1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Make the Gravy:
In a medium bowl, whisk the cream of mushroom soup and milk together until smooth. Stir in the chopped parsley and set aside.
3. Form the Patties:
In a large bowl, combine the ground beef, crushed saltines, 1 cup of milk, Italian seasoning, garlic powder, onion powder, cayenne, salt, and pepper. Mix with your hands just until combined—avoid overmixing.
Shape the mixture into 6-8 equal-sized, oval-shaped patties.
4. Sear the Patties:
Place the flour for dredging on a plate. Lightly coat each patty in flour on both sides.
Heat oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, just until a golden-brown crust forms. You are not cooking them through.
5. Assemble and Bake:
Arrange the seared patties in a single layer in the prepared baking dish.
Pour the prepared mushroom gravy evenly over the top, covering all the patties.
Cover the dish tightly with aluminum foil and bake for 30-40 minutes, or until the patties are cooked through and the gravy is bubbly.
6. Serve:
Let rest for 5 minutes before serving. Spoon plenty of gravy over each patty.
Garnish with additional fresh parsley and serve over mashed potatoes, egg noodles, or rice.
💡 Pro-Tips:
Don’t Overmix: For tender patties, mix the beef and other ingredients only until they are combined. Overworking the meat will make the patties tough.
Searing is Key: Don’t skip the searing step! It builds a flavorful crust and helps the patties hold their shape.
Make it Your Own: Feel free to add sliced mushrooms or a diced onion to the skillet after searing the patties for an extra layer of flavor.
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