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Make Ahead Mushroom and Beef Hamburger Patties.


  • 1 pound 93% lean ground beef
  • 1 pound 80% lean ground beef
  • 1 16 oz package white or Baby Bella Premier Mushrooms
  • 1 heaping teaspoon onion powder
  • teaspoon steak and burger seasoning


  1. In a large bowl, combine the ground beef with onion powder, steak seasoning, and mushrooms that have been finely chopped in a food processor.
  2. Line two large baking sheets and one small cookie sheet (or a large plate) with parchment paper. Use a 1/3 size measuring cup to make 16 evenly sized meatballs by packing the cup well with the ground beef and mushroom mixture.
  3. Press the patties flat onto the lined baking sheets, about ½” thick, with a plate or hamburger press if you have one. Make an indentation with your thumb in the middle of the patties to help them cook more evenly.
  4. Keep them separated on the cookie sheet and freeze them for at least five hours. When they are completely frozen, take them out of the freezer and cut the parchment paper you used to lay the patties on into squares to use for storing the patties in the freezer. Stack them on top of each other, using the parchment paper squares in between each patty in a freezer-safe quart size ziplock bag.
  5. When you’re ready to cook them, preheat your grill (or indoor grill) to medium heat. When the grill is hot, remove the parchment paper and place the frozen patties on the grill. Cook them for 4 to 5 minutes on each side. Do not move, press, or flip them before the 4 minutes.
  6. These patties will fit on smaller sized buns or large dinner rolls.