Mushroom Beef Patties

Think Salisbury steak with attitude. The patties themselves are simple diner-style work: seasoned ground beef, bread crumbs, milk, Worcestershire for depth, and a little garlic powder. Shape oval, sear both sides until no pink remains, set aside.

The sauce is where this recipe earns its keep. Mushrooms sauteed with dried basil hit high heat at the end to drive off the water, which concentrates their flavor and keeps the finished gravy from going thin. A classic butter-and-flour roux, half-and-half, water, and a splash of hot pepper sauce build into a creamy medium-bodied gravy that cloaks the beef without pooling on the plate.

Shredded cheddar and scallions go on at the end, melting into the hot sauce for a bistro-style finish.

Chef Tips

• Don’t crowd the skillet when browning mushrooms, they steam instead of sear and won’t concentrate.
• Whisk the cream in slowly over low heat to prevent the sauce breaking.
• Taste before salting the final sauce, the Worcestershire and cheese both add sodium.
• Serve over mashed potatoes or buttered egg noodles to catch the gravy.

Variations

• Swap basil for fresh thyme and add a splash of dry sherry to the mushrooms.
• Use ground turkey instead of beef for a lighter version.
• Finish with grated Gruyere instead of cheddar for a richer, nuttier top.