Craving a classic, comforting meal that’s both simple to prepare and incredibly satisfying? These Pan-Fried Ground Beef Patties are wonderfully juicy and full of savory flavor, perfectly complemented by tender sautéed mushrooms and rich, creamy mashed potatoes. It's a heartwarming dish that brings a touch of home to any table, proving that elegant dining can be deliciously fuss-free.
📜 Ingredients
For the Ground Beef Patties:
1 pound (450g) lean halal ground beef
1/2 medium yellow onion, finely minced
1 large egg
1/4 cup plain breadcrumbs (ensure halal certification if store-bought)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil, for frying
For the Sautéed Mushrooms:
8 ounces (225g) cremini or button mushrooms, sliced
1 tablespoon olive oil
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup halal beef broth or water
1 tablespoon fresh parsley, chopped, for garnish
For the Creamy Mashed Potatoes:
4 medium russet potatoes, peeled and quartered
1/2 cup warm milk
2 tablespoons unsalted butter
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped, for garnish
For Serving:
Cherry tomatoes, halved
📝 Instructions
- Prepare the Ground Beef Patties: In a large bowl, combine the ground beef, minced onion, egg, breadcrumbs, garlic powder, onion powder, black pepper, and salt. Mix gently but thoroughly with your hands until just combined – be careful not to overmix, as this can make the patties tough. Form the mixture into 4-6 evenly sized patties, about 3/4 inch thick.
- Pan-Fry the Patties: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the patties into the skillet. Cook for 5-7 minutes per side, or until beautifully browned and cooked through to your desired doneness. The internal temperature should reach 160°F (71°C). Remove the patties from the skillet and set aside on a plate, tented with foil to keep warm.
- Prepare the Mashed Potatoes: While the patties are cooking, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well.
- Mash the Potatoes: Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry them out slightly. Remove from heat. Add the warm milk, butter, salt, and pepper. Mash with a potato masher or fork until smooth and creamy. Taste and adjust seasonings as needed. Cover to keep warm.
- Sauté the Mushrooms: In the same skillet used for the patties (no need to clean it, the drippings add flavor!), add 1 tablespoon of olive oil. Add the sliced mushrooms and thinly sliced onion. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and the onions are softened.
- Add Garlic and Broth: Stir in the minced garlic and cook for another minute until fragrant. Pour in the halal beef broth or water, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes until slightly reduced.
- Assemble and Serve: Plate the warm ground beef patties with a generous spoonful of the sautéed mushrooms and a serving of creamy mashed potatoes. Garnish with fresh chopped parsley and a few halved cherry tomatoes for a burst of color and freshness. Enjoy!
💡 Chef's Tips
- For Extra Juicy Patties: Don't press down on the patties while they cook; this squeezes out the delicious juices. Also, adding a tablespoon of water or broth to the ground beef mixture can help keep them moist.
- Mushroom Gravy: To thicken the mushroom sauce into a richer gravy, after adding the broth, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water. Simmer until it thickens to your desired consistency.
