Mushrooms: I usually go fresh, just sliced creminis, but I’ve used the canned drained ones in a pinch and it’s fine. They kind of melt into the sauce either way.
Ingredients
6 frozen beef patties (about a third of a pound each — the thicker ones, if you can find them)
1 cup bottled steak sauce, give or take (I probably pour a little more than a cup, if I’m being honest)
1 large yellow onion, sliced thin
8 ounces sliced mushrooms
6 hamburger buns
Slow Cooker 5-Ingredient Steakhouse Burgers
Instructions
Spray your slow cooker insert if you want easy cleanup later — I always forget to do this and then I’m standing at the sink at ten at night, but I say it every time anyway.
Lay your onion slices across the bottom. Don’t worry about them being perfect. This layer keeps the patties off the bottom and starts building that sauce base, and they’ll all sort themselves out during cooking.
Put the frozen patties in next. They can overlap a little at the edges but try not to stack them totally on top of each other — you want the heat to get to each one. Scatter the mushrooms around and on top, just tuck them in where they fit.
Pour the steak sauce over everything. Shake the bottle first so it’s not separated, then drizzle it slow so it coats each patty. You want everything to get a hit of it.
Lid on. Low for five to six hours or high for about three to three and a half. I almost always do low because I start it in the morning when I have time, and then I’m not even thinking about dinner until the house starts smelling incredible. Don’t lift the lid to check on them — I know it’s tempting. Just let them go.
When they’re done, use a wide spatula and lift from underneath. They will absolutely fall apart if you’re not gentle. That’s how you know they’re ready. Fish them out and then stir the onions and mushrooms into whatever sauce is left in the pot, because that stuff is liquid gold and you want every bit of it as a topping.
Toast the buns if you want. I do when I remember, and I forget at least a third of the time.
Variations
Skipping the mushrooms entirely and just doing onion and sauce still works beautifully. If you’ve got picky kids who won’t eat onions either, you can do a splash of beef broth instead, about a quarter cup, just so there’s enough liquid in there.
I tried adding a little honey once, maybe two tablespoons stirred into the sauce, for a version that was slightly sweeter. It can muddy the flavor a little — try it and see what your family thinks.
Turkey patties work too — just cook them a bit longer and make sure they hit 165°F. A lighter version, not quite as rich but still good.
Storage & Leftovers
Refrigerate them within a couple of hours. I store the patties in the sauce in a covered container and they keep for three or four days, maybe — though I’ll be honest, they rarely last that long in my house. Reheat them covered in the microwave with a splash of water so they don’t dry out, or low in a skillet with some of the sauce. Don’t reheat them on high heat; they’ll tighten up and lose that tenderness.
I don’t know why I waited so long to start making these. That’s the thing I keep coming back to — sometimes the simplest version of a thing is just the best version, and I spent years convincing myself otherwise. Anyway. Serve them with oven fries if you want something easy, or potato wedges, or just chips and a salad if you’re keeping it low-effort. The saucy onions and mushrooms are so good that honestly you could spoon them over a baked potato and call it a side dish, and some nights I do exactly that with whatever’s left in the pot.
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