I failed making this recipe years ago but this week I had time to revisit this recipe and perfect it! This meal has so much gravy! Make sure to serve with some sort of potato, mashed or baked would be awesome! Enjoy!
For the patties
1 lb. ground beef, 7% fat
1/2 cup crushed crackers, I use Ritz, but saltines work great too
2 Tbsp. milk
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. dried oregano
cooking oil (for browning the patties)
For the gravy mixture
10.5 oz. cream of mushroom soup, I use roasted garlic variety
(2).87 oz. pkts. brown gravy mix
1 1/4 cup water
1/2 tsp. dried thyme
2 cups sliced mushrooms
white onion, sliced
Slow Cooker Size:
6 quart or larger
In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don’t over mix. Form the meat into 4 patties. Set aside.
In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside.
In a large skillet set over medium high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through.
Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture.
Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time.
Serve and enjoy!
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