Scatter sliced bell peppers around raw beef patties, along with 3 ingredients, into slow cooker for a hearty treat that I make without even thinking

This is my no-brainer, weeknight version of smothered burger steaks: seasoned beef patties nestled into the slow cooker, scattered with sweet bell peppers and onions, then bathed in a simple gravy that makes its own sauce while you go about your day. It borrows the comfort-food soul of classic Midwestern smothered steak—think diner-style hamburger steaks with onions and gravy—but pares it down to just five ingredients you can probably recite from memory. The slow cooker does the work, and you get tender, flavorful patties under a blanket of peppers, onions, and rich brown gravy.

Serve these smothered burger steaks over a bed of creamy mashed potatoes or buttered egg noodles to catch every bit of the onion-pepper gravy. A simple green side like steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette helps balance the richness. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you like a little heat, pass hot sauce or crushed red pepper at the table.

Servings: 4

1 1/2 pounds ground beef (80–85% lean)

In a medium bowl, gently combine the ground beef with the kosher salt and black pepper. Do not overwork the meat; mix just until the seasonings are evenly distributed.

Divide the beef mixture into 4 equal portions and shape each into a thick, oval burger steak, about 3/4 inch thick. This shape helps them cook evenly and stay juicy in the slow cooker.

Scatter half of the sliced onions and half of the sliced bell peppers over the bottom of the slow cooker crock, creating a loose bed of vegetables.

Lay the raw beef patties in a single layer on top of the peppers and onions in the slow cooker.

With your hands, scatter the remaining sliced bell peppers and onions all around and over the raw beef patties, tucking some down the sides so the vegetables surround the meat. This is where that close-up process shot comes to life: peppers and onions nestled in and around the patties, ready to be smothered in gravy.

In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until smooth and well combined. This three-ingredient mixture will turn into a savory, oniony gravy as it cooks.

Pour the gravy mixture evenly over the beef patties and vegetables in the slow cooker, making sure all of the patties are coated and some of the sauce seeps down between them.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the burger steaks are cooked through (no pink in the center) and very tender, and the peppers and onions are soft.

Once done, taste the gravy and adjust seasoning if needed with a pinch more salt or pepper. Use a wide spatula to lift the smothered burger steaks from the slow cooker, spooning plenty of peppers, onions, and gravy over the top of each serving.

For a slightly lighter version, use 90% lean ground beef or a mix of ground beef and ground turkey; just be aware that leaner meat can be a bit firmer, so the extra moisture from the gravy helps. If you prefer a deeper, more robust flavor, swap one can of cream of mushroom soup for cream of onion or cream of celery, or add a teaspoon of Worcestershire sauce to the gravy mixture without increasing the ingredient count beyond the core five components (beef patties, bell peppers, onion, condensed soup, onion soup mix plus water as needed for consistency). You can also use a mix of red, yellow, and green bell peppers for more color and a slightly different sweetness profile. For a gluten-conscious approach, look for gluten-free condensed soup and onion soup mix. To turn this into a freezer-friendly meal, shape and season the burger steaks, slice the peppers and onions, and freeze them together in a bag; on cooking day, add them straight to the slow cooker (no need to thaw completely), whisk up the gravy ingredients, and proceed as directed, adding about 30 minutes to the cook time. Leftovers reheat well and make excellent open-faced sandwiches on toasted bread with a spoonful of the pepper-onion gravy over the top.