Chopped Beef Recipe

Prep ingredients

Finely chop the yellow onion and, if using, the dill pickle. Measure the ketchup, Worcestershire sauce, mustard, salt, pepper, minced garlic, breadcrumbs and milk so everything is ready.

Soak breadcrumbs

In a small bowl combine the plain breadcrumbs and whole milk. Let sit 2–3 minutes until breadcrumbs absorb the milk and become slightly moist.

Combine beef mixture

In a large bowl add the ground beef, chopped onion, minced garlic, soaked breadcrumbs, egg, ketchup, 1 tablespoon Worcestershire sauce, mustard, diced pickle (if using), kosher salt and black pepper. Using clean hands or a sturdy spoon, gently mix until just combined. Do not overwork — mix until ingredients are evenly distributed.

Form chopped beef

Divide the mixture into four equal portions (about 4 ounces each). Shape each portion into a loose, flattened oval patty approximately 1/2 inch thick. Make sure patties are uniform so they cook evenly.

Preheat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter; swirl to coat and melt the butter.

Sear patties

Add the patties to the hot pan without crowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until a deep brown crust forms on the first side. Flip and sear the other side 2–3 minutes until browned and internal temperature reaches 160°F (71°C). Remove cooked patties to a plate and tent loosely with foil to rest.

Make pan sauce

Lower heat to medium. Leave any browned bits in the pan. Add 1 cup beef broth, scraping the bottom of the pan with a wooden spoon to loosen fond. Stir in 1 tablespoon brown gravy mix (or prepared beef gravy) and 1 teaspoon Worcestershire sauce. Simmer gently 2–3 minutes until sauce reduces slightly and thickens. Taste and adjust salt/pepper as needed.

Finish

Return the seared chopped beef patties to the pan and spoon sauce over them to coat. Warm together for 1–2 minutes so flavors meld. Stir in the remaining tablespoon of butter off the heat for sheen, and sprinkle with chopped parsley if using.

Serve each chopped beef patty with a generous spoonful of pan sauce over mashed potatoes or on toasted bread; add steamed vegetables on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.