American · Beef
Maple-Mustard Beef Buttons
Small, uniform beef patties are easier to serve and eat than a full burger, and the maple-mustard finish turns them from plain to interesting without being overwhelming. The white bean mash alongside is creamy and mild — a solid protein-rich alternative to mashed potatoes that most people won't immediately identify as beans.
Prep 10 min · Cook 20 min · Serves 4
Ingredients
- 90% lean ground beef1 lb
- Quick oats¼ cup
- Large egg1
- Salt½ tsp
- Garlic powder¼ tsp
- Olive oil1 tbsp
- Pure maple syrup1 tbsp
- Yellow mustard1 tbsp
- Water1 tbsp
- Cannellini beans, drained and rinsed2 cans (15 oz each)
- Unsalted butter2 tbsp
- Low-sodium vegetable broth¼ cup
- Salt (for bean mash)¼ tsp
Instructions
- 1
Combine ground beef, oats, egg, salt, and garlic powder in a mixing bowl.
- 2
Divide into 12 equal portions and flatten into small, approximately ½-inch-thick patties.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Cook beef buttons for approximately 4–5 minutes per side, until browned and the centers reach 160°F.
- 5
Mix maple syrup, mustard, and water in a small bowl.
- 6
Reduce skillet heat to low and add the glaze. Turn the patties gently to coat, then remove from heat.
- 7
Meanwhile, place beans, butter, broth, and salt in a saucepan over medium-low heat.
- 8
Warm for 5–6 minutes, stirring occasionally.
- 9
Mash until smooth using a potato masher or immersion blender. Add a little extra broth if necessary.
- 10
Serve three beef buttons with one-quarter of the white-bean mash per person.
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
Why this recipe works
- Oats in the mixture act as a binder and add slight texture that helps the small patties hold their shape.
- Twelve small patties instead of four large ones give each person more surface area and more browned crust per bite.
- The maple-mustard glaze is added at the very end so it coats without cooking down into bitterness.
- White bean mash provides protein and fiber with a creaminess that rivals mashed potatoes.
Substitutions
- Replace butter with olive oil for a dairy-free bean mash.
- Ground turkey can replace beef but must reach 165°F internal temperature.
- Plain mashed potatoes can replace white beans if legumes are not accepted.
Picky-eater notes
- Serve glaze separately so the patties can be eaten plain.
- Blend white beans until completely smooth, or swap for a familiar side.
- Make all patties identical in size and avoid visible herbs or onion pieces.
- Omit mustard entirely if its aroma or tanginess is uncomfortable.
Storage & reheating
Refrigerate for 3–4 days. Store beef buttons and bean mash separately for best reheating results.
FAQ
- Can I make the patties ahead and freeze them?
- Yes. Form the raw patties, freeze them on a sheet pan, then transfer to a bag. Cook from frozen at medium heat — add a few extra minutes per side.
- What if someone won't eat the bean mash?
- Mashed potatoes or rice are easy swaps. The beans can be served as a side the first time and introduced gradually alongside a familiar starch.
- Will the mustard flavor be strong?
- It's mild. One tablespoon diluted with maple syrup and water produces a lightly sweet, barely tangy coating. If mustard is a concern, start with half a tablespoon.
