Is it a burger, a pasta dish, or a redefined beef stroganoff? Why not all at once? After all, the good kitchen lives from reinventing classics. Let yourself be surprised what this unusually delicious three-way combo is all about!
For this you need (for 2 burgers):
For the patties:
- 400 g of minced meat
- 1 tbsp mustard
- 1 tbsp paprika powder
- Salt pepper
- Oil for frying
For the sauce:
- 1 finely chopped onion
- 1 finely chopped clove of garlic
- 150 g sliced mushrooms
- 2 tbsp flour
- 100 ml beef broth
- 75 g crème fraîche
- Salt pepper
- Oil for frying
For the “noodle buns”:
- 400 g cooked pasta, e.g. spiral pasta
- 2 eggs
- Salt pepper
- Oil for frying
That is how it goes:
1.) Make the patties first. To do this, put the mustard and the spices with the minced meat in a bowl and knead everything thoroughly with your hands. Then form two burger patties out of the mixture and fry them in plenty of oil for 5 to 6 minutes on each side. Then take the pan off the stove.
2.) For the sauce, fry the onion in plenty of oil and then add the garlic to the pan to fry it a little. Then fry the mushrooms as well.
Then carefully stir in the flour, dust everything with the broth and mix all ingredients thoroughly. Then mix the crème fraîche with the mushroom sauce and season with salt and pepper. Boil the sauce again to thicken, then pour it into a bowl.
3.) For the noodle buns, first mix the cooked noodles with the beaten eggs and then season with salt and pepper.
Put two larger metal rings in a pan with hot oil and fill them to the brim with the egg noodles. Fry these on both sides until they are crispy brown and repeat the process with the portion for the second burger.
4.) Now put the first burger together: To do this, place a patty on a noodle bun, spread generously with sauce and place the second noodle bun on top. Repeat the same for the second serving.
Now there is only one task left: take a bite!
The only difficulty with the hearty treat is actually not to spill while eating. Start the experiment on yourself and enjoy it.
