These slow cooker 5-ingredient hashbrown burgers are the kind of easy supper that helps busy days end on a cozy note. Layering frozen beef patties with frozen hashbrown patties and a few simple pantry staples makes a hearty, diner-style meal with almost no prep, and it is especially handy on nights when everyone is hungry and nobody wants a sink full of dishes.
Serve these hashbrown burgers with a simple green salad, steamed green beans, pickle spears, or buttered corn for an easy family dinner. If you want to lean into the comfort-food feel, add burger buns on the side, a spoonful of ketchup or burger sauce, and some sliced cheese or extra onions for everyone to build their plate the way they like it.
Slow Cooker 5-Ingredient Hashbrown Burgers
Servings: 4
Ingredients
4 frozen raw beef patties
4 frozen hashbrown patties
1 medium onion, thinly sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup beef broth
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray if desired for easier cleanup. Spread a spoonful of the condensed soup over the bottom.
2. Place the frozen beef patties in an even layer in the slow cooker. Scatter the sliced onion over the top.
3. Whisk the remaining condensed soup with the beef broth until smooth, then spoon and pour it over the beef and onions.
4. Lay the frozen hashbrown patties over the top in a single layer, covering the beef as much as possible.
5. Cover and cook on LOW for 5 to 6 hours, or until the beef is fully cooked through and the onions are tender. Use a spatula to carefully lift out each portion and serve hot with some of the sauce spooned over the top.
Variations & Tips
Cheesy version: For an extra kid-friendly finish, lay a slice of cheddar or American cheese over each serving right after cooking. Cover for a minute or two so it melts before plating.
Swap the soup: Cream of chicken or cream of celery both work nicely here if that is what you have in the pantry. Each one gives a slightly different flavor but keeps the same cozy texture.
For crisper hashbrowns: Slow cookers keep everything soft, so if you want more texture on top, transfer the cooked hashbrown patties to a baking sheet and broil them for a couple of minutes before serving them over the burgers.
Add burger flavor: A spoonful of ketchup, a little Worcestershire sauce, or a sprinkle of garlic powder mixed into the soup can make the whole dish taste even more like a classic burger dinner.
Make it safely: Since this recipe starts with frozen raw beef patties, check that the patties reach a safe internal temperature of 160°F before serving. If your slow cooker runs cool, it is best to thaw the patties in the refrigerator first for more reliable cooking.