Beef Stroganoff Burgers

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 sauté pan, over medium-high heat, sear the patties, browning on both sides.  About 2-3 minutes each side.  Remove patties from pan and set aside.  (Note: patties will not be fully cooked at this stage.)

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. Sauté 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.  Add beef bouillon granules and stir until dissolved.

Stir sour cream and heavy cream into sauce.  Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.