Beef Patties in a Slow Cooker
A seriously mouthwatering meat dish—quick, easy, and delicious! These beef patties made in a slow cooker come out wonderful: juicy and tender on the inside with an appetizing golden crust outside. They pair with just about any side—potatoes, grains, vegetables, pasta, beans, or a fresh salad.
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Beef Patties in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 %
13 g
Fats 49 %
17 g
Carbohydrates 14 %
5 g
225 kcal
GI:
40
/
60
/
0
- What makes this recipe interesting is that it uses rice or millet flakes instead of the usual bread. The flakes add a nice range of minerals while keeping the patties lighter—they make them a little more flavorful and definitely more wholesome. Start with ready-made ground beef in a large bowl, or grind your own if you have the time: rinse the meat, cut it into pieces, and run it through a meat grinder twice. Peel the onion (and garlic, if using), rinse, and pat dry. Finely dice or pulse in a blender; garlic can go through a press. Pour the milk over the rice or millet flakes and let them swell for 10–15 minutes. Add the soaked flakes to the beef along with salt, pepper, and any other spices you like. Knead thoroughly, then slap the mixture against the bowl or a board a few times until it's smooth and tender. At this point you can start frying right away, or chill the mixture for a couple of hours so it firms up and shapes more easily. Divide the chilled mixture into equal portions and roll each into a ball. Flatten into rounds or shape into ovals—these also make a great base for burgers. Pour vegetable oil into the slow cooker insert. Turn on the "Sauté/Fry" setting, heat the oil, and add the patties so they don't touch. Brown until golden, then flip and brown the other side. Serve the beef patties hot with your favorite sides and sauces—anything from fresh herbs to buckwheat works, or pile them into burgers. Enjoy!
- Keep in mind that the cooking time and setting in the recipe are approximate. Every slow cooker works a little differently, and even identical models from the same maker can behave differently. Before making a new dish in yours, read its manual, then get comfortable cooking familiar dishes first and move on to new ones, dialing in the setting and time for your own appliance.
- Oils are only healthy up to a certain temperature—the smoke point—beyond which the oil starts to burn and forms toxic compounds, including carcinogens. For how to judge frying temperature and choose the best oil for the job (and which to avoid), see here.
- Also remember that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on defrosting.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flakes - 336 kcal/100g
- Ground beef - 254 kcal/100g
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