southern-style hamburger steaks with onion and mushroom gