Photo Credits:


For the Stuffed Patties:

  • 1 Egg
  • 2 Tbsp. Water
  • 1-2 potatoes peeled and grated
  • ¼ Cup dry Breadcrumbs
  • 1 Small Onion, chopped
  • ½ tsp. Dried Thyme
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 Pound Ground Beef
  • ½ Cup Cheddar Cheese, grated

For the Mushroom Gravy:

  • 1 Cup Mushrooms, sliced
  • 1 Tbsp. Butter
  • 1 Can Condensed Cream of Mushroom Soup
  • 1 Tbsp. Ketchup
  • 2 tsp. Worcestershire Sauce
  • 1/4 tsp. Dried Thyme
  • ½ cup milk


Stuffed Patties:

  1. In a large bowl, beat egg with water; stir in bread crumbs, onion, thyme, salt and pepper. Add beef and grated potato mix just until combined.
  2. Divide into quarters; shape into balls. With finger, make a well in each ball and place a quarter of the cheese in the well. Press meat over to enclose the cheese. Press into ¾ inch thick patties. It’s better to make this ahead and refrigerate for up to 24 hours.
  3. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160° and juices run clear.

Mushroom Gravy:

  1. In a large skillet, sauté mushrooms in butter until tender. Stir in the soup, ketchup, Worcestershire sauce, and thyme. Heat through.
  2. Add enough milk to make desired consistency for the gravy.

Serve patties topped with mushroom gravy. Makes 4 servings.

Credits to: