Ingredients:
- 8 ounces egg noodles
- 2 eggs (whisked)
- Nonstick cooking spray
- 1 large white onion (diced)
- 1½ tablespoons butter (divided)
- 4 ounces mushrooms (sliced)
- ¼ cup heavy cream
- ½ cup sour cream
- 1 pound ground beef
- Salt and pepper to taste
Directions
Cook egg noodles in boiling water until tender. Drain and allow to cool for 3 minutes. Add to medium-sized bowl and stir in eggs. Set aside.
If using plastic containers, grease 6 with cooking spray and divide pasta mixture evenly among them. Of these containers, grease the bottoms of 4. (Reserve 2 empty containers.)
Next, make 2 stacks of 3 containers apiece, beginning with containers with ungreased bottoms. When finished, grease bottoms of remaining 2 containers and place one atop each stack.
Using hands, apply light pressure to top and bottom of each stack until air inside is displaced and pasta “buns” are compact. Allow to sit for an hour in refrigerator. (Note: If using ramekins, grease each, cover with plastic wrap, and weigh down using a can.)
Meanwhile, place medium sized skillet over medium-high heat and add ½ tablespoon butter. When butter is melted, add onion, stirring occasionally, for about 20 minutes or until golden-brown. Add mushrooms and continue to cook until mushrooms are slightly soft, about 5 minutes. Add heavy cream and stir to coat. Remove from heat. Place mixture in medium sized bowl. Add sour cream and stir to combine. Reserve empty skillet for future use.
Add burger meat to medium sized bowl. Season with salt and pepper. Using hands, form 3 equal sized patties. Make small indentations in top of each with thumb. Set aside.
Reheat skillet over medium-high heat. Melt ½ tablespoon butter. Cook buns until golden-brown, about 5 minutes per side. Remove from skillet, and set aside.
In the same skillet, melt ½ tablespoon butter. Add patties. Cook for 6 minutes per side (for a burger cooked to medium).
Place one “bun” on plate. Top with burger patty, then mushroom mixture. Top with other bun. Serve.