Mini Beef And Mushroom Patties Recipes

MUSHROOM BEEF PATTIES

Steps:

• In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.

MINI BEEF MUSHROOM BURGERS

Steps:

• In bowl, combine beef, egg, bread crumbs, onion, salt and pepper. Shape into 12 small patties, about 3 inches (8 cm) in diameter. Barbecue, broil or pan-fry in skillet until an instant read digital thermometer reads 160°F (71°C), 3 to 4 minutes per side. Sandwich in bun, with desired topping.
• Canadian: Place 1 bacon slice diced in a skillet over medium heat. Add 1-1/2 cups (375 mL) sliced Ontario Mushrooms; cook until tender, about 4 minutes. Season to taste with salt and pepper. Place 4 cooked burgers in buns, spread each with mustard and top with mushrooms and a slice of aged Ontario Cheddar, Brie or Swiss cheese.
• Italian: Spread 1 tsp (5 mL) pesto on each of 4 cooked burgers. Place Ontario Greenhouse Lettuce Leaf on each bun bottom. Place burger on lettuce and top each with Ontario Greenhouse Tomato slice and a slice or two of Ontario Bocconcini cheese. If desired, grill or broil to melt cheese.
• Asian: Brush 4 cooked burgers with 1 tsp (5 mL) teriyaki sauce, place in buns. Combine 1/4 cup (50 mL) each shredded Ontario Carrot, diced Ontario Greenhouse Cucumber and Ontario Bean Sprouts. Top burgers with vegetables.

MINI BEEF AND MUSHROOM PATTIES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
• Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
• Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
• Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
• Do Ahead
• Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.

BEEF PATTIES WITH GRAVY

Steps:

• In a large bowl, combine the egg, bread crumbs and onion. Crumble beef over mixture and mix well. Shape into two patties. , In a large skillet, cook patties until browned on both sides until meat is no longer pink. In a large bowl, combine the soup, water and mushrooms; pour over patties. Bring to a boil. Reduce heat; cover and simmer until heated through. Serve over noodles, rice or potatoes.

MUSHROOM BEEF BURGERS

Steps:

• Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
• Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
• Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.

MUSHROOM AND BEEF BURGERS

Steps:

• In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

MUSHROOM-SMOTHERED BEEF BURGERS

Steps:

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
• Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

BEEF PATTIES WITH BEEFY MUSHROOM GRAVY

Steps:

• Add the egg and bread crumbs to the ground beef and mix well.
• Shape into 4 to 6 patties.
• Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
• Drain off the fat.
• Spoon over the patties the undiluted Beefy-Mushroom soup.
• Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
• Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.