Ingredients
Step-by-Step Instructions
- Mix the ground beef, pork rinds, soup mix, black pepper, and Worcestershire sauce in a large bowl. Combine with your hands until fully incorporated.
- Form into four ½-inch thick hamburger patties.
- Using your thumb, press down the center of each patty to create an indentation.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter.
- Add hamburger patties and cook for 5 minutes on each side.
- Transfer to a plate.
- Reduce the heat to medium, and add onions and mushrooms to the skillet. Saute for 5-7 minutes. Add salt and pepper, to taste.
- Whisk in the broth and bring to a boil.
- Make the cornstarch slurry by mixing 2 tablespoons cornstarch with ¼ cup water.
- Pour the slurry into the sauce. Stir for 2 minutes, or until the sauce has thickened.
- Turn off the heat and stir in the remaining 2 tablespoons of butter.
- Add the hamburger patties back to the skillet. Garnish with parsley and serve.
Nutrition
Notes
- I’m using 80/20 gound beef for this recipe. You can use any ground meat that you like (chicken, turkey, beef).
- You can usually find Lipton onion soup and dip mix in the soup aisle on the top shelf.
- I’m using baby bella mushrooms in this recipe but feel free to use another type of mushroom.
- Be sure to salt and pepper the sauce to your liking. Since there is the onion soup mix, and Worcestershire sauce there is no need to add extra salt. It’s a personal preference.
- This is best served over cauliflower mash with choice of vegetable (green beans, broccoli, salad).
- You could substitute chicken broth in place of beef broth.
- Tools needed to make this recipe: large skillet, spatula, wooden spoon, large mixing bowl.
- I am using a 12-inch cast iron skillet for this recipe.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
