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cooking

What to do with Beef Patties?

Anne Miller

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posted 3 years ago

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I just came back from the freezer. I have 20 Beef Patties and I sort of feel we are tired of Hamburgers.

Tonight I am cooking them and serving them with mashed potatoes and brown gravy.

I would love some suggestion on how to fix them!

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Alex Mowbray

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Location: Australia

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posted 3 years ago

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Anne,

Rissoles,

Chilly con carne,

nachos,

burritos,

meatloaf,

Spero Meliora

Tina Hillel

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Location: Virginia

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posted 3 years ago

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For a change, I like to use Greek seasoning and put them under the broiler. When done, I cut in strips and add to a Greek style salad (lettuce, tomatoes, cucumber, kalamata or black olives, feta cheese sometimes, herbs if I have them or more Greek seasoning) with tzatkiki sauce for a sort of gyro salad.

We also cook them and put strips of bacon and a fried egg and eat without the bread as a late breakfast/lunch combo.

Skandi Rogers

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posted 3 years ago

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Ignore the fact they are in hamburger shape and use them like any other mince.

Lasagna

Cottage pie

Mine and tatties

Chili

Meatballs

Similar to Tina, reform them with spices and cook as kababs serve with tzatziki and salad.

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Anne Miller

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Location: USDA Zone 8a

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posted 3 years ago

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Thanks for all the suggestions, I will use them for ideas for all the ground venison that I have.

I am sure I paid extra to have them made into patties so I would like to use them as patties.

I ask Mr. Google and his suggestion were about the same as what we had for supper last night, though adding fried onion or mushrooms. Then I also saw a mention of Salisbury Steak, still basically the same as last night.

Again thanks for all the suggestions.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Tina Hillel

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Location: Virginia

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I completely understand when you paid extra to get it in patty form. You can keep it as a patty and cook with the Greek seasoning. Just chop the salad smaller and put in a pita bread or a wrap with the tzatziki to eat as gyro sandwich. I do it as a salad since I can’t eat bread.

Skandi Rogers

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Try this as a change to a standard burger, it's a "gammledags bøfsandwich" Oldfashioned beefburger.

Use a fairly large bun, fill it with mustard (sweet) ketchup, Remoulade (piccalilli mixed with mayonnaise) Pickled beetroot, pickled sliced cucumbers (sweet) and Raw onion cover it in gravy, and then cover that in crispy fried onions.

Anne Miller

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Wow, Skandi!

That looks decadent, as in something that is luxurious and self-indulgent. I assume it is eaten with a fork?

That would work since we are burnt out on hamburger buns and hot dog buns, more than the beef patties.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

randal cranor

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Location: 2300' elev., southern oregon

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posted 3 years ago

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Howdy

All the ABOVE!

I have taken ground beef and ground lamb patties and

cut sprigs of rosemary, put between 2 patties, mash patties together, and I Bar B Que outdoors...I guess you could broil or pan fry indoors
and I also have put slices of onion, garlic, and cheese slices between patties.

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Dave de Basque

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Make up a batch of chunky tomato sauce with onions, peppers, garlic & whatever herbs and other veggies you like.

Grill your patties and fry an egg for each one.

Fried egg on top of each and tomato sauce over all of it. (If you get a chance and you pan-fried the patties, deglaze the pan you cooked the patties in with the tomato sauce, mmm! (If you're using a cast iron skillet, only do this if it's really really well seasoned and keep it quick because tomato sauce and cast iron don't mix well, do the job and clean the pan right away.))

Serve with a side of really simple pasta with butter, parsley and some grated parmesan or other dry cheese. And some crusty bread so you don't leave any sauce on the plates!

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John Weiland

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Location: RRV of da Nort, USA

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posted 3 years ago

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Anne, Although I was using more standard cures when I did it, I once took some excess ground beef and made it into smoked beef sausage. Do you make sausage with your venison? There are celery powder cures out there if you would prefer to stay away from the standard curing salts. Perhaps save some of the patties and when thawed, mix with the venison for summer sausage....? Lots of good suggestions here!

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Skandi Rogers

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Location: Denmark 57N

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Anne Miller wrote:Wow, Skandi!

That looks decadent, as in something that is luxurious and self-indulgent. I assume it is eaten with a fork?

That would work since we are burnt out on hamburger buns and hot dog buns, more than the beef patties.

Very much a knife and fork job. Though everything (nearly) is eaten with a knife and fork here, certainly you won't find many people picking up a normal burger to eat it outside of mcdonalds.

Tereza Okava

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you can try the japanese approach to hamburger patties- https://drivemehungry.com/japanese-hamburger-steak-hambagu . If you're feeling ambitious, add the mix-ins to your meat; if not, just make the sauce and pour it over and serve it with whatever you're feeling like (rice, green salad with ginger sesame dressing....). I occasionally do this when I find a stash of veggie burgers in the fridge (my kid tends to hoard them).

Anne Miller

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Posts: 17948

Location: USDA Zone 8a

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posted 3 years ago

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I saw this on pinterest and thought this is a great way to use some of those patties:

source

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Barbara Manning

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Location: Nikko, Japan Zone 7a-b 776 m or 2,517 ft

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If you still have some of those beef patties lying around, try stewed burgers. Lay the beef patties in a pot, frozen or thawed. Cover the patties with at least 2 inches of water or broth. I suppose canned tomatoes -- like your last post -- would work too. Add whatever aromatics you like and simmer until the meat starts to fall apart. Thicken the sauce and serve with a nice side salad and veg. You should be able to cut the beef with a fork. The brothy bits should be sauce-like and stick to the meat. The whole plate kind of looks like a thinly sliced meatloaf, but doesn't taste like meatloaf. Good eating!

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Timothy Norton

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posted 4 months ago

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I'm rather fond of making hamburg steak with onion gravy.

My recipe resembles that of this Allrecipe link.

In essence, you are cooking your beef patties and onions for a bit on either side (five minutes a piece). You remove the patties and start adding some flour to your onions while scraping the bottom of the pan. You then deglaze the pan with some stock and a deglazing liquid if you have it. Cook that for five minutes to thicken up and then add back in your patties. I let them mingle for about fifteen minutes on low before serving.

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