PENSIONERS'/FAMIILIES' DELIGHT: EASY BURGERS IN DARK MUSHROOM GRAVY: part-make ahead;

For frazzled school-fixated cooks as well as pensioners: simple, much-loved North American classic...

1st published 2017 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty meal.' 'Excellent! 'Tasters

This simple full-bodied dish* is ideal for pensioners - classic flavours and textures, easily prepared and easy to digest.

It is also a treat for busy mums preparing for the school run.

Popularised by a North America physician in late 19th century, it takes less than half an hour of cooking and can be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

20% fat beef mince - often on offer at M&S for £2, and recently at Waitrose - is fine for this recipe, so long as excess fat is drained off.    Or try a 50-50 mix with turkey mince. 

Cost: £3.00'ish (Sept 2022 - more in mince prices are higher)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
   500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbs flour  
    2 cups/400ml chicken stock (granules are fine)
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)

Also: mashed white or sweet potatoes (see tips below)

        peas or mixed veg

        one or all of lettuce leave, cucumber or tomatoes (opt)
   
Method:

1. Make Gravy the day or night before.  Heat oil in a saucepan on med high;  add onions, cook until translucent but not brown (about 5 mins) 
2. Add sliced mushrooms; cook until all liquid is released; add lemon juice
3. Add flour, stir till it is absorbed ; cook 2-3 mins 
4. Take pan off heat; gradually add stock, whisking continuously  
5. Return pan to stove; stir till thick, scraping at bottom to loosen the cooked on onion-mushroom-flour; add rosemary & thyme.
6. Simmer on a low heat 10 mins.  The gravy should be the thickness of double cream.  
7. Add soy sauce and pepper.  Cool and refrigerate overnight. 

Patties :

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs, egg, Worcestershire sauce, ketchup, mustard & a couple of tablespoons of warm water
4. Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
5. Form 4-5 oval patties about one inch/2cm deep
6. (Steps 1-5 can be completed the night before; cover & refrigerate overnight)
7. When ready to cook: Heat medium large frying pan with lid over med-high heat; generously spray with olive oil; add patties 
8. Cook a couple of minutes each side until crusty, rest on a plate; pour any fat from the pan and discard
9. Return patties to pan; pour gravy over
10. Reduce heat to med low; with lid slightly ajar, cook 8-10 mins
11. Insert the point of a sharp knife into the centre to check doneness; a little pink is fine for adults but not kids
12. If gravy is too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened. 
13. Keep warm, covered, over low heat
14. Serve with mashed swede or potatoes and peas or mixed veg + (if you like) small amount of raw veg: lettuce, cucumber, tomatoes

Comments:

• 'Simply delicious!! It's my absolute favourite of all your recipes and I will be making it at home for sure.  The gravy was rich and the cognac worked beautifully with the mushrooms.' Office Administrator.
• 'Don't understand why it's children food; it's a great winter meal.  The thick gravy and meat is hearty and a good change from spicy food.' Political Agent'
• 'Flavour excellent & patty kept its shape well.  Sauce has good rich flavour and very appetising aromas.' Local government consultant.
• Gravy: double the recipe and freeze the leftovers in self-sealing bags in portions right for your household; defrost overnight; it will taste fine but add a few fresh fried mushrooms, if you like, & check seasoning before serving

Tips:

• Pensioners can make the full recipe and freeze the two patties and gravy left over OR freeze half the beef and make half the recipe
• The quickest & easiest way to make mash is to roast or microwave the potatoes, in halves if necessary to save energy.  Remove skin and mash the flesh with a bit of butter and a small amount of milk (opt). Season with salt & pepper to taste
• Frozen peas are one of 67's must-have freezer items; frozen cubed mixed veg also saves prep time  

                                                                                                                  *inspired by Michelle Varga of Dust Bunnies 

**67 uses Amoy 

                    

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.