Sour Cream Burgers Recipes

Steps:

• Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
• Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Serve with lettuce in buns.

Steps:

• Combine ground beef, bread crumbs, green onions, sour cream Worcestershire sauce, salt and pepper in a large mixing bowl.
• Mix well and then shape into 4 hamburger patties.
• Heat up grill and cook 4 to 6 inches from coals for 6 to 8 minutes per side or until done to your likeness.

Steps:

• Preheat the oven to 425 degrees F. 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. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
• Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
• Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. 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, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers.
• Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. 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.
• 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 sour cream-mushroom sauce. Cover with bun tops and serve.

Steps:

• In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
• In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

Steps:

• 1. Stir together sour cream, green onion, cinnamon, garlic powder, bread crumbs, and salt and pepper, to taste. Add ground beef and mix well.
• 2. Shape into two 3/4-inch thick patties. Grill or broil patties to desired level of doneness.
• 3. Hamburger buns should be split, toasted and buttered. Serve patties on toasted buns with tomatoes, lettuce and a dollop of sour cream, if desired.

Steps:

• Saute the diced onions, add ground beef and brown until cooked. Mix in the sour cream, mustard, and ketchup. Stir well. Salt and pepper to taste.
• Serve on hamburger bun as you would a Sloppy Joe.

Steps:

• In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.

Steps:

• Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper.
• Add ground beef; mix well.
• Shape the ground beef mixture into one 3/4-inch thick patty.
• Place the patty in a small baking dish.
• Loosely cover with clear plastic wrap or waxed paper.
• Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes.
• Turn patty over; rotate the baking dish a half turn.
• Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done.
• Drain off fat.
• Serve on toasted bun with lettuce and tomato.
• Dolop with additional sour cream, if desired.