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Close-up of oven-baked beef patties in pan juices with chopped parsley and a serving spoon

Oven-Baked Beef Patties

Tender oven-baked beef patties made with sautéed onion, breadcrumbs, eggs, and cream. A simple homemade dinner to serve with mashed potatoes, rice, or vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 patties
Course: Main Course
Cuisine: Eastern European-Inspired
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1.76 lb ground beef 800 g
  • 1 onion finely chopped
  • 2 large eggs
  • 3.5 oz fine plain dry breadcrumbs 100 g
  • 3 tablespoons plus 1 teaspoon light cream 50 ml
  • salt to taste
  • garlic powder to taste
  • paprika to taste
  • additional seasonings to taste, optional
  • cooking oil a little, for sautéing the onion

Method
 

  1. Preheat the oven to 400°F (200°C). Prepare an oven-safe glass baking dish or a parchment-lined baking sheet.
  2. Sauté the chopped onion in a skillet with a little cooking oil until softened and golden. Let cool slightly.
    Chopped onions sautéed until golden in a skillet with a wooden spoon
  3. Combine the ground beef, eggs, breadcrumbs, cream, salt, garlic powder, paprika, and cooled onion in a large bowl. Add any optional seasonings. Mix gently until evenly combined.
    Mixed ground beef in a white bowl, ready to be shaped into patties
  4. Shape into 6–8 evenly sized patties and arrange in a single layer in the prepared dish.
    Brushing raw beef patties in a baking dish with a pastry brush before baking
  5. Bake for approximately 25–35 minutes, depending on thickness, until the center reaches 160°F (71°C).
    Baked beef patties with chopped parsley in a dark baking dish on a striped towel
  6. Serve warm with your favorite sides and spoon over some of the cooking juices.

Notes

  • The original recipe uses 20% cream; light cream is the closest US equivalent.
  • Measure breadcrumbs by weight for consistency.
  • Mix only until combined and avoid overbaking.
  • Cooking time varies with the size of the patties and the baking dish.
  • The yield refers to individual patties, not servings (6–8 patties, depending on size).