Mini Beef and Mushroom Patties
3.8
(2)
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized patties and freeze them—you’ll be so glad you did. Serve them as finger food with a dipping sauce, turn them into sliders, or make it a meal with rice and steamed or roasted vegetables.
Alternatively, you can cook the patties on the stovetop. Heat 2 Tbsp. vegetable oil in a large skillet. Cook patties in batches, adding more oil as needed, until browned and cooked to desired doneness, 2–3 minutes per side for medium/medium-well. You can also swap turkey for the beef for a lighter patty.
Recipe information
Total Time
50 minutes
Yield
Makes about 26
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3–4 minutes more for medium/medium-well.
Do Ahead
Step 5
Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.
Recipe notes
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