Japanese Mushroom Skillet Patty
A skillet-cooked Japanese-style ground beef patty mixed with cremini mushrooms, yellow onion, panko, egg, and soy sauce. A light soy glaze finishes the patties with savory mushroom flavor.
- 35 minute meal
- beef patty
- beginner friendly
- cremini mushrooms
- dairy free
- dinner
- family friendly
- ground beef
- japanese
- japanese cuisine
- lunch
- main course
- mild
- mushroom
- mushroom patty
- nut free
- panko breadcrumbs
- protein rich
- savory
- shellfish free
- skillet
- skillet dinner
- soy glaze
- soy sauce
- stovetop
- weeknight dinner
- yellow onion
- Cuisine
- Japanese
Shopping options
Check ingredients to include themPackage used · most used first
ground beef · 1 Pound
Kroger® 80/20 Ground Beef Tray 1 LB
Sale
100%
Details
cremini mushrooms, finely chopped · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
soy sauce · 3 Tablespoon
Kikkoman® Soy Sauce
15%
Details
panko breadcrumbs · 0.5 Cup
Kroger® Japanese Style Panko Bread Crumbs
13%
Details
large egg · 1 Count
Kroger® Grade A Large White Eggs
8%
Details
yellow onion, finely chopped · 0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
vegetable oil · 1 Tablespoon
Kroger® 100% Pure Vegetable Oil
Sale
1%
Details
granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
water · 2 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- ground beef-1 lb
- cremini mushrooms-8 oz
- yellow onion-1/2 cup
- panko breadcrumbs-1/2 cup
- large egg-1 count
- soy sauce-3 tablespoons
- water-2 tablespoons
- vegetable oil-1 tablespoon
- granulated sugar-1 teaspoon
- kosher salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Finely chop the cremini mushrooms and finely chop the yellow onion; measure the panko breadcrumbs, soy sauce, water, sugar, salt, and pepper.
Keep the chef’s knife blade angled away from your fingers while finely chopping.
Heat the large skillet over medium heat. Add 2 teaspoons vegetable oil, then cook the mushrooms and onion with the salt and pepper for 5 to 7 minutes, until softened and the mushroom moisture mostly evaporates.
Keep the skillet handle turned inward and use caution around the hot pan.
Transfer the mushroom mixture to the mixing bowl and let it cool until warm, not hot, about 5 to 10 minutes. Add ground beef, panko, egg, and 2 tablespoons soy sauce; mix gently until just combined.
Wash hands, utensils, and surfaces after handling raw beef and egg.
Shape the mixture into 4 oval patties, each about 3/4 inch thick. Press a shallow dimple in the center of each patty to help it cook evenly.
Do not reuse any plate or surface that held raw patties unless it has been washed thoroughly.
Return the skillet to medium heat. The skillet should have a light film of oil or fat; if it looks dry, add the remaining 1 teaspoon vegetable oil. Add the patties. Cook for 4 to 5 minutes on the first side, then flip and cook for 4 to 5 minutes on the second side, until well browned.
Use the spatula to flip patties away from you to reduce hot fat splatter.
Stir together the remaining 1 tablespoon soy sauce, water, and sugar. Pour around the patties and simmer for 2 to 3 minutes, spooning the glaze over the patties until glossy and lightly reduced.
Pour the glaze carefully around the hot patties to avoid steam and splatter.
Check that the center of each patty reaches 160°F. If any patty is below 160°F, continue cooking over medium-low heat, turning as needed, and recheck before serving. Remove from the skillet and serve while hot and juicy.
Cook ground beef patties to an internal temperature of 160°F before serving.
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