📝 About This Recipe
This elevated comfort food classic transforms humble ground beef into a gourmet masterpiece, featuring juicy, seared patties draped in a rich, velvety umami gravy. By swapping traditional flour for keto-friendly thickeners and utilizing the deep flavors of caramelized onions and earthy cremini mushrooms, we've created a dish that feels indulgent while remaining strictly low-carb. It is the ultimate 'hug on a plate' for anyone craving soul-warming Southern-style cooking without the carbohydrate heavy-lifting.
🥗 Ingredients
The Beef Patties
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 2 cloves Garlic (minced very fine)
- 1 tablespoon Worcestershire Sauce (ensure brand is sugar-free for strict keto)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Avocado Oil (for searing)
The Mushroom and Onion Gravy
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 1 medium Yellow Onion (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter (grass-fed preferred)
- 1.5 cups Beef Bone Broth (rich and unsalted)
- 1/4 teaspoon Xanthan Gum (used as a keto-friendly thickener)
- 2 tablespoons Heavy Cream (for silkiness)
- 2 sprigs Fresh Thyme (leaves stripped)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Use your hands to gently mix until just combined—do not overwork the meat or the steaks will become tough.
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2
Divide the beef mixture into 4 equal portions and shape them into oval patties, about 3/4-inch thick. Press a slight indentation into the center of each patty with your thumb to prevent them from bulging while cooking.
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3
Heat the avocado oil in a large heavy-bottomed skillet (cast iron is best) over medium-high heat until the oil is shimmering.
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4
Place the patties in the hot skillet. Sear for 4-5 minutes per side until a deep, dark brown crust has formed. They should be cooked nearly through. Remove patties to a plate and tent loosely with foil.
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5
In the same skillet, lower the heat to medium and melt the butter. Add the sliced onions and mushrooms to the pan, scraping up the browned bits (fond) from the bottom of the skillet.
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6
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and golden and the mushrooms have released their moisture and browned beautifully.
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7
Stir in the fresh thyme leaves and cook for 1 minute until fragrant.
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8
Pour in the beef bone broth. In a small ramekin, whisk the xanthan gum with the heavy cream until smooth, then whisk this mixture into the simmering broth.
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9
Let the sauce simmer for 3-5 minutes. The xanthan gum will begin to thicken the liquid into a glossy, velvety gravy.
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10
Taste the gravy and adjust seasoning with salt and pepper if necessary. Place the cooked hamburger steaks and any accumulated juices back into the skillet.
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11
Spoon the gravy, onions, and mushrooms over the steaks. Simmer for another 2 minutes to ensure the meat is heated through and the flavors are melded.
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12
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Don't overmix the beef; handle it just enough to form the patties to maintain a tender texture. If the gravy gets too thick, add a splash more beef broth to reach your desired consistency. Always use 80/20 ground beef; leaner meat will result in dry hamburger steaks that lack flavor. When using xanthan gum, less is more—give it a few minutes to activate before adding more, or you'll end up with a gummy texture. For a deeper flavor, let the onions caramelize slowly before adding the mushrooms.
🍽️ Serving Suggestions
Serve over a bed of creamy cauliflower mash to soak up all that delicious gravy. Pair with buttery roasted radishes or sautéed green beans with garlic. A crisp wedge salad with blue cheese dressing provides a cool contrast to the rich beef. For a beverage, a robust sugar-free iced tea or a dry Cabernet Sauvignon works beautifully. Add a side of steamed asparagus with a squeeze of lemon for a bright, acidic pop.