Paleo Burger Steak with Mushroom Gravy
Indulge in the hearty, comforting flavors of this Paleo Burger Steak with Mushroom Gravy, a wholesome twist on a classic favorite. Featuring tender beef patties seasoned with a blend of onion and garlic powder and bound with almond flour and an egg, these burger steaks are pan-seared to perfection for a rich, golden crust. The star of the dish—the creamy, dairy-free mushroom gravy—is made with sautéed button mushrooms, fragrant garlic, coconut milk, and a splash of coconut aminos, lending an umami-packed punch while keeping it entirely paleo-friendly. Whether served with roasted vegetables or fluffy cauliflower mash, this easy-to-make recipe promises a savory, satisfying meal that's both gluten-free and grain-free. Perfect for weeknight dinners or meal prep, it delivers bold flavors with a health-conscious edge.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 2 tablespoons Almond flour
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Coconut oil
- 200 grams Button mushrooms
- 2 cloves Garlic cloves
- 1 cup Coconut milk
- 2 tablespoons Coconut aminos
- 1 teaspoon Fresh thyme
Instructions
In a large mixing bowl, combine the ground beef, almond flour, onion powder, garlic powder, salt, black pepper, and egg. Mix well until all the ingredients are fully integrated.
Form the mixture into 4 equal-sized patties, ensuring they are compact and will hold their shape during cooking.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until browned and cooked to your desired level of doneness.
Remove the patties from the skillet and set them aside. Leave the drippings in the skillet for added flavor to the gravy.
Reduce the heat to medium and add the remaining tablespoon of coconut oil to the same skillet.
Slice the button mushrooms and mince the garlic. Add them to the skillet and sauté for about 5 minutes or until the mushrooms have released their moisture and start to brown.
Stir in the coconut milk, coconut aminos, and thyme. Stir the mixture and bring it to a simmer, allowing it to thicken slightly over the next 3-4 minutes.
Return the burger steaks to the skillet, simmering them in the gravy for an additional 5 minutes, ensuring they are heated through and well coated.
Serve the burger steaks hot, smothered in mushroom gravy. Enjoy with your favorite paleo-friendly sides such as roasted vegetables or cauliflower mash.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
