Beef Stroganoff Burgers – Low Carb

Directions

1. 1
   In a large mixing bowl, combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper. Once mixture is well incorporated, form into 4 even patties. In a large saut pan, over medium-high heat, sear the patties, browning on both sides. About 2-3 minutes each side.
2. 2
   Remove patties from pan and set aside. (Note: patties will not be fully cooked at this stage.)
3. 3
   To the same pan, add butter, olive oil, and cooking sherry. Reduce heat to medium-low, add onion, mushrooms, and the remainder of the garlic. Saut until onions are caramelized and mushrooms are tender. Deglaze pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan.
4. 4
   Add beef bouillon granules and stir until dissolved.
5. 5
   Stir sour cream and heavy cream into sauce.
6. 6
   Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.