Baked Beef Patties Recipes

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

Steps:

• For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
• Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

Steps:

• In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.

Steps:

• Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
• Spray a non-stick skillet, and brown patties on both sides.
• Add dry onion soup mix and 1 1/2 cup water.
• Cover pan tightly and simmer for 20 minutes.
• Remove patties to a plate.
• In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
• Stir flour and water into onion gravy.
• Stir constantly with a whisk until it comes to a boil.
• Boil 1 minute.
• Return patties to pan.
• Serve with mashed potatoes or hot cooked noodles.

Steps:

• In a bowl, combine the steak sauce and 2 tablespoons coating mix. Crumble beef over mixture and mix well. Shape into four 3-1/2-in. patties. Dip both sides of patties in remaining coating. Place on an ungreased baking sheet. , Bake at 350° until a thermometer reads 160°, about 20 minutes, turning once. Serve on buns with lettuce.

Steps:

• Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
• Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• In a large bowl, combine 1/2 t.
• dried thyme, water, garlic salt, oregano, paprika, and pepper.
• Add beef; mix well.
• Shape into 4 patties.
• Coat patties with flour; dip in egg and then crumbs.
• In a skillet, brown patties in butter.
• Arrange in a greased shallow baking dish.
• Pour half of the spaghetti sauce over patties.
• Sprinkle with cheeses; top with remaining sauce.
• Sprinkle with remaining thyme.
• Bake at 400 degrees for 25 minutes or until meat is no longer pink.
• Serve.

Steps:

• In a large bowl, combine 1-1/2 teaspoons of fresh thyme (or 1/2 teaspoon dried), water, garlic salt, oregano, paprika and pepper. Add beef; mix well. Shape into four to six patties. Coat patties with flour; dip into egg and then crumbs. In a skillet, brown patties in butter. Arrange in a greased shallow baking dish. Pour half of the spaghetti sauce over patties. Sprinkle with cheeses; top with remaining sauce. Bake at 400° for 25 minutes or until meat is no longer pink. Sprinkle with remaining thyme. Serve patties and sauce on buns if desired.

Steps:

• Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
• Mix shortening and butter together in a small bowl.
• Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
• Wrap dough with plastic wrap and chill, 8 hours to overnight.
• Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
• Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
• Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
• Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
• Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into six patties. Place in a greased 11x7-in. baking dish. Spread mustard over each patty. Top with onion and cheese. Pour soup over all. Bake, uncovered, at 350° for 35 minutes or until the meat is no longer pink. Serve on buns.

Steps:

• Fry the onions in 2 oz of butter until they are turning brown.
• Add the water and continue cooking until it has evaporated.
• Remove onions and keep them warm.
• Shape the beef into round flat hamburgers (about 1" thick) and dip into seasoned flour.
• Melt remaining butter and fry the hamburgers flipping once.
• The hamburgers should be crispy brown on the outside.
• ,about 7 min each side.
• Arrange cooked hamburgers on a platter, cover with the onions, keep warm.
• Pour stock into the fry pan and bring to a boil, add salt& pepper to your taste.
• Serve with the hamburgers.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in curry powder, thyme, pepper and salt; set aside. For crust, in a large bowl, whisk together flour, curry powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water; stir just until moistened. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place about 1/4 cup filling on 1 half of each circle. Fold crust over filling. Press edges with a fork to seal., Transfer to parchment-lined baking sheets; brush with beaten egg. Bake until light brown, 22-25 minutes. Remove to wire racks. Serve warm. Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until heated through, 25-30 minutes.

Steps:

• Preheat oven to 375°F.
• Line sheet pan will aluminum foil, and treat with nonstick cooking spray.
• Combine ground beef, carrot, onion and spices. Shape into patties 1/2 inch thick.
• Bake for 45-60 min, covered. Half way through, drain grease from pan and turn patties over.
• Serve on hamburger buns, alone, with sauce, or make into mini meatballs.

Steps:

• Finely chop the onions and add to the ground beef.
• Add tomato paste, spices and seasonings.
• Mix well, then spread on an oven pan or baking dish, to form a layer 1.5 to 2 inches thick.
• Cut into 4" square sections and release sides.
• Peel tomatoes, slice and place on meet.
• Bake in center of preheated 350F oven for 30 minutes or until done.