Mini Beef and Mushroom Patties
3.8
(2)
Photo by Chelsea Kyle, Prop Styling by Rhoda Boone, Food Styling by Ali Nardi
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.
Cooks' Note
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 notes
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