Spoon diced tomatoes across beef patties, plus 3 ingredients, into slow cooker for a savory treat that disappears faster than anything else

This is one of those throw-it-in-and-walk-away slow cooker dinners that somehow tastes like you fussed over it. These 4-ingredient tomato basil burger steaks start with simple seasoned beef patties, then you literally just spoon canned diced tomatoes over the top, add basil and a little onion soup mix, and let the slow cooker do its thing. I started making this on nights when I was racing from work to daycare pickup and needed something hearty that would be ready when we walked in the door. It’s cozy, savory, and the kind of meal that mysteriously disappears faster than anything else on the table.

I like to serve these tomato basil burger steaks over creamy mashed potatoes or buttered egg noodles so all that tomato-basil gravy has something to soak into. A simple green salad or steamed green beans on the side keeps it fresh and balances the richness of the beef. If you’re keeping it extra easy, pile the patties and tomatoes onto toasted hamburger buns or garlic bread for a knife-and-fork open-face sandwich. A sprinkle of extra fresh basil or grated Parmesan right before serving makes it feel a little more special without any extra effort.

Servings: 4

1 1/2 pounds ground beef (80–90% lean)

In a mixing bowl, combine the ground beef, salt, and black pepper. Gently mix just until the seasoning is evenly distributed, being careful not to overwork the meat so the burger steaks stay tender.

Divide the beef mixture into 4 equal portions and shape each portion into a thick, oval or round patty about 3/4 inch thick. They should be about the size of small burger steaks that will fit comfortably in your slow cooker in a single layer.

Place the raw beef patties in a single layer on the bottom of your slow cooker. It’s okay if the edges touch slightly, but avoid stacking them so they cook evenly.

Open the can of diced tomatoes and pour them into a small bowl. Stir in the dried basil (or fresh basil, if using) and the dry onion soup mix until everything is well combined. This creates a quick, flavorful tomato-basil topping.

Using a spoon, carefully spoon the tomato mixture evenly across the tops of the raw beef patties in the slow cooker, letting the tomatoes and juices run down around the sides. Make sure each patty is well covered so it cooks in that savory tomato-basil goodness.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the burger steaks are cooked through (no pink in the center and an internal temperature of 160°F). The tomatoes will soften and mingle with the juices from the beef to form a simple sauce.

Once cooked, carefully lift the burger steaks from the slow cooker with a wide spatula, keeping them intact. Spoon some of the tomato-basil mixture and juices from the bottom of the slow cooker over the top of each patty before serving.

Serve the tomato basil burger steaks hot, with extra sauce spooned over your chosen side. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or on the stovetop with a splash of water if needed.

To lighten this up a bit, you can swap in ground turkey or a 50/50 mix of ground beef and ground turkey; just keep the patties on the thicker side so they don’t dry out. If you love extra basil flavor, add a handful of fresh basil at the very end of cooking for a brighter, more herby taste. For a slightly sweeter sauce, stir 1 teaspoon of sugar or a splash of balsamic vinegar into the diced tomatoes before spooning them over the patties. If you want more vegetables without more work, scatter a layer of sliced onions or bell peppers under the raw patties before you add the tomatoes—they’ll cook down and blend into the sauce. You can also turn this into a hearty sandwich night by serving the burger steaks on toasted buns with a slice of provolone or mozzarella; just spoon the tomatoes over the cheese so it melts. For meal prep, shape the patties the night before and keep them in the fridge; in the morning, all you have to do is drop them into the slow cooker, spoon over the tomato mixture, and turn it on before you head out the door.