Patties (Beef/Chicken/Vegetable)

Patties (Beef/Chicken/Vegetable)

Juicy seasoned patties made three ways, ready for buns, plates, or wraps.

Total 27 min Makes 4 servings Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Red meat

This recipe shows how to shape and sear patties from ground beef, ground chicken, or a mashed vegetable-and-bean mixture, each seasoned for maximum flavor without drying out. A quick skillet sear builds a browned crust while keeping the centers tender, making these suitable for weeknight dinners, meal prep, or casual gatherings. Choose the protein that suits your table and serve on buns, over greens, or alongside roasted vegetables.

Ingredients

  • 1 pound ground beef, chicken, or a mix of cooked mashed black beans and grated vegetables
  • 1/3 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil, for cooking

Method

  1. In a large bowl, combine the ground beef, chicken, or vegetable-bean mixture with breadcrumbs, egg, minced garlic, diced onion, Worcestershire sauce, salt, pepper, and smoked paprika.

  2. Mix gently with your hands or a spatula just until combined; overmixing can make patties dense.

  3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.

  4. Cover and refrigerate the patties for 15 minutes to help them hold their shape during cooking.

  5. Heat olive oil in a 9-inch skillet over medium heat until shimmering.

  6. Add the patties to the skillet, leaving space between them, and cook without moving for 5 minutes to develop a browned crust.

  7. Flip the patties and cook on the second side for 5 to 6 minutes, until beef or chicken patties reach an internal temperature of 160°F to 165°F, or vegetable patties are heated through and golden.

  8. Transfer the patties to a plate and let rest for 3 minutes before serving.

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    Patties (Beef/Chicken/Vegetable)

    This recipe shows how to shape and sear patties from ground beef, ground chicken, or a mashed vegetable-and-bean mixture, each seasoned for maximum flavor without drying out. A quick skillet sear builds a browned crust while keeping the centers tender, making these suitable for weeknight dinners, meal prep, or casual gatherings. Choose the protein that suits your table and serve on buns, over greens, or alongside roasted vegetables.

    27 min 4 servings 310 cal

    Ingredients

    • 1 pound ground beef, chicken, or a mix of cooked mashed black beans and grated vegetables
    • 1/3 cup breadcrumbs
    • 1 egg
    • 2 cloves garlic, minced
    • 1/4 cup onion, finely diced
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon smoked paprika
    • 2 tablespoons olive oil, for cooking

    Method

    1. 1

      In a large bowl, combine the ground beef, chicken, or vegetable-bean mixture with breadcrumbs, egg, minced garlic, diced onion, Worcestershire sauce, salt, pepper, and smoked paprika.

    2. 2

      Mix gently with your hands or a spatula just until combined; overmixing can make patties dense.

    3. 3

      Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.

    4. 4

      Cover and refrigerate the patties for 15 minutes to help them hold their shape during cooking.

    5. 5

      Heat olive oil in a 9-inch skillet over medium heat until shimmering.

    6. 6

      Add the patties to the skillet, leaving space between them, and cook without moving for 5 minutes to develop a browned crust.

    7. 7

      Flip the patties and cook on the second side for 5 to 6 minutes, until beef or chicken patties reach an internal temperature of 160°F to 165°F, or vegetable patties are heated through and golden.

    8. 8

      Transfer the patties to a plate and let rest for 3 minutes before serving.