Prep time: 15 minutes
Cook time: 4 to 6 hours on LOW (or 2½ to 3½ hours on HIGH)
Total time: about 4½ to 6½ hours
Servings: 6
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot
Equipment
- 6-quart slow cooker (oval works best, so the patties lie in one layer)
- Large mixing bowl
- Small bowl and whisk, for the gravy
- Instant-read meat thermometer
- Wide spatula
- Skillet (optional, for browning)
Ingredients
For the patties
- 2 lb (900 g) ground beef, 80/20 or 85/15
- ½ cup (55 g) plain breadcrumbs or crushed crackers
- 1 large egg
- 2 tbsp onion soup mix, from the packet (this seasons the meat itself)
- ½ tsp black pepper
- ½ tsp garlic powder
For the gravy
- 1 packet (1 oz / 28 g) dry onion soup mix (use the rest of the packet after taking 2 tbsp for the patties)
- 1½ cups (360 ml) beef broth, low-sodium
- 2 tbsp all-purpose flour (optional, whisked into the broth for a thicker gravy)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard or ketchup (optional)
Vegetables
- 1 large yellow onion, sliced into half-moons
- 8 oz (225 g) cremini or white mushrooms, sliced
For finishing
- 1 tbsp cornstarch mixed with 1 tbsp cold water (optional)
- 2 tbsp butter (optional, stirred in at the end for a silky gravy)
- Chopped fresh parsley
Instructions
1. Mix the patties. In a large bowl, combine the ground beef, breadcrumbs, egg, 2 tablespoons of the onion soup mix, pepper, and garlic powder. Mix gently with your hands until just combined.
Tip: Overmixing makes meat tough. Stop as soon as everything holds together.
2. Shape the patties. Divide the mixture into 6 equal portions and shape each into a thick, round patty about 1 inch thick. Press a shallow dimple into the center of each so they stay flat while cooking.
3. Brown the patties (optional). Heat a little oil in a skillet over medium-high heat and brown the patties for 2 minutes per side. This isn’t needed for safety, since they cook through in the slow cooker, but it adds a deeper flavor, a better color, and helps them hold together. The raw patties in the video go straight in, so you can skip this step.
4. Prepare the pot. Scatter half of the onions and mushrooms over the bottom of the slow cooker. Arrange the patties on top in a single layer, with a little space between them, as shown in the video.
5. Add the onion soup mix. Sprinkle the remaining dry onion soup mix over the patties and into the gaps between them, as in the video. It will melt into the liquid and turn into the gravy base.
6. Mix and add the broth. In a small bowl, whisk the beef broth with the Worcestershire sauce, Dijon, and the optional flour until smooth. Pour it slowly around and between the patties, not directly over the tops, so the seasoning stays put. Top with the remaining onions and mushrooms.
7. Cover and cook. Put the lid on and cook on LOW for 4 to 6 hours, or on HIGH for 2½ to 3½ hours, until the patties reach 160°F (71°C) in the center. Avoid lifting the lid, since every peek adds 15 to 20 minutes.
8. Lift out the patties. Use a wide spatula to carefully lift the patties onto a plate, because they’re very tender. Cover with foil to keep warm.
9. Finish the gravy. Skim any fat from the surface. Stir the gravy well. If it’s thinner than you like, whisk in the cornstarch slurry, turn the slow cooker to HIGH, and cook uncovered for 10 to 15 minutes until glossy. Stir in the butter, if using.
10. Serve. Return the patties to the gravy for a few minutes to warm through, then plate each patty and spoon the onion and mushroom gravy generously over the top. Garnish with parsley.
Recipe Notes and Tips
Use part of the packet in the meat. Mixing a couple of tablespoons of onion soup mix into the beef seasons the patties all the way through, so they don’t taste bland inside.
Thick patties hold up best. One inch thick keeps them juicy and stops them from falling apart over a long cook.
Brown or don’t brown. Unbrowned patties are pale and soft, with a texture close to meatloaf. Browned patties look like the ones in the video’s final shots, with darker edges and a richer flavor.
Make a thicker gravy. The slow cooker doesn’t reduce liquid, so the gravy starts out thin. Flour whisked into the broth at the start, or a cornstarch slurry at the end, gives you a gravy that clings to the meat.
Watch the salt. Onion soup mix and broth are both very salty. Use low-sodium broth and don’t add any extra salt until you’ve tasted the finished gravy.
Skim the fat. Ground beef releases fat as it cooks. Skimming it off keeps the gravy from tasting greasy. Leaner beef reduces the amount.
Slow cooker liners are fine and make cleanup easier.
Variations
- Creamy version: Stir in ½ cup sour cream or a can of cream of mushroom soup at the end for a stroganoff-style sauce.
- Extra mushroom version: Double the mushrooms for a gravy that looks like the plated photo.
- Lighter version: Use 93% lean beef or ground turkey, low-sodium broth, and extra mushrooms.
- Gluten-free: Use gluten-free breadcrumbs, check the onion soup mix and broth labels, and thicken with cornstarch instead of flour.
- Spicy version: Add a pinch of cayenne or a few dashes of hot sauce.
- Wine gravy: Replace ½ cup of the broth with dry red wine.
- Instant Pot method: Brown the patties, add the gravy ingredients with 1 cup broth, and pressure cook on high for 10 minutes with a quick release.
- Oven method: Bake the patties and gravy in a covered dish at 350°F (175°C) for 45 to 55 minutes.
- Meatball version: Roll the mixture into meatballs and cook for 3 to 4 hours on LOW.
Troubleshooting
- The patties fell apart. They were overmixed, too lean, or handled roughly. Use the egg and breadcrumbs, brown them first, and lift them out with a wide spatula.
- The gravy is too thin. Add the cornstarch slurry, or simmer it uncovered on HIGH.
- The gravy is too thick. Whisk in warm beef broth, a splash at a time.
- The gravy is too salty. Use low-sodium broth and stir in a splash of water or an extra sliced onion. Serve over unsalted potatoes or noodles.
- The gravy is greasy. Skim the surface, or use leaner beef next time.
- The patties are dry. They overcooked. Check them at the early end of the time range, and use 80/20 beef.
- The soup mix clumped. Whisk it into the broth before pouring, and stir the gravy well at the end.
- The mushrooms are rubbery. They’re stirred in too late, or the pot was left uncovered too long. Add them at the start.
What to Serve With It
- Creamy mashed potatoes
- Buttered egg noodles or rice
- Steamed green beans or peas
- Roasted carrots or broccoli
- Warm dinner rolls
- A simple side salad
Storage
Refrigerate: Store patties and gravy in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth, or microwave at 50% power in short bursts, stirring the gravy between rounds.
Nutrition (Estimated, Per Serving, Based on 6 Servings)
- Calories: about 420
- Protein: about 30 g
- Carbohydrates: about 14 g
- Fat: about 27 g
- Sodium: high, so choose low-sodium broth to reduce it
These numbers are approximate and vary with the fat content of the beef and the brands you use.