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Mushroom Beef Patties with Maple-Glazed Carrots Recipe


This is a yummy dinner with beef and mushrooms mixed together to make patties. They are cooked in a pan. Sweet carrots with maple and herbs are cooked in the oven. Put the patty in a bun and eat with the carrots.


6 medium carrots
240 ml chicken or vegetable broth
1.25 lb cremini mushrooms
3 cloves garlic
1 small bunch Italian parsley
1 lb lean ground beef
2 tbsp sour cream
4 sesame seed buns
1 large yellow onion
2 tbsp all-purpose flour
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp maple syrup
3/4 tsp salt
1 tbsp soy sauce


Preheat oven to 425°F (220°C).
Wash and dry all produce. Peel and trim carrots. Cut into 1/2-inch thick sticks and place in a large bowl.
Add 1 tbsp olive oil, maple syrup, 1/2 tsp salt, and toss to coat the carrots. Spread on a baking sheet and roast until tender, about 20-25 minutes.
While carrots are roasting, mince half the mushrooms and thinly slice the other half. Set aside in separate bowls.
In a mixing bowl, combine ground beef, soy sauce, minced mushrooms, and 1/4 tsp black pepper. Mix well and form into 4 patties.
Heat a skillet over medium-high heat. Add patties and cook for 5 minutes on one side. Flip and cook for another 4-5 minutes. Transfer to a plate and cover with foil.
Peel and thinly slice the onion. Mince the garlic and parsley, keeping them separate.
In the same skillet, add remaining 1 tbsp olive oil, sliced onions, and garlic. Cook until onions are soft, about 3-4 minutes.
Add sliced mushrooms to the skillet and cook until they soften, about 3-4 minutes.
Sprinkle flour over the mushrooms and onions, stir to combine. Pour in broth and simmer until the sauce thickens, about 3-4 minutes.
Remove skillet from heat and stir in sour cream, soy sauce, and half the parsley. Season with salt and pepper to taste.
Once carrots are done, remove from oven and toss with remaining parsley.
Toast sesame seed buns if desired.
Assemble the burgers by placing a patty on the bottom half of each bun, top with mushroom sauce, and cover with the top half of the bun. Serve with maple-glazed carrots on the side.

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