Braised Beef Burgers
DAIRY
FREE
NUT
FREE
PALEO
DIET
These warm and juicy braised beef burgers, with onions, mushrooms, and tomatoes, feature a fragrant, hearty gravy. It’s comforting on a cold evening. You can serve them in a bowl topped with sauce, or put them on grain-free bread for a juicy version of the typical burger. Either way, they’re hearty and satisfying.
| Prep Time 15 minutes |
Cook Time 10 minutes |
Makes 4 burgers + 2 cups sauce |
Serving Size 1 burger + ½ cup sauce |
INGREDIENTS
1 lb. (450g) ground beef
1 tsp. sea salt
1 TB. ghee, lard, or coconut oil
2 cloves garlic, chopped
2 cups brown button mushrooms, sliced
½ cup diced yellow onion
1 cup diced tomatoes
1 cup homemade beef stock
1 TB. fresh thyme leaves, chopped
1 TB. fresh Italian flat-leaf parsley, chopped
METHOD
1 Form ground beef into 4 (1-inch-; 2.5cm-thick) patties, and season evenly with sea salt.
2 Place patties in a large skillet. Add ghee, garlic, brown button mushrooms, yellow onion, tomatoes, beef stock, thyme, and Italian flat-leaf parsley. Set heat to high, and bring to a boil.
3 Cover, reduce heat to medium-low, and cook for 10 minutes or until beef is cooked through and no pink remains in center of patties.
4 Remove from heat, and serve patties in a bowl topped with sauce.
Variation
Mexicali Turkey Burgers
Substitute ground turkey for the beef and chicken stock for the beef stock. Omit the brown button mushrooms, substitute red onion for the yellow onion and 2 tablespoons fresh chopped cilantro leaves for the thyme, add 1 extra cup chopped tomatoes and 1 tablespoon fresh lemon juice, and cook as directed for 15 minutes or until no pink remains in center of patties and internal temperature is 165°F (75°C). Top with 1 tablespoon homemade yogurt. In stage 3, you can add ¼ fresh avocado.
Braised Beef Burgers