NewburyportNews.com, Newburyport, MA

PortWatch

January 29, 2014

A healthy burger to nosh during the Sochi Games

(Continued)

Truthfully, though, the burgers are just an excuse for the sauce. Made of caramelized onions, fresh cremini mushrooms and the mushroom-soaking liquid, then finished with low-fat sour cream and Dijon mustard, this sauce is a mushroom lover’s dream. When it is added to the burgers, you have a dish luxurious enough for a king, let alone a count.

BEEF STROGANOff BURGERS

Start to finish: 50 minutes

Servings: 4

1 ounce dried mushrooms (porcini, shiitake, chanterelle, oyster, button or a mix)

11/2 cups low-sodium chicken broth

3 tablespoons vegetable oil, divided

1 cup finely chopped yellow onion

1 teaspoon minced garlic

4 ounces fresh cremini mushrooms, trimmed and thinly sliced

11/2 tablespoons all-purpose flour

1/4 cup low-fat sour cream

2 teaspoons Dijon mustard

Kosher salt and ground black pepper

1 pound 90 to 95 percent lean ground beef

In a small saucepan over medium-high, combine the dried mushrooms with the broth and bring to a boil. Cover, remove from the heat and let stand for 15 minutes, or until the mushrooms are soft. Reserving the broth, strain the mixture through a strainer lined with a wet paper towel. Clean the mushrooms if you see any dirt on the edges, then finely chop them and set aside.

While the dried mushrooms are soaking, in a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until the onion is golden brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Using a slotted spoon, transfer half of the onion mixture to a medium bowl.

Add another tablespoon of the oil and the fresh mushrooms to the skillet, and cook, stirring, until the mushrooms give off all their liquid. Add the flour and cook, stirring, for 1 minute. Add the reserved mushroom broth in a stream, whisking, then bring to a boil and simmer for 2 minutes. Whisk in the sour cream and mustard, then season with salt and pepper. Transfer the sauce to a saucepan and keep warm.

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