Once done, carefully lift the patties out with a spatula and gently stir the gravy in the bottom of the slow cooker to smooth it out. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the patties hot with plenty of the mushroom gravy spooned over the top. Garnish with chopped fresh parsley if you like.
Variations & Tips
You can swap the milk for beef broth if you want a slightly deeper, less creamy gravy. For a bit of onion flavor without extra chopping, stir 1 to 2 tablespoons of dried minced onion into the ground beef along with the bread crumbs. If you need to stretch the meal for more people, shape the patties a little smaller and serve them over extra mashed potatoes or noodles.
To lighten it up, you can use leaner ground beef or a mix of ground beef and ground turkey, but keep in mind that leaner meat may be a bit less juicy. For extra flavor, add a dash of Worcestershire sauce to the ground beef mixture.
Food safety tips: Always wash your hands and any surfaces or utensils that touch raw ground beef. Make sure the patties reach an internal temperature of 160°F/71°C before serving; if you’re unsure, use an instant-read thermometer by inserting it into the center of the thickest patty. Don’t leave the finished dish sitting at room temperature for more than 2 hours—refrigerate leftovers promptly in shallow containers and reheat until hot and steaming before eating.
