Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 3 SERVINGS
I love the classics and this hamburger steak is a favorite Southern comfort food classic. The best part is this is paleo, whole30, and AIP. An amazing one-pan meal that you can serve by itself or with your favorite green, such as broccoli, asparagus, or a green salad. For a well-rounded meal, this hamburger steak also pairs well with mashed sweet potato.
INGREDIENTS
Hamburger:
1 tablespoon avocado oil
1 pound of ground beef
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
Gravy:
1 yellow onion, thinly sliced
2 tablespoons avocado oil
2 c. mushrooms, sliced
1 c. beef broth
2 teaspoons mustard (omit for AIP)
1 tablespoon coconut aminos
2 teaspoons apple cider vinegar
1 teaspoon dried thyme
1/4 teaspoon black pepper (omit for AIP)
2 teaspoons arrowroot starch
2 teaspoons garlic powder
1 tablespoon chopped parsley, for topping
1/2 teaspoon sea salt
HOW TO MAKE HAMBURGER STEAK
Step 1: Into 3 to 4 burgers, shape the ground beef and sprinkle with salt and pepper.
Step 2: In a large pan, heat the avocado oil over medium heat. Once the oil is hot, add the burgers to the pan and sear for about 4 to 5 minutes per side until the internal temperature of the burgers reaches 160 degrees F. Set them aside when done.
Step 3: Add more oil to the same pan. Then, add the onion slices and saute for about 5 to 6 minutes until tender. Next, add the mushrooms and cook for an additional 3 to 4 minutes until soft.
Step 4: To the pan, pour in the broth, coconut aminos, mustard, and apple cider vinegar, and add the seasonings. Stir well, then whisk in the arrowroot starch. Decrease the heat and cook for 2 to 3 minutes more until the mixture has thickened.
Step 5: Return the burgers to the pan once the gravy has thickened, and spoon the sauce on top.
Step 6: Serve the hamburger steak immediately topped with some chopped parsley. Enjoy!
NOTE:
For keto/low carb, omit the arrowroot and decrease the sauce further.
NUTRITION FACTS:
Serving size: 1 SERVING Calories: 414 | fat: 26.6G | carbohydrates: 6.8G | protein: 36.4G
Ingredients
- Hamburger:
- 1 tablespoon avocado oil
- 1 pound of ground beef
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper (omit for AIP)
- Gravy:
- 1 yellow onion, thinly sliced
- 2 tablespoons avocado oil
- 2 c. mushrooms, sliced
- 1 c. beef broth
- 2 teaspoons mustard (omit for AIP)
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper (omit for AIP)
- 2 teaspoons arrowroot starch
- 2 teaspoons garlic powder
- 1 tablespoon chopped parsley, for topping
- 1/2 teaspoon sea salt
Instructions
Step 1: Into 3 to 4 burgers, shape the ground beef and sprinkle with salt and pepper.
Step 2: In a large pan, heat the avocado oil over medium heat. Once the oil is hot, add the burgers to the pan and sear for about 4 to 5 minutes per side until the internal temperature of the burgers reaches 160 degrees F. Set them aside when done.
Step 3: Add more oil to the same pan. Then, add the onion slices and saute for about 5 to 6 minutes until tender. Next, add the mushrooms and cook for an additional 3 to 4 minutes until soft.
Step 4: To the pan, pour in the broth, coconut aminos, mustard, and apple cider vinegar, and add the seasonings. Stir well, then whisk in the arrowroot starch. Decrease the heat and cook for 2 to 3 minutes more until the mixture has thickened.
Step 5: Return the burgers to the pan once the gravy has thickened, and spoon the sauce on top.
Step 6: Serve the hamburger steak immediately topped with some chopped parsley. Enjoy!
Notes
For keto/low carb, omit the arrowroot and decrease the sauce further.
