1. Shape your ground beef into burgers. I made 4 large ones. 2. Get the burgers going by heating a cast iron skillet to medium high heat. Then add the burgers to the hot skillet. Turn the heat down to medium and let them cook undisturbed for about 5 to 7 minutes. Flip them over and cook for another 5-7 minutes. Note cooking time may vary depending on how big your hamburgers are. 3. When burgers are done, drain as much excess grease as you can. If you use leaner beef patties you will of course have less grease. 4. Meanwhile to make the creamy mushroom sauce get a medium nonstick skillet heated to medium high heat. Add the butter and when it has melted add the mushroom slices. Turn the heat down to medium and saute until they are golden brown. When the mushrooms are just about done, add the garlic. 5. Next add the cream cheese, cream, onion powder, thyme, salt and pepper to the mushrooms. Once the cream cheese is melted, add the gruyere and mix well until melted. 6. Lastly add the sour cream and water or broth and mix well to combine. Pour the mushroom sauce over the burgers once they are cooked and serve.
NOTES:
•The sauce is pretty thick but you can thin it with more heavy cream or a little beef broth if you have it.
•You can substitute swiss cheese if you don’t have gruyere.
•If you are using high fat burgers you might want to drain the grease before pouring the sauce over.
6 Comments
Creamy Keto Burgers with Mushroom Sauce
Ingredients:
1 pounds ground beef patties
2 tablespoons butter
2 cups sliced fresh mushrooms
2 ounces cream cheese
½ cup heavy cream
¼ cup sour cream
1 teaspoon garlic, crushed (2 cloves)
½ cup gruyere cheese, shredded
¼ teaspoon dried thyme
1 teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup water or beef broth
Instructions:
1. Shape your ground beef into burgers. I made 4 large ones.
2. Get the burgers going by heating a cast iron skillet to medium high heat. Then add the burgers to the hot skillet. Turn the heat down to medium and let them cook undisturbed for about 5 to 7 minutes. Flip them over and cook for another 5-7 minutes. Note cooking time may vary depending on how big your hamburgers are.
3. When burgers are done, drain as much excess grease as you can. If you use leaner beef patties you will of course have less grease.
4. Meanwhile to make the creamy mushroom sauce get a medium nonstick skillet heated to medium high heat. Add the butter and when it has melted add the mushroom slices. Turn the heat down to medium and saute until they are golden brown. When the mushrooms are just about done, add the garlic.
5. Next add the cream cheese, cream, onion powder, thyme, salt and pepper to the mushrooms. Once the cream cheese is melted, add the gruyere and mix well until melted.
6. Lastly add the sour cream and water or broth and mix well to combine. Pour the mushroom sauce over the burgers once they are cooked and serve.
NOTES:
•The sauce is pretty thick but you can thin it with more heavy cream or a little beef broth if you have it.
•You can substitute swiss cheese if you don’t have gruyere.
•If you are using high fat burgers you might want to drain the grease before pouring the sauce over.
The nutrition for 1 burger is:
610 cals
49.3g fat
4.2g carbs
0.5g fiber
36.5g protein
3.7g net carbs
Skip the rice cauliflower which I find to be disgusting and use [Walmart Keto buns](https://www.walmart.com/ip/Keto-Culture-Hamburger-Buns-8-count/881793220). 1 gram net carbs per bun.
I’m sure this was delicious but I thought this was r/shittyfoodporn at first lol. No hate, almost all of my dishes look like this!
This looks horrendous, but sounds hella tasty. How did the mushroom sauce pair with the cauliflower rice?
Need to add some color to it
Looks like my kinda Comfort Food!