray's Stroganoff Burgers

2 pounds ground sirloin


1/4 cup Worcestershire sauce ( i used Bragg's liquid Amminos)

Salt and pepper

1/4 cup flat-leaf parsley, finely chopped

1/4 cup finely chopped chives

1/4 cup finely chopped dill

2 tablespoons EVOO – Extra Virgin Olive Oil, divided

3 tablespoons butter, divided

1/2 pound white mushrooms, thinly sliced

1 small onion, chopped

1 large clove garlic, chopped

2 tablespoons flour

1/2 cup dry white wine ( i used red wine)

2 cups beef stock

1/2 cup sour cream ( I used dannon full fat yogurt)

4 slices good quality white Pullman bread

4 deli pickles, dill or garlic, halved

Sliced or halved radishes, lightly salted
In a bowl, combine meat with Worcestershire, salt, pepper and herbs. Divide the mixture into 4 portions then form each portion into patties, making them thinner at the center for even cooking. Drizzle burgers with 1 tablespoon EVOO.


Heat a cast-iron skillet over medium-high heat. Cook burgers 10 minutes for medium-rare and up to 16 minutes for medium-well, turning them once halfway through.

Meanwhile, in a saucepan heat 1 tablespoon EVOO and 2 tablespoons butter over medium heat. Add mushrooms and cook 7-8 minutes. Add onions and garlic, and cook 7-8 minutes more, until tender. Season with salt and pepper, stir in flour, cook 1 minute then stir in wine and stock. Bring to a bubble, reduce heat and let thicken. Stir in sour cream and turn off heat.

Toast and butter the bread slices. To serve, set a piece of buttered toast on plates, top with a burger then spoon the Stroganoff sauce down over top. Serve pickles and radishes alongside