Best Mushroom Beef Patties Recipes

SPINACH-MUSHROOM BEEF PATTIES

Steps:

• In a large bowl, combine the spinach, cheese, mushrooms and soup mix. Crumble beef over mixture and mix well. , Shape into eight patties. Grill, covered, over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and meat juices run clear.

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.

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.

SPINACH MUSHROOM BEEF PATTIES

Steps:

• In a large bowl, all ingredients except for ground beef,
• Crumble beef over mixture, and mix well.
• Shape into 8 patties.
• Grill, uncovered over medium hot heat for 5-7 minutes on each side or until a meat thermometer reaches 160 degrees, and meat juices run clear.

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.

MUSHROOM BEEF PATTIES

Steps:

• 1. Combine beef, crumbs, milk, worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well. Shape into 3 or 4 oval patties; cook on both sides until no longer pink.
• 2. Cook the mushrooms and basil in 2 tablespoons of butter over medium-high heat until tender. Increase heat to high; cook and stir until most of the liquid evaporates.
• 3. Melt the remaining butter; stir in flour. Gradually blend in cream.
• 4. Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly.
• 5. Cook and stir for 2 minutes more. Add enough remaining water to make a medium-thin sauce.
• 6. Add mushrooms; heat through. Serve over beef patties; top with cheese and onions.