not your momma’s beef stroganoff burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For the patties:
1 1/2 lbs. 80/20 lean ground beef
1/4 C. minced onion
1 tbsp. Worshtershire sauce
1 tbsp. beef broth
2 tbsp. fresh minced parsley
2 tbsp. Italian bread crumbs
1 tbsp. steakhouse seasoning
salt and pepper to taste

For the sauce:
1 lb. fresh mushrooms (preferrably baby bella)
2 whole shallots (thinly sliced)
2 tbsp. butter
1 1/2 C. heavy cream
1/2 C. dry white wine
1/2 tsp. nutmeg
1/2 tbsp. chopped fresh tarragon
1 tbsp. chopped fresh parsley
1/4 C. fresh grated parmesean cheese
salt and pepper to taste

12 slices of pancetta
2 minced cloves garlic
1/4 C. butter
6 Italian-style seeded hamburger buns



In a large bowl, mix the first seven ingredients together for the patties. Form six 1/4 lb. patties, season with salt and pepper, and set aside. Set your gas grill on medium-high heat. Place mushrooms, shallots, and butter in a large saute pan, either on the grill or stove. Saute on medium-high heat for about 5 min. or until mushrooms have given up their liquid and are golden. Place patties on grill. Add heavy cream and wine to mushroom mixture. Cook until thickened, about 7-9 min. While sauce is cooking, flip patties after about 4-6 min. per side, depending on prefferred degree of doneness. Towards the end of the cooking time for the sauce and patties, place pancetta either in a seperate pan on the grill, or directly on. Cook for about 2-3 min. per side.
After sauce has thickened, add nutmeg, tarragon, and parsley. Stir and then add grated parmesean and remove from heat. Remove patties and pancetta from heat and set aside. To prepare the buns, add minced garlic to butter and melt. Brush buns with melted garlic butter and grill until toasted, about 1 min. Assemble the burger with pancetta on top of patty and sauce on top of pancetta, followed by garlic bun. Enjoy!