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Parsley Peppercorn Beef Patties

Holly Ford
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins


  • 1-1/4 lb lean ground beef sirloin is preferable
  • 1 teaspoon kosher salt
  • 3 garlic cloves
  • 3/4 cup loosely packed finely chopped fresh parsley
  • 2 teaspoon freshly cracked peppercorn
  • 1-2 tablespoon butter
  • 1/3 cup beef or chicken broth
  • 1/3 cup heavy cream
  • more salt for seasoning optional
  • more fresh parsley for garnish


  • In a bowl combine beef, garlic, parsley, salt and form into thick (about 1") patties.
  • Sprinkle peppers on both surface of patties and press gently to adhere. Let the patties sit for 15 minutes.
  • Heat 1 tablespoon butter on a skillet over medium heat. Sear patties until golden brown both sides. Add more butter if needed. Remove from the skillet and set aside.
  • Pour chicken(or beef) stock to the skillet and degalze the skillet. Add the cream and combine. Add the beef patties back into the skillet and simmer for few more minutes over low heat until the patties are evenly cooked and the sauce is reduced a little, about 3-5 minutes. Season the sauce with salt if needed.
  • Sprinkle more parsley and serve warm over mashed potatoes.


Serving: 3g
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