Beef patties in Mushroom Sauce


I don’t know about you guys but I find ‘minced meat’ being that – one – ingredient that I always tend to struggle with as I never know what to do with it. There’s minced meat as taco filling, minced meat in bolognese type of dishes, meat balls and then what… WHAT ELSE IS THERE?? I started making this dish back in Uni and I always felt particularly proud of it. I sometimes feel like beef patties on their own is a bit boring… I mean isn’t that why the hamburger was invented?

I think it’s important to have some sort of a sauce/gravy that brings it to life. But what I realised – by pure laziness tbh I just didn’t want to wash any more pans than necessary – was that when you let the patties cook in the sauce – myyy gooood – not only does the flavour multiply B U T the patties get a creamy texture that just melts in your mouth.

Also make sure you sprinkle in some feta to make that boring patty interesting (no but in all seriousness the salty and tangy feta helps to enhance the sweetness of the carrots – so don’t skip it).

Serve this dish with roasted or mashed potatoes and Bon Shabétit (and if you have any tips on what to make with minced meat – please let me know).




350g minced meat

1 small carrot – shredded

20 g feta cheese – sprinkled

1 tsp turmeric

1 tsp salt

2 tsp pepper

3 tsp garlic powder

1 egg

1 onion – grated

2 tbsp butter


Mushroom sauce:

200g mushrooms

1 onion, chopped

2 tbsp butter

1 beef stock

2 tbsp soy sauce

½ dl crème fraiche

1 dl cream

¼ dl boiling water

1 tsp pepper



  • Gently mix together the ground beef, egg, grated onion, shredded carrot, sprinkled feta, salt and pepper, garlic powder, turmeric. Form into small patties (you should be able to do 8 medium ones).
  • Fry onion and mushroom in a frying pan until they are golden brown – and pour it in a temp bowl and put aside.
  • Melt 2 tbsp butter in the same skillet over medium heat. Add patties and fry until brown. Flip the patties and brown the other side.
  • Add the onion and mushroom mix, add crème fraiche, cream and soy. In the meantime, mix the beef stock with boiling water in a cup and pour it in the sauce. Add pepper for final touch and let it simmer for 10-15 minutes.


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