Roasted Onion Mushroom Burgers and Potatoes
Recipe type: Roasted Meal
Prep time: 
Cook time: 
Total time: 
Serves: 6
Roasting frozen burgers with potatoes, onions, and mushrooms creates a simple and delicious one dish meal. The burgers, onions, and mushrooms can be served on a bun topped with your favorite toppings along with a side of the potatoes. It's a perfect meal for a busy night. Cook's Note: Use only frozen burgers made from lean ground beef. Regular ground beef will add too much grease to the pan, and if the burger's are not frozen, they will burn before the end of the cooking time.
  • 6 (1/4 pound) lean ground beef patties, frozen
  • 9 russet potatoes sliced ¼ to ½ inch thick (peeling is optional)
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  • 1 large onion, sliced into ¼ inch slices.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces sliced mushrooms.
  • 6 hamburger buns
  • 6 slices cheese (optional)
  • Your favorite burger toppings (optional)
  1. Preheat oven to 425 degrees.
  2. Spray a 9X13 or 10 X 15 inch baking pan with non stick spray.
  3. Toss sliced potatoes with seasoned salt and olive oil and arrange them in the bottom of the baking pan with edges slightly overlapping.
  4. Arrange sliced onions evenly over the top of the potatoes in the baking pan.
  5. Place FROZEN burgers made from LEAN GROUND BEEF on top of sliced onions.
  6. Mix together the garlic powder, onion, powder, salt, and pepper.
  7. Sprinkle this evenly over top of all of the burgers. (We usually sprinkle a pinch over each burger and repeat until we have used all of the seasoning.)
  8. Arrange sliced mushrooms on top of the burgers.
  9. Place the pan in the 425 degree oven and bake for 45 minutes to one hour.
  10. Place Mushroom topped burgers on a bun.
  11. Top with sliced cheese, optional)
  12. Using a fork, carefully remove the oven grilled onions, and place them on top of the burgers.
  13. Add your favorite burger toppings.
  14. Serve with the potatoes on the side.
Recipe by Patty Cake's Pantry at