- 1 ounce of dried mushrooms, your choice
- 1 1/2 cups chicken broth
- 3 tbsps. olive oil
- 1 yellow onion chopped
- 1 tsp. garlic minced
- 4 ounces fresh mushrooms sliced thin
- 1 1/2 tbsps. flour
- 1/4 cup sour cream
- 2 tsps. Dijon mustard
- Salt and pepper
- 1 lb. lean ground beef
Put dried mushrooms in a small pan over medium high heat. Add broth and bring mixture to a boil. Cover pan and remove from heat, letting pan stand until mushrooms are rehydrated. Strain mushrooms, keeping the broth set aside.
While mushrooms are soaking heat a skillet over medium with 1 tbsp. of oil. Sauté onion until onion is golden brown approximately five minutes.
Add garlic and cook for another minute. Remove half of the onions from the pan, and add another tbsp. of oil and the fresh mushrooms to the pan. Stir and cook mushrooms until they start to give off their liquid. Add flour and continue cooking for another minute. Add the saved mushroom liquid, while whisking, and simmer for an additional 2 minutes.
Add sour cream, mustard, salt, and pepper. Set sauce aside.
In a large mixing bowl, add reconstituted mushrooms, ground beef, onions, and salt and pepper. Mix and form into 4 burgers.
Add a tbsp. of oil to a clean pan and add the burgers. Cook for 3-5 minutes per side. Places burgers on plates and add sauce over the top.