Stroganoff Burger

Directions

1. Preheat the oven to 200 degrees C. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm
2. Clean and roughly chop the reserved mushroom stems and the remaining mushrooms. Heat the remaining 2 teaspoons oil in a medium pan over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and cook until the stems are soft, about 4 minutes.

3. Sprinkle Mingle’s Stroganoff sachet over the onions and mushrooms and stir until all of the seasoning has been mixed in. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, tomato paste and spinach. Keep warm while you grill the burgers.

4. Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with Mingle’s garlic and herb seasoning. Heat a nonstick grill pan over medium heat. When the pan is hot, add 2-3 tbsp. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare

5. Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the strog mushroom sauce. Cover with bun tops and serve.