Burger Patties Seared and Baked in a thin Salisbury Steak sauce, thickened towards the end to ladle over the burgers.
Prep Time15 minutesmins
Cook Time35 minutesmins
Servings: 5Patties
Equipment
Large Pan or Skillet
Casserole Dish
Ingredients
Burger Mix
1lbGround Beef
1tspBeef Powder
1/2tspMSG
1/4 tspBaking Soda - Or up to 1/2 tsp for more of a sausage texture
Gravy
4CWater
1packOnion Soup Mix
1canCream of Mushroom Soup
1TblHP Sauce
1TblKetchup
1TblMontreal Steak Seasoning
2tspBeef Broth Powder or 1 Block Maggi Beef Cube
Salt & Pepper to Taste
Slurry
1/4CCornstarch
1/4CWater
Instructions
In a bowl, combine Gravy Ingredients and set aside. Mix the Cornstarch and Water in a separate bowl and Set aside. Combine the ingredients for the Burger Patties and shape into 90 g Patties. Lay them on a baking sheet to freeze. Or use Premade Burger Patties.
Preheat the oven to 350 F. Sear the Patties and transfer to a baking dish that can hold the Gravy as well.
Pour the set aside Gravy mix into the pan you just cooked the Burgers in and incorporate the fond into the sauce, bringing it to a Boil. Pour the Hot Sauce/thin Gravy over the Burgers and bake at 350 F for 20 Minutes. Set aside the Pan. You will use this to thicken the gravy later.
Plate the Burgers and Pour the Sauce into the Pan you previously cooked the Patties in. Bring the Sauce to Boil and reduce until it has a stronger flavor. Then add Cornstarch Slurry, mixing until thickened. Adjust the seasoning.
Ladle Gravy over Steak Burgers and Serve with Mashed Potatoes or Fries and some vegetables.
Notes
If using this straight as a Gravy. Then Simmer the Gravy to concentrate the flavors, about 20 minutes. Then add the Slurry to thicken. Adjust the seasoning.