Hamburger Steak
This hamburger steak with mushroom & onion gravy is classic Southern comfort food made gluten-free! Serve it with greens and potatoes for a simple and comforting meal.
Ingredients
For the hamburger
- 1 lb ground beef
- 1 tsp sea salt
- ¼ tsp black pepper omit for AIP
- 1 tbsp avocado oil
For the gravy
- 2 tbsp avocado oil or you can use the fat from the burgers
- ½ yellow onion thinly sliced
- 2 cups mushrooms sliced
- 1 cup beef broth
- 1 tbsp coconut aminos
- 2 tsp mustard omit for AIP
- 2 tsp apple cider vinegar
- 1 tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 2 tsp garlic powder
- 2 tsp arrowroot starch
- 1 tbsp chopped parsley for topping
Instructions
- Season the ground beef with salt and pepper and form into 4-5 burgers.
- Heat the avocado oil over medium heat in a large pan and add the burgers. Cook for 4-5 minutes on each side or until the internal temperature reaches 160-165 F. Set aside, leaving at least 2 tbsp of fat in the pan (adding more if needed).
- Reduce to heat to medium-low. Add the mushrooms and cook in a single layer, undistured for 3-4 minutes or until lightly tender. Add the onion and toss to saute for 5-6 minutes, or until the onion is slighly caramelized.
- Combine the broth, coconut aminos, mustard, apple cider vinegar, arrowroot starch and seasonings in a bowl and stir to combine. Pour the mixture into the pan and reduce the heat, allowing to thicken for 3-4 minutes.
- Once the gravy is thick, add the burgers back to the pan and spoon the gravy over the burgers. Serve topped with chopped parsley!
Notes
For an extra layer of decadence, add shredded cheese like gruyere or Swiss if desired!
Adjust the thickness of the gravy as needed. If you like a thinner gravy, you can add a splash of beef broth to thin it out. If you like it thicker, you can simmer for longer or add extra arrowroot starch.