Keto Burger Steak with Mushroom Gravy

This is what I want when comfort food is on the menu! 🍄🥩

There’s something about a hearty burger covered in creamy mushroom gravy that makes an ordinary meal feel a little more special. I wanted something rich and satisfying without reaching for the usual burger bun, and this skillet version was exactly what I was craving. 🤎

The beef patties are tender and juicy, while the creamy mushroom sauce is rich, savory, and full of cheesy flavor. This keto burger steak is a comforting low-carb dinner that feels indulgent while keeping things simple.

Servings: 4 burgers

Ingredients

Burger Patties

• 1 lb ground beef (454 g), formed into 4 patties

Creamy Mushroom Gravy

• 2 tbsp butter (28 g)
• 2 cups sliced fresh mushrooms (about 150 g)
• 2 oz cream cheese (57 g)
• ½ cup heavy cream (120 ml) or half-and-half
• ¼ cup sour cream (60 g)
• 2 cloves garlic (6 g), crushed
• ½ cup shredded Gruyère cheese (about 56 g), or Swiss cheese
• ¼ tsp dried thyme (about 0.3 g)
• 1 tsp onion powder (3 g)
• ¼ tsp salt (1.5 g)
• ⅛ tsp black pepper (0.3 g)
• ½ cup water or beef broth (120 ml)

Directions

1. Shape the ground beef into 4 evenly sized patties.
2. Heat a cast-iron skillet over medium-high heat. Add the patties, then reduce the heat to medium. Cook for 5–7 minutes without disturbing them.
3. Flip the burgers and cook for another 5–7 minutes, adjusting the cooking time according to the thickness of the patties and your preferred doneness.
4. Transfer the burgers aside and carefully drain away excess grease from the skillet if necessary.
5. Meanwhile, heat a separate nonstick skillet over medium-high heat. Melt the butter, add the sliced mushrooms, and reduce the heat to medium. Cook until the mushrooms are nicely browned, adding the garlic during the final minute.
6. Add the cream cheese, heavy cream, onion powder, thyme, salt, and black pepper. Stir until the cream cheese has melted into the sauce.
7. Add the Gruyère and stir until melted and smooth.
8. Stir in the sour cream and water or beef broth until the sauce reaches your preferred consistency.
9. Return the burgers to the skillet with the mushroom sauce and cook for a few more minutes, until the patties are completely cooked through and coated in the sauce.
10. Serve warm with the creamy mushroom gravy spooned over the burgers.

Notes

• The gravy is naturally quite thick. Add a little more heavy cream or beef broth if you prefer a thinner sauce.
• Swiss cheese can be substituted for Gruyère.
• If using higher-fat ground beef, drain the excess grease before combining the burgers with the sauce.

Macros

Nutrition information is listed per burger.

• Calories: 610 kcal
• Fat: 49.3 g
• Protein: 36.5 g
• Total Carbs: 4.2 g
• Fiber: 0.5 g
• Net Carbs: 3.7 g