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Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 30 minutes |
| 1 lb Joyce Farms Grass-Fed Naked Beef, Ground Round |
| 2 slices honey wheat bread |
| 1 large egg, lightly beaten |
| 2 cloves garlic, minced |
| 1/2 tsp salt |
| 1/2 tsp pepper, freshly ground |
| 1 packet (1.2 oz) of brown gravy mix |
| 1 tbsp vegetable oil |
| 2 cups fresh sliced mushrooms |
| 1 medium sweet onion, thinly sliced |
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1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties. |
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2. Whisk together brown gravy mix and 1 1/2 cups water. |
| 3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes. |
| 4. Recipe Notes Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3. |
