This recipe transforms simple ingredients—ground meat, rustic seasonings, and fresh vegetables—into a comforting, restaurant-quality dinner you can easily prepare at home. The journey begins by blending ground meat with egg, dried tomatoes, a hint of dill, and a splash of milk to create a tender, flavorful mixture. Shaped into uniform patties with the help of a metal ring and a spoon, the meatballs press into flat cutlets that bake to juicy perfection in the oven. Halfway through baking, each patty receives a smear of tangy sauce made from mayonnaise, tomato sauce, and mustard, followed by a blanket of sautéed mushrooms and onions, sliced pickles for crunch, and a final crown of shredded mozzarella. Meanwhile, a vibrant slaw of shredded cabbage, crisp cucumber strips, grated carrot, fresh parsley, and zesty garlic–lemon dressing offers a bright contrast to the rich, melty patties. The result is a harmonious plate: tender, savory meat layered with sweet onions and earthy mushrooms, brightened by cheese and pickle, alongside a refreshing slaw that keeps each bite light and lively.
Preparation, Cook, and Total Times
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Preparation Time: 30 minutes (chopping, mixing, shaping)
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Bake Time: 30–40 minutes (oven set to 180 °C/356 °F)
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Total Time: Approximately 1 hour 10 minutes
Yield
Makes six generously sized patties; serves 4–6 as a main course.
Cuisine
Modern Home-Style FusionIngredients
For the Meatball Patties
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1 lb (500 g) lean ground meat (beef, pork, or a mix)
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1 large egg
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Salt, to taste
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Freshly ground black pepper, to taste
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1 tsp dried tomato flakes or sun-dried tomato powder
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2 Tbsp milk (80 ml)
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1 Tbsp finely chopped fresh dill (or 1 tsp dried)
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1 burger bun, torn into crumbs and pressed with a fork to create coarse breadcrumbs
For the Tangy Sauce
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2 Tbsp mayonnaise
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2 Tbsp tomato sauce (ketchup or passata)
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1 Tbsp yellow or Dijon mustard
For the Mushroom–Onion Melt
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1 Tbsp butter or olive oil
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1 medium onion, thinly sliced
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5.3 oz (150 g) mushrooms, sliced
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Salt and pepper, to taste
For Assembly & Baking
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2 pickles, thinly sliced
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2.1 oz (60 g) shredded mozzarella cheese
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Olive oil, for drizzling on top
For the Fresh Garden Slaw
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1 small head cabbage, shredded
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1 fresh cucumber, thinly sliced
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1 large carrot, peeled and grated
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2 cloves garlic, minced
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Juice of ½ lemon
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2 Tbsp olive oil
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Salt and chili pepper, to taste
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A handful of fresh parsley, roughly chopped
Step-by-Step Cooking Directions
1. Prepare the Meatball Mixture
In a large bowl, combine the ground meat with the egg, salt, black pepper, dried tomatoes, milk, and chopped dill. Tear the burger bun into small pieces and mash with a fork in a separate bowl to form coarse breadcrumbs. Add these to the meat mixture, stirring gently until just combined and the mixture holds together when pressed. Avoid overmixing to keep the patties tender.
2. Shape the Patties
Line a baking tray with parchment paper. Place a 3–4 inch metal ring on the tray and spoon approximately ⅓ cup of the meat mixture into it. Press firmly with the back of a spoon to flatten into an even patty. Gently lift the ring and repeat to make six patties.
3. Pre-Bake the Patties
Preheat your oven to 180 °C (356 °F). Lightly brush or spray the patties with olive oil to promote browning. Slide the tray into the oven and bake for 15 minutes to set the patties’ shape and begin cooking through.
4. Sauté Mushrooms and Onions
While the patties bake, warm butter or olive oil in a skillet over medium heat. Add sliced onion and cook 3–4 minutes until translucent. Add mushrooms, season with a pinch of salt and pepper, and sauté another 5–7 minutes until the mushrooms release their moisture and both are golden. Remove from heat.
5. Prepare the Tangy Sauce
In a small bowl, whisk together mayonnaise, tomato sauce, and mustard until smooth. Set aside.
6. Top and Finish Baking
After the initial 15 minutes of baking, remove the tray. Spread roughly ½ Tbsp of the tangy sauce on each patty. Divide the sautéed mushroom–onion mixture evenly over the patties, then top with a few pickle slices. Generously sprinkle shredded mozzarella over each. Drizzle lightly with olive oil. Return the tray to the oven and bake another 15–20 minutes, until the cheese is fully melted and bubbly and the patties are cooked through (internal temperature 70 °C/160 °F).
7. Make the Fresh Garden Slaw
While the patties finish baking, combine shredded cabbage, cucumber slices, grated carrot, minced garlic, lemon juice, olive oil, salt, pepper, and chopped parsley in a large bowl. Toss thoroughly to coat. Let sit 5 minutes for flavors to meld.
8. Serve Warm
Remove patties from the oven and allow to rest 5 minutes to set. Serve each patty alongside a generous helping of garden slaw on the side.
Nutritional Information
(Per serving; approximate, based on 6 servings)
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Calories: 410 kcal
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Protein: 28 g
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Carbohydrates: 18 g
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Fat: 24 g
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Fiber: 3 g
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Sodium: 720 mg
Serving Suggestions
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Toasted Buns: Turn this into a gourmet burger by placing patties in toasted brioche buns with extra sauce.
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Pickled Accents: Serve with extra pickled jalapeño slices for tangy heat.
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Side Dish: Offer sweet potato fries or roasted vegetables for a heartier meal.
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Beverage Pairing: A chilled lager or a crisp white wine (e.g., Sauvignon Blanc) complements the rich flavors.
Common Mistakes to Avoid
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Overworking the meat mixture: Leads to dense, tough patties. Stir until ingredients are just combined.
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Skipping the pre-bake: The initial bake helps patties hold their shape under the weight of toppings.
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Overcrowding the skillet: Sauté mushrooms and onions in one layer to ensure even browning.
Tips & Variations
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Spicy Twist: Add a pinch of cayenne or smoked paprika to the meat for extra kick.
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Herb Swap: Replace dill with chopped cilantro, parsley, or fresh oregano.
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Cheese Upgrade: Use pepper jack, Gruyère, or a blend of cheeses for different flavor profiles.
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Gluten-Free: Swap the burger bun crumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
Ingredient Spotlight: Dried Tomatoes
Dried tomato flakes or powder add concentrated umami and sweetness, deepening the meat’s flavor without adding moisture. They harmonize beautifully with herbs and spices in meat dishes.
Frequently Asked Questions
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Can I use turkey or chicken instead of beef?
Yes—ground turkey or chicken works well; add a touch of olive oil if the meat is very lean to keep patties moist. -
How do I prevent the patties from drying out?
The milk, egg, and breadcrumbs cushion the meat. Avoid overbaking—remove patties when the internal temperature reaches 70 °C (160 °F). -
Can I prepare the patties ahead of time?
Shape and refrigerate unbaked patties, covered, up to 24 hours in advance. Bake straight from cold, adding 5 minutes to cooking time. -
What if I don’t have a metal ring?
Shape patties by hand or use a round cookie cutter—just be gentle so they maintain even thickness. -
How should leftovers be stored?
Refrigerate in an airtight container for up to 3 days. Reheat in a 175 °C (350 °F) oven for 10 minutes to maintain texture. -
Can I freeze these patties?
Freeze baked or unbaked patties on a baking sheet until solid, then transfer to freezer bags. Thaw overnight in the fridge before reheating or baking. -
What can I use instead of mayonnaise?
Greek yogurt or sour cream makes a tangy sauce base; stir in ketchup and mustard as usual. -
Are these patties suitable for meal prep?
Absolutely—pair each patty with salad or grain bowls for an easy protein boost during the week. -
Can I grill the patties instead of baking?
Yes—after shaping, grill over medium heat 4–5 minutes per side, then add toppings and finish under a broiler or covered grill until cheese melts. -
How do I make the slaw less salty?
Skip salting the slaw ingredients; rely on tang from lemon and the patties’ seasoning for balance.
Conclusion
This Hearty Potato & Beef Egg–Yogurt Casserole turned patty extravaganza elevates simple ground meat into a layered, flavor-packed centerpiece. The interplay of spiced beef, tender potatoes, melty cheese, and crisp, zesty slaw brings balance and excitement to every plate. Ideal for family dinners, casual entertaining, or satisfying weeknight meal prep, these patties prove that home cooking can be both comforting and creative. Enjoy the rich, savory layers and bright side of slaw—elevate your dinner table tonight!