Diner-style comfort food and a perfect reheat dish — the gravy keeps the patties moist through freezing and warming. Portion over mashed potatoes or egg noodles in the foil pans.
Ingredients
Patties
- 1½ lb ground beef
- ⅓ cup breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp Smokehouse rub (or salt + pepper)
- ½ tsp garlic powder
- ½ tsp onion powder
Gravy
- 2 tbsp butter
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper
To serve
- Mashed potatoes or cooked egg noodles
Instructions
- Mix the patty ingredients until just combined and form into 5 oval patties. Sear in a hot skillet 2–3 minutes per side until browned (they finish in the gravy). Set aside.
- In the same pan, melt the butter and cook the onion and mushrooms until soft and browned, ~6 minutes. Sprinkle over the flour and stir 1 minute.
- Whisk in the beef broth and Worcestershire, scraping up the browned bits. Simmer until thickened, then season.
- Return the patties to the gravy and simmer gently 10 minutes until cooked through.
Make-Ahead & Storage
Portion patties and plenty of gravy over mashed potatoes or noodles in the foil pans; cool and freeze up to 3 months. Reheat tented at 350°F in the toaster oven, ~20 minutes from the fridge or ~40 from frozen. Keep gravy generous so nothing dries out.
Notes
A splash of cream in the gravy makes it richer. The patties can be made with a beef-pork blend. Double the gravy if you like it saucy over noodles.