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
Scale
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
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!