Slow Cooker Butter Burger Steaks with Green Beans and Potatoes Step-by-step instructions

Before you start

Before starting, trim the green beans and halve the baby potatoes. Measure out the onion seasoning, melted butter, and beef broth. Have a large skillet ready for browning the patties.

The slow cooker should be clean and dry. This recipe comes together quickly, so having everything prepped makes the process smooth.

Instructions

Brown and Layer

1. 1Shape and Brown the Patties
   Shape the ground beef into 4 patties, about 3/4 inch thick. Heat a large skillet over medium-high heat and brown the patties for 2 to 3 minutes per side until a deep brown crust forms. Do not cook them through; they will finish in the slow cooker.
   Look for The patties have a dark golden crust on both sides but are still pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a light touch when shaping to keep the patties tender. A cast-iron skillet gives the best browning.
2. 2Layer the Vegetables
   Place the halved baby potatoes in the bottom of the slow cooker. Scatter the trimmed green beans over the potatoes. Arrange the browned patties on top of the vegetables in a single layer.
   Look for The slow cooker is filled with an even layer of vegetables and patties.
   Tip Cut larger potatoes into quarters if needed so they cook evenly with the beans.
3. 3Season the Dish
   Sprinkle the onion seasoning evenly over the patties and vegetables, making sure to cover all the surfaces. Gently pat the seasoning into the meat and vegetables so it adheres.
   Look for The seasoning is distributed evenly across the top of the dish.
   Tip If using a homemade blend, ensure it contains salt and pepper for the best flavor.

The patties have a dark golden crust from the skillet, and the slow cooker is layered with potatoes, green beans, and patties. The seasoning is sprinkled evenly, and the buttery broth has been poured over. The slow cooker is ready to start cooking.

Slow Cook

4. 4Add the Buttery Broth
   In a small bowl, whisk together the melted butter and beef broth. Pour the mixture evenly over the patties and vegetables. Do not stir; the liquid will distribute as it cooks.
   Look for The liquid pools around the base of the slow cooker, but the seasoning stays on top.
   Tip For a richer flavor, use homemade beef broth or add a splash of Worcestershire sauce.
5. 5Slow Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are fork-tender and the beef patties reach an internal temperature of 160°F (71°C). Avoid opening the lid during cooking to keep the heat steady.
   Look for The kitchen smells of buttery onions and the vegetables are tender when pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the slow cooker runs hot, check at the 3-hour mark. Cooking time may vary.

After 4 to 5 hours on low, the kitchen fills with a rich onion-butter aroma. The potatoes are tender when pierced, and the patties are cooked through. The broth is bubbling gently around the edges.

Rest and Serve

6. 6Rest and Serve
   Turn off the slow cooker and let the dish rest for 5 minutes. Use a slotted spoon to transfer the patties, green beans, and potatoes to a serving platter. Spoon some of the buttery onion broth over the top before serving.
   Look for The patties are tender and the vegetables are coated in glossy broth.
   Tip Serve with crusty bread to soak up the delicious broth.

The dish has rested for 5 minutes. The patties are moist and tender, the vegetables are coated in glossy broth, and everything is ready to be plated and served.

Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is skipping the browning step, which leaves the patties pale and less flavorful. Another is stirring the slow cooker after adding the broth, which can break up the patties.

Also, avoid overcooking the green beans if you add them too early; they should be tender-crisp, not mushy. Finally, resist the urge to lift the lid repeatedly, as it lowers the temperature and extends cooking time.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the beef patties reach an internal temperature of 160°F (71°C). The green beans should be tender but still bright green.

The broth will have reduced slightly and taken on a rich, buttery color. Let the dish rest for 5 minutes before serving to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part