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onion burger patties with mushroom gravy

Recipe by
Maggie M
In The Kitchen, OH

It's not the prettiest of dishes but it is simple and quite tasty. If you are in the mood for meat and potatoes this will take care of that. We've been making this for years but now that we know how to make our own dry onion soup mix it's better for us in the sodium department. We have cooked the burger patties on the grill and it makes for a really nice addition to the flavor of this dish. We hope you will give it a try and enjoy something plain and simple and tasty.

yield 4 serving(s)
method Stove Top

Ingredients For onion burger patties with mushroom gravy

  • 1/4 c
    dehydrated onion flakes
  • 2 Tbsp
    sodium-free beef bouillon granules
  • 1/4 tsp
    onion powder
  • 1/8 tsp
  • 1/8 tsp
    celery seed
  • dash
    black pepper
  • 1 lb
    lean ground beef
  • montreal steak seasoning
  • 1/2 c
    panko bread crumbs - unseasonsed
  • 2 c
    sliced fresh mushrooms
  • 1 Tbsp
    thinly sliced green onion - white part
  • 3 Tbsp
  • 1-1/2 - 2 c
    filtered water
  • remainder of dry onion soup mix
  • 2 Tbsp
    sour cream
  • *****
    see note below

How To Make onion burger patties with mushroom gravy

  • 1
    In small bowl mix together the dehydrated onion flakes, beef bouillon granules, onion powder, paprika, celery seed and pepper. Set your dry onion soup mix aside.
  • 2
    In a large bowl crumble the ground beef then add the egg, panko bread crumbs and 2 Tablespoons of the dry onion soup mix. Combine and form into 4 patties. Sprinkle both sides of each patty with Montreal Steak Seasoning. I like to keep mine rather thick but if you prefer thin, then by all means make them thin.
  • 3
    Heat a skillet, large enough to comfortably hold the patties without crowding them, over medium heat. Lay the patties in and brown on one side then flip and brown on the other side. Cook for about 5 minutes then remove to a platter and keep warm. Internal temperature should be right around 155 .. they will continue to cook once removed and finish off later in the sauce.
  • 4
    Add the mushrooms to the skillet drippings and cook over medium until just about caramelized. Add the onions and cook just until tender. Remove to a bowl and keep warm.
  • 5
    Sprinkle the flour over the pan drippings and whisk in. NOTE: If the mushrooms absorbed all or most of the drippings add some butter. Your ratio should be about 4 Tbsp fat to 3 Tbsp flour - give or take what you prefer for thickness. Cook over low heat - whisking constantly - for about 5 minutes being careful not to let it burn. Add about 3/4 of the water and whisk until the mixture begins to thicken. Slowly add small amounts of more water to get the mixture to the right thickness for your personal taste. Be careful not to add too much or it will be really runny. Stir in the remaining soup mix then add in the mushrooms and onions.
  • 6
    Remove from heat and whisk in the sour cream. Lay the burger patties into the sauce and spoon some sauce over top of them. Cover and let it sit for about 3 minutes to warm the meat through. Serve sauce with patties and mashed potatoes and a vegie.
  • 7
    ***** NOTE ***** If you prefer you can mix the burger patties according to instructions then toss them on the grill for a great additional flavor. While they are grilling you can get the mushroom sauce ready as described.

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