Mini Beef and Mushroom Patties

Ingredients for Mini Beef and Mushroom Patties

• 2 medium onions, coarsely chopped

• 450g crimini or white button mushrooms, trimmed, coarsely chopped

• 900g beef mince (preferably chuck, 20% fat)

• 2 tablespoons low-sodium soy sauce

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• Two (18x13") rimmed baking sheets

How to make Mini Beef and Mushroom Patties

Arrange racks in upper and lower thirds of oven; preheat to 232°C. 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.

Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.