MINI BEEF AND MUSHROOM PATTIES
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.
Provided by Rhoda Boone
Categories Hamburger Mushroom Kid-Friendly Soy Sauce Bake Sunday Stash Beef Ground Beef Small Plates
Yield Makes about 26
Number Of Ingredients 8
Steps:
- 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.
- 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.)
- 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.
- Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
- Do Ahead
- Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.
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