Unbelievably Creamy Keto Hamburger Steak with Mushroom Gravy – Easy Low-Carb Dinner!

This article provides a detailed guide to making a delicious and satisfying keto-friendly hamburger steak with mushroom gravy. This recipe is a low-carb twist on classic comfort food, perfect for a weeknight dinner.

Introduction

Hamburger steak, also known as Hamburg steak, has been a popular dish for many years. It's an economical and versatile way to enjoy ground beef. This recipe elevates the humble hamburger steak by smothering it in a rich and flavorful creamy gruyere mushroom gravy, making it a perfect dish for those following a ketogenic diet. The recipe is easy to follow, uses simple ingredients, and provides a satisfying and comforting meal.

Why This Recipe Works

This keto hamburger steak with mushroom gravy recipe is a combination of a hamburger recipe with cream of mushroom soup and a creamy chicken with spinach & mushrooms recipe. The creamy gruyere mushroom gravy is rich and flavorful and goes well with the burgers. The recipe uses readily available ingredients and doesn't require flour to thicken the sauce, making it a truly low-carb option.

Ingredients

Here's a list of the ingredients you'll need to make this dish:

Ground beef: I buy ground meat that is already formed into burgers from Aldi because they look very nice when cooked. You can use a leaner package of ground beef if you want and with the rich sauce it will be fine. It is recommended to use ground meat that is already formed into burgers. This recipe uses 80% ground meat. If using leaner beef, you will have less grease to drain off.
Fresh Mushrooms: I just use white button mushrooms but you can use baby portobellos or any of your favorite varieties.
Heavy Cream, Sour Cream and Cream Cheese: This gruyere sauce is heavy on the dairy products but you can use half and half if you prefer.
Shredded Gruyere Cheese: Gruyere has a mildly nutty and earthy flavor and is creamy in texture. They sell a Gruyere/Swiss blend at Aldi and that is where I buy mine. If you want to substitute you can try with Swiss or gouda cheeses.
Beef Broth and Seasonings: I used beef broth to add more flavor the sauce but you could also use just water or beef bouillon if you want. I prefer fresh garlic in this recipe but you could substitute with garlic powder. Remember 1 clove of garlic equals ¼ teaspoon of garlic powder.
Butter
Onion powder
Thyme
Salt
Black pepper
Worcestershire sauce
Steak seasoning
Parsley
Beef base
Whisky
Xanthan Gum: Xanthan gum is a natural but processed thickener that’s been widely used in foods for years. However, it’s a powerful thickener and you can go from unthickened to a slimy science experiment in no time. Xanthan gum doesn’t thicken immediately, nor does it need to be heated (like flour or cornstarch) to activate its thickening powers. Always follow the recipe recommendations, or start small, with 1/2 teaspoon (yes 1/2 a TEASPOON) of xanthan gum per 2 cups of liquid. Whisk it in and let it rest for 3-4 minutes. It’ll start to thicken! Resist the urge to add more!

Equipment

Large skillet (cast iron skillet recommended)
Medium skillet (nonstick skillet recommended)
Medium bowl
Hand mixer (optional)

Step-by-Step Instructions

Here's how to make this creamy keto hamburger steak with mushroom gravy:

