This is a GREAT recipe, and I modified it to work with hamburger. No doubt it will taste even better with better meat, but I had the burger on hand. I followed the suggestions of onion (I used 1/4 red), and garlic (about 4-5 fresh cloves). Here's how I made it, but I'm sure it can be done many different ways: browned the burger. In separate pan, cooked mushrooms, onion and garlic with some olive oil. Threw some wine in there, because I felt like it. After they cooked down, I added it to the burger. Then I made a roux with some butter and flour, and added the broth to that (more wine too, OBVIOUSLY :), cooked it until it thickened, and then added that to the meat. After it was thickened, I added the cream cheese, dijon mustard and sour cream. Oh - so GOOD. I actually added more mustard to my plate, because I like that flavor, but you can add more or less depending on your preference.
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This is a GREAT recipe, and I modified it to work with hamburger. No doubt it will taste even...