Some days, you just need a hearty plate that hugs you back—and that’s exactly what this keto burger steak with mushroom gravy does. This one’s been my weeknight lifesaver more times than I can count. It’s unapologetically rich, delightfully messy in the best way, and low-carb enough to keep your goals on track without sacrificing comfort.
Why You’ll Keep Coming Back for This Burger Steak
- Ready in under 30 minutes, perfect for busy weeknights
- Rich, creamy mushroom gravy made keto-friendly
- Just one skillet needed
Let’s Talk Ingredients (And Why They Matter)
This isn’t your average patty-and-gravy situation. Each ingredient pulls its weight, flavor-wise and nutrition-wise.
Ground beef: Look for 80/20 ground chuck—it gives you that juicy, satisfying bite. It’s the backbone of so many keto beef recipes I rely on.
Egg: Keeps things moist and binds your seasonings in place.
Almond flour: This low-carb hero holds your patties together without any breadcrumbs in sight.
Worcestershire sauce: Just a dash adds that can’t-put-your-finger-on-it depth.
Garlic & Onion powder: Pantry MVPs. You’ll miss ‘em if you skip ‘em.
Butter + olive oil: A duo that sears beautifully and sets up a flavorful base for your creamy mushroom sauce.
Baby bella mushrooms: These soak up flavor like little sponges and pair beautifully with rich beef.
Beef broth + heavy cream: This combo delivers that velvet-like gravy we all crave on a chilly night.
Xanthan gum (optional): A pinch will thicken things up if you like a spoon-coating gravy.
Step-by-Step: From Skillet to Soul-Satisfying Supper
Here’s how we make this cozy skillet dish come to life:
- In a large bowl, mix your ground beef, egg, almond flour, Worcestershire, garlic and onion powder, salt, and pepper. Shape into 4 burger steaks—about ¾-inch thick.
- Heat olive oil and 1 tbsp of butter in a cast iron or heavy-bottom skillet over medium-high heat. Sear the patties 4–5 minutes per side. Don’t fuss too much—let that crust form. Remove and set aside.
- Add the remaining butter to the same skillet. Toss in sliced mushrooms and sauté until browned and tender, 6–8 minutes.
- Deglaze with beef broth, scraping up those golden bits. Stir in heavy cream and bring to a gentle simmer.
- Optional: Sprinkle in xanthan gum while stirring continuously to thicken the sauce.
- Return the burger steaks to the skillet. Spoon gravy over the tops, cover, and simmer 5 more minutes until everything’s cozy and cooked through.
What to Watch Out For
Making keto burger steak with mushroom gravy isn’t hard, but here’s where folks usually trip up:
- Overworking the beef: Treat it gently. Overmixing makes for tough patties.
- Skipping the sear: That crust is key for flavor and holding the patties together.
- Watery gravy: Use the xanthan gum or reduce longer—don’t rush it.
Tips That Make This Recipe Shine
This dish has saved my bacon more than once, and here’s how you can make it your trusty weeknight hero too:
Batch it: Double the patties and freeze them raw. Next time, you’ll be 20 minutes away from dinner bliss.
Mushroom hack: Salt mushrooms late. Early salting pulls out moisture and makes them steam instead of brown.
Want deeper flavor? Add a splash of tamari or coconut aminos to the gravy. It amps the umami without tipping the carb scale.
And if you’re cooking for picky eaters? Try the same method with turkey and this meatball-style flavor base. It’s a hit across the board.
Keto Burger Steak with Mushroom Gravy
Ingredients
- – 1 lb ground beef 80/20
- – 1 large egg
- – 1/4 cup almond flour
- – 1 tsp Worcestershire sauce
- – 1/2 tsp garlic powder
- – 1/2 tsp onion powder
- – Salt and pepper to taste
- – 2 tbsp butter
- – 1 tbsp olive oil
- – 8 oz baby bella mushrooms sliced
- – 1/2 cup beef broth
- – 1/3 cup heavy cream
- – 1/4 tsp xanthan gum optional
Instructions
- In a bowl, mix ground beef, egg, almond flour, Worcestershire, garlic & onion powder, salt and pepper. Form 4 burger patties.
- Heat olive oil and 1 tbsp butter in skillet. Sear patties 4–5 minutes per side. Remove and set aside.
- Add remaining butter. Sauté mushrooms until browned, 6–8 minutes.
- Deglaze with broth, stir in cream, and bring to simmer. Add xanthan gum if using.
- Return patties to skillet, spoon sauce over, cover and cook 5 minutes more.
Notes
- Don’t overwork the beef mixture to keep patties tender.
- Freeze extra patties raw for easy future meals.
- Use turkey for a lighter version and adjust cooking time.
- Add caramelized onions for deeper flavor and sweetness.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely. Just know that leaner meats can dry out. Add a touch more cream to the gravy or sneak in some grated zucchini into the patties for moisture.
How do I store and reheat leftovers?
This dish stores like a champ in the fridge for up to 4 days. Reheat gently in a skillet with a splash of cream or broth to keep the gravy luscious.
What makes this recipe truly keto-friendly?
We skip breadcrumbs and flour, using almond flour and xanthan gum instead. That keeps net carbs low, making this a go-to in your keto recipes dinner rotation.
Can I freeze it?
You bet! Freeze burger steaks and gravy separately for best texture. Thaw overnight in the fridge and reheat slowly for maximum flavor retention.
This One’s a Keeper
If you’re craving classic Southern flavors without the carb crash, this keto burger steak with mushroom gravy delivers the goods. It’s rich, flavorful, and surprisingly simple—just like my favorite meals growing up. And with so many ways to enjoy it (breakfast, meal prep, fancy Friday dinner), it earns a permanent spot in your rotation of low carb keto recipes.
For even more weeknight comfort with a twist, check out these crack burger dinner ideas that turn pantry staples into something special.
Still building your low-carb toolbox? This Bon Appétit guide to keto-friendly meal delivery kits breaks down your best options if you ever want a night off without sacrificing flavor or nutrition.