Read also: Easy Low-Carb Cheese Crackers

Prepare the Hamburger Steaks: Add eggs, seasonings, and cream soaked bread to ground beef. Form into large patties and cook them in a frying or saute pan. Shape your ground beef into burgers (4 large ones are recommended). In a medium bowl, add the ground beef, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined. Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.) To make the hamburger "steaks" combine the ground beef with the eggs, salt, pepper, garlic, onion powder, and mustard in a large bowl - mixing until well combined. Then form into eight equal patties. You will want to make them as thin as possible.
Cook the Hamburger Steaks: Place a large skillet or saute pan over medium high heat. When hot, add 1-2 teaspoons of oil and swirl to coat the pan. Get the burgers going by heating a cast iron skillet to medium high heat. Then add the burgers to the hot skillet. Turn the heat down to medium and let them cook undisturbed for about 5 to 7 minutes. Flip them over and cook for another 5-7 minutes. Note cooking time may vary depending on how big you hamburgers are. When burgers are done, drain as much excess grease as you can. If you use leaner beef patties you will of course have less grease. Place the patties in a hot skillet and cook until done. Remove from the pan and set aside.
Make the Creamy Mushroom Gravy: Meanwhile to make the creamy mushroom sauce get a medium nonstick skillet heated to medium high heat. Add the butter and when it has melted add the mushroom slices. Turn the heat down to medium and saute until they are golden brown. When the mushrooms are just about done, add the crushed garlic. Next, add the cream cheese, cream, onion powder, thyme, salt and black pepper to the mushrooms. Once the cream cheese is melted, add the gruyere cheese and mix well until melted. Lastly add the sour cream and water or broth and mix well to combine. Add the beef base and stir. Next, add the whisky and water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the heavy cream and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tablespoon of butter to give the sauce a nice sheen. Adjust seasoning with salt and pepper to taste.Add 1 can of beef broth to the skillet with the beef drippings, stir to loosen any stuck on bits from the bottom of the pan. Allow the gravy to reduce by about half, then begin adding your xanthan gum in ¼ teaspoon increments - stirring thoroughly after each addition, until you get a gravy-like consistency.
Combine and Simmer: Pour the mushroom sauce over the burgers and cook for a few minutes until the burgers are cooked through. The sauce is pretty thick but you can thin it with more heavy cream or a little beef broth if you have it.
Serve: Let the hamburger steaks rest for a couple of minutes to cool down and then serve them from the pan with the delicious mushroom gravy. Serve the sauce over the hamburger steaks. It's not a lot of sauce, but it's very flavorful and satisfying. Alternately: After the sauce thickens add the hamburger steaks back to the pan to reheat for a few minutes. Turn the heat down to low and loosely cover with foil.

Tips and Variations

Cheese Substitutions: If you don't have gruyere cheese, you can use swiss cheese instead.
Thickening the Gravy: Originally the rich mushroom gravy was pretty thick so I ended up thinning it with water. You can also use beef broth or stock or just use it as is. If the gravy is too thick, add more broth. If you have never used Xanthan gum before, it is easy to use. I recommend adding a little at a time, starting with 3/4 of a teaspoon. Spoon out a little of the gravy mixture into a bowl and whisk in your Xanthan gum. Stir until it thickens, then whisk it back into the sauce and allow it to simmer for about 3 minutes. Simply allow your gravy to reduce. As water evaporates, the sauce will naturally thicken. This will take time, anywhere from 15-30 minutes, but it works well and concentrates the flavors immensely.
Mushroom Options: You can omit the mushrooms if you want. A better option is to double onions in this recipe.
Low Carb Diet: If you are on a low carb diet, you can eat this dish as is with a vegetable like steamed broccoli and green salad to make it a meal. If you are not on a low carb diet, try it with some egg noodles or regular white rice and create a real hearty meal.
Freezing and Reheating: You can freeze this low-carb Salisbury Steak for up to three months. To reheat it, thaw it in the fridge overnight and warm it in a low oven (about 325-F) covered, until heated through.

Serving Suggestions

Serve this keto hamburger steak with mushroom gravy with a side of steamed broccoli or green salad for a complete low-carb meal. For those not on a low-carb diet, this dish pairs well with egg noodles or white rice. Creamy Mashed Cauliflower is a must with this recipe, or you can use your favorite Cauliflower Rice as a tasty side. You need something to soak up all that delicious keto mushroom sauce!

Is This Recipe Keto-Friendly?

Yes, this Salisbury Steak is keto! In this recipe, I’ve swapped out the carbs for some extra fat and flavor. Ringing in at just 2 net carbs per serving, it’s a tasty keto beef recipe.

Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Nutrition info for 1 serving: 282 calories, 19.8g fat, 1 carb, 0.3g fiber, 22.3 g protein. The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.

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tags: #keto #hamburger #steak #with #mushroom #gravy