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Salisbury Steak Burgers with Mushroom Gravy
PIN THIS RECIPE!I had literally never even heard of salisbury steaks before. It doesn’t even look like a steak. It’s name makes no sense to me. Would you call a rooster a chicken? No. It’s a rooster you idiot. But anyways, I again found myself with leftover ground beef, and no idea of what to make. So who do I turn to? Come on now…you know the answer. Dom. I told you he’s a genius. Are you just wishing Dom had a blog now instead of me? Yeah, me too.
All and all, salisbury steak is just ground beef with a bunch of crap added to it. It’s simple as hell AND freagin delicious. It rocked my world. I even ate it as leftovers for breakfast, lunch, and dinner…in one day. My God, my life is over the top thrilling.
Salisbury Steak Burgers with Mushroom Gravy
Ingredients
For the steak burgers:
- 1.5–2 lbs grass fed ground beef
- 1 egg
- 2 garlic cloves, minced
- 1/2 yellow onion, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
For the mushroom gravy:
- 2 tablespoons fat of choice (I used duck fat-duh)
- 3/4 cup beef broth
- 1/2 6oz can coconut milk
- 1/2 yellow onion, minced
- 1 garlic clove, minced
- 1 package mushrooms (your choice what kind)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Heat up that grill of yours. If you don’t have a grill, invest in one. Or cook them on your stove top. Whatever.
- Add all the ingredients for the steaks into a large mixing bowl and use your hands to get after it. Mix everything thoroughly. Then make the meat into oval patties. Why ovals? I’m guessing that’s what makes them salisbury steaks. I don’t know. Just make them oval.
- Put your oval patties on the grill to cook. They will need to cook for about 3-5 minutes each side depending how thick you made them and how pink you want them inside.
- While the patties are on the grill, make the gravy. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
- Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
- Once the burgers and gravy are done, top the steak burgers with the mushroom gravy, and ENJOY! So tasty!
Grocery List Helper:
- Grass Fed Beef: on sale for $2.99 at Sunflower Market
- Mushrooms: on sale at King Soopers
- Beef Broth: Organic, on sale at Sunflower Market
- Yellow Onions: on sale at Sunflower Market
Oh, Hi! I’m Juli.
I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.
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46 thoughts on “Salisbury Steak Burgers with Mushroom Gravy”
Awesome recipes and photos — subscribed to your RSS feed.
Also put your site up as a featured blog on my new Paleo/Primal aggregator site (debuting August 1st) @ http://primalconnect.com/m/sites/view/PaleOMG
Hey Man with the Plan,
You freaking rock! Thanks so much for supporting my blog and spreading the word! Keep up the great work!
Hi Juli!
Ok, 2nd recipe of yours I tried and like! I pretty much followed it, but decided I liked my gravy with a little more consistency. So I added a little almond flour (as it was what I had on hand), but it turned out kinda grainy. Still TASTES ah-mazing, but probably won’t do that again with the almond flour. I need somtething a little less “corn-mealy” if I try that again. Bottom line is my 3yr old DEVOURED this (and your meatloaf)…w/o me having to threaten her Bubble Guppies TV time…that’s huge. I’m so bragging about you allover my FB page….thanks!
★★★★
Good Kim!! I hate when my roommate takes away Bubble Guppies from me. I throw fits too.
To make the gravy thicker I hold back 1/4 cup of the beef broth and mix 1 tablespoon of arrowroot powder an a splash of full fat coconut milk into it. THEN I add it the arrowroot mixture to the pan of simmering broth, onions, mushrooms and seasonings. It will thicken up with the heat. If it’s not thick enough for your liking, just repeat the process, but use a 1/2 tablespoon of arrowroot. If the gravy gets too thick, just add broth to the pan until is thins out to your preference. This gravy is amazing and I love Juli for coming up with this awesome recipe. It’s a family favorite and in regular rotation in our home. 🙂
★★★★★
Oh my heavens, this looks delicious! I am going to try it this week. I am guessing you reduce the gravy to make it thicker? Might help Kim. I bet some arrowroot would do the trick too.
But I just have to tell you…a rooster is a chicken. Chickens are roosters (male) and hens (females). I know, off topic… I just love chickens (both alive and on my table). They’re so cute and loving.
★★★★★
Yeah arrowroot would definitely do the trick most likely!!
This is my FAVORITE meal. We’ve had it twice in 2 weeks.
★★★★★
That’s awesome! Glad you’re looking back at older recipes!
I made the gravy to put on a roast, wow, is it good, thank you for thr recipe!!
★★★★★
We just tried this tonight and it was Awesome!
★★★★★
Looking forward to trying this recipe tomorrow. Quick question, at what point in the recipe would you add arrowroot to thicken and how much? Back in the day when I used corn starch to thicken I had to add it to water to dissolve it first before adding to the recipe. Is that the same for arrowroot?
Thanks 🙂
I’m not totally sure, I haven’t really use arrowroot starch a ton. try googling it, that might help!
yum! I made this tonight and even the kids and hubby ate it up! I did add some arrowroot at the end of cooking the sauce. It was really good! Thanks!
★★★★★
OMwow!!! This recipe was Ahhh-MAZING!!! Definitely adding it to the monthly recipe rotation! Thank you!!!
★★★★★
My husband has been cackling about his coworkers who bring Salisbury steak TV dinners for lunch. He
asks me,”What the hell is Salisbury steak?”. I answered, “Probably something invented for TV dinners.” Then I finally looked it up… it was invented by Dr. Salisbury, who was an early proponent of a low carb diet.
I love trivia!
And thanks for the recipe!
O.M.G. this seriously has to be the best tasting recipe you’ve ever created. And not only that, it is leaps and bounds better than the microwave meal I used to have as a kid. Consider yourself lucky to have never experienced that. As for the gravy, like the other comments above, I added about 3-4 tsp of arrowroot powder to help thicken it up. Keep up the good work!
★★★★★
I love these and have made them a few times. tonight i switched up the gravy and used beef stock rather than coconut milk and thickened with aarowroot. it was perfect! for realzzzz!
i am probably going to eat this for the next two weeks. people at work are going to make me get my head checked.
★★★★★
Love this recipe!! Made it the other night and I think this convinced my partner that paleo tastes amazing and isn’t deprivation or starvation at all 🙂
Had to share: I loved the gravy so much, that I decided it would be a good soup….increase the coconut milk to a 14 oz. can and the beef stock to 32 oz give it an hour on simmer and voila! Pure magic!
I am not surprised because I love all of your recipes, but I loved the combination of flavors! Thanks.
I am eating this as a type and I am enjoying every bite! I LOVED Salisbury Steak as a kid (sadly the over processed TV dinner kind) and I thought it would be fun to make a “throw back” meal. So glad I made this, will be adding to the rotation. I would have liked my gravy a little thicker so perhaps I will try a little arrowroot powder next time.
★★★★★
This recipe was the bomb! I loved it and so did my husband, ten year old son and nine year old daughter. It was similar to the beef stroganoff we love, but way healthier. Awesome! Thanks, Juli!
★★★★★
I tried the Salisbury steak tonight. Yuck! Way to much pepper. I had to throw it away. Will try other recipes though!
Hi Juli,
Congrats on your new cookbook plans! I love your blog.
Anyhoo, just baked this as a big square loaf in a 9×13 pan (added frozen spinach) with some gravy changes (coffee instead of beef broth; a generous shake of Mel’s Ras el Hanout seasoning, and arrowroot flour to thicken after baking).
SO SO SO delicious. My oldest four boys (aged 13, 10, 7, 5 years) didn’t complain once. They heartily ate it up which is the biggest compliment, seriously. I typically fight with at least one kid at each dinner…
Thanks!!
Brandae
★★★★★
I don’t currently have any animal fat on hand….suggestions on what to use would be appreciated! Thanks!
I’m confused about the fat part of the recipe? Can you suggest something specific and where to buy it? I’m so new to this!
The most flavorful and relish paleo meal I have made so far! The meat was seasoned so well, and the gravy was too, it was just an explosion of flavor in my mouth! Can’t wait to eat the lovers, and then make again!
Well that’s what I get for using my phone to type a comment! Translation:
RELISH = delish
LOVERS = leftovers
Oops!
Just made this for dinner tonight, so good! I did back off on the pepper amounts a bit, but still so flavorful! I also added 1 T. of tapioca starch to thicken the gravy, think I should have gone with a teaspoon instead, oh well, I just added some water and it’s all good 😉
I adore your blog and can’t express how talented I believe that you are!! You are an awesome inspiration and have a fantastic sense of humor! I read your blog at work (shh! don’t tell my boss) and I literally laugh out loud at my desk! People think that I am nuts!! THIS RECIPE IS SO AWESOME!! If you make this for anyone who has no idea about eating Paleo, it will convert them! It’s THAT good!! I fight my husband for the leftovers! LOL Keep doing what you’re doing.
★★★★★
This was delicious, and won over my family! Made double the gravy and ate a cup the next day as Cream of Mushroom Soup. Is that wrong?
★★★★★
So good! I added a little rosemary I had leftover from from the roasted grape and onion pork chops and it was delightful.
★★★★★
I made this last night, it was delicious! Thank you for sharing the recipe.
★★★★★
We made the gravy part of the recipe for our steaks and it was amazing! We added a bit of fresh thyme towards the end and it gave it a really nice flavour.
This is our first post on your blog but have made a bunch of your recipes over here in Brisbane, AU! Love your blog!
I made this tonight….really good! I used ground turkey and omitted the coconut milk using all beef stock…Also I didn’t have any arrowroot…so I used a trick I learned in culinary school (so so many years ago)….reduce your sauce to almost half….remove from the heat, and swirl in cold butter (used grass-fed). Makes a delectable gravy/sauce. Great recipe…thanks again!
★★★★
Made this tonight. Doubled the recipe, using both ground pork and ground beef. Followed the rest of the recipe as stated and used 1 tsp of arrowroot to help thicken it a bit.
Delicious!!!!
★★★★★
Used 1lb ground turkey and 12oz of ground beef because that’s what I had, and it was fantastic. Sauce is amazing! This will go into regular rotation.
★★★★★
I made this for dinner today and its so freaking awesome! The gravy was a little thin so I added some xanthan gum. It thickened up nicely. I was a little worried about using a whole package of mushrooms but it came together nicely and the flavor is amazing.
can you use tapioca starch for thickening the gravy?
yes
This was awesome! My husband is a confirmed southern man who is not health conscious but needs to lose a big beer belly. He was very suspicious of the coconut milk but ended up loving this. He wants to use the gravy with Swedish meatballs. So long wheat!
★★★★★
yum! sounds delicious!
It’s called Salisbury steak, because it was named after its creator Dr. J H Salisbury
Really enjoyed this recipe. My mom used to pop frozen Salisbury steak in the oven and we all used to love it. We knew no better! These are definitely an upgrade and was nostalgic for me. Great flavor! Loved the thyme in it
it always amazes me what recipes you try when the photos are so so frightening. you’re the best Cass! i need to remake this one and rephotograph it lol!!