Mushroom Beef Patties- Part 2

Think salisbury steak meets country diner special, but better. Ground beef patties get studded with breadcrumbs and Worcestershire for proper old-school flavor, then pan-seared until crusty on both sides.

The sauce does the heavy work. Mushrooms and basil cook down in butter until the liquid cooks off and you get deeply browned edges, then a quick roux with cream and a splash of hot pepper sauce builds the gravy around them.

Everything gets spooned over the patties and finished with melted cheese and raw onions for crunch. This is meat-and-potatoes food with enough going on to keep it from being boring.

Kitchen Tips

• Don’t overmix the beef patty mixture or you’ll compact the meat into something that eats like a hockey puck. Mix just until the crumbs and seasoning are evenly distributed.
• Cook the mushrooms on high heat in batches if needed. Crowding the pan steams them and you lose the browned flavor this sauce lives on.
• Cook the flour into the butter for a full minute before adding cream. Raw flour leaves a pasty aftertaste that cream won’t hide.
• Shred the cheese fresh off the block. Pre-shredded cheese has anti-caking powder that keeps it from melting into that pretty glossy layer you want.

Variations

• Swap cream for evaporated milk to cut the richness without losing the body.
• Use sliced shallots or caramelized onions as the topper instead of raw for a sweeter finish.
• Sub ground turkey for beef and add a teaspoon of Dijon to the sauce for a lighter weeknight version.