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Mushroom Burgers in Sour Cream Sauce

(Биточки с грибами в сметанном соусе, Bitochki s gribami v smetannom souse)

Serves 4

12 oz white mushrooms

1 lb ground meat (beef and pork)

1 onion

1 cup sour cream

1 tsp salt

2-3 tbsp vegetable oil

1 egg


Chop the mushrooms into small pieces.

Transfer into a skillet and place over medium fire.

The mushrooms will release a lot of liquid at first.

Wait till almost all the liquid evaporates and finish drying the mushrooms in the skillet for one more minute stirring them with a spatula.

Place the ground meat mixture into a bowl, add the mushrooms and the egg.

Sprinkle with the half-teaspoon of the salt.

Mix all ingredients well. Then grab the meat mixture with your hand, lift it from the bowl and throw back into the bowl with force. Repeat 10-12 times.

Notice how the texture of the meat mixture changes after that – it will become softer and much more uniform, and holds the shape better.

Divide the meat mixture into 8 equal parts.

Moisten your hands and shape each part into a round flat patty.

Place the patties into a deep baking dish.

Bake the burgers in a preheated 400F oven for 15 minutes.

Don’t bake them till they’re done, only till the crust forms on top.

Prepare the sauce.

Peel and chop the onion into small cubes.

Place the onion into the same skillet you used for the mushrooms and saut it in the oil, stirring periodically for 3-4 minutes.

Add the sour cream to the onion in the skillet and pour in a cup of the water.

Sprinkle with the remaining half-teaspoon of the salt and heat the mixture stirring with a whisk. Boiling the sauce is not necessary; heating and stirring would suffice.

Pour the sauce over the burgers in the baking dish and return to the oven for another 20 minutes.

Important note: the sour cream in the oven may break down into lumps. If that happens, first take out the burgers and place into the individual plates. Then stir the remaining sauce with a whisk to break down the lumps and pour over the burgers.

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Added 13.06.2015

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