Transform Frozen Beef Patties into Savory Salisbury Steaks

Salisbury steak is a retro American classic that brings comfort to any dinner table. Traditionally made from seasoned ground beef, this satisfying one-skillet meal features juicy patties blanketed in flavorful gravy. However, you can save time and effort by starting with frozen beef patties instead of raw meat. With a few simple tricks, store-bought patties become hearty homemade Salisbury steaks in minutes.

Using frozen patties cuts down on prep work substantially There’s no mixing ground meat, shaping patties, or cleaning up a messy kitchen You can customize basic frozen patties with savory ingredients to mimic homemade flavor. Then simmer the patties in an easy homemade gravy for a meal that seems like it took hours (but didn’t!).

Follow this simple guide to learn how to transform frozen beef patties into Salisbury steak perfection You’ll get all the enjoyment of this satisfying dish without the fuss, Let’s get cooking!

Choose High-Quality Frozen Patties

To make delicious Salisbury steaks, be choosy about your frozen patties. Check the ingredient list and avoid options pumped full of fillers, stabilizers, and preservatives. Your best bet is 100% beef patties with minimal added ingredients. Shoot for 80% to 85% lean beef for optimal juiciness and flavor.

Patties that are pre-seasoned or have cheese mixed in can work, but may need less added seasoning. Thinner patties around 1/4 pound each are ideal. Larger burgers may fall apart during simmering.

Opt for patties without buns or condiments included You want just the bare patty to customize as needed

Prep the Patties

For easy Salisbury steaks, you’ll need 4 to 6 frozen beef patties per batch. Run them under cool water for 20-30 seconds on each side to remove any ice crystals. Thoroughly patting dry prevents splattering when cooking.

Season each patty lightly with garlic powder, onion powder, salt, and pepper. Add any other spices you enjoy like smoked paprika or Italian seasoning. Go easy on seasoning if using pre-flavored patties.

For extra flavor and moisture, you can also brush the patties lightly with Worcestershire sauce or steak sauce.

Brown the Patties

To build deep flavor, it’s important to get nice browning on the patties before braising them in gravy. Heat a large skillet over medium-high heat and add just enough oil to coat the bottom. Carefully add the patties without overcrowding the pan.

Cook for 3-4 minutes without disturbing to develop a crisp crust. Then flip and brown the other side for another 3-4 minutes. Avoid moving the patties too much or the crust won’t form properly.

When browned on both sides, transfer the patties to a plate. They don’t need to be cooked through at this point.

Make the Gravy

A rich gravy is what really brings this dish together. While the patties brown, start the gravy.

• For traditional onion gravy, cook sliced onions and garlic in butter until softened and lightly browned.

• For mushroom gravy, sauté sliced mushrooms instead.

Whisk in beef broth, Worcestershire sauce, and seasonings. Stir in a flour slurry to thicken, then let simmer until the gravy coats the back of a spoon.

Simmer the Patties in Gravy

Nestle the browned patties into the gravy, spooning some over the tops. Reduce heat and gently simmer for 10-15 minutes, turning halfway, until the patties are cooked through and flavors have blended.

Allowing the patties to braise in the gravy infuses them with rich savory flavor. If the gravy gets too thick, add more broth.

Finish with Finesse

For serving, transfer the Salisbury steaks to a platter or plates. Spoon over plenty of gravy so it generously smothers each patty. Garnish with chopped parsley for a pop of color.

Side suggestions:

• Creamy mashed potatoes
• Buttered egg noodles
• Crisp green salad
• Glazed carrots
• Dinner rolls

Freeze any leftovers for Salisbury steaks anytime!

Troubleshooting Your Salisbury Steaks

Patties fall apart in the gravy

Certain fragile frozen patties may disintegrate when simmered. Try searing them just until heated through next time. Or mix breadcrumbs into the patties to help bind them before cooking.

Gravy is too thin

For thicker gravy, whisk together equal parts flour and water. Slowly stir into simmering gravy until desired consistency is reached. Cook 2-3 more minutes.

Patties are bland

Boost flavor by mixing Worcestershire sauce, steak sauce, or onion soup mix right into the raw patties before cooking.

Gravy tastes floury

Cooking the flour slurry for a couple extra minutes removes any raw taste. You can also add more broth or milk to mask flour flavor.

Patties are dry and tough

Lower heat slightly and add a splash more broth as they simmer. And make sure patties are at least 80% lean for best texture.

Make It a Family Favorite

Salisbury steak is pure comfort food at its very best. With this easy from-frozen method, you can enjoy hearty, saucy Salisbury steak any night of the week. Allowing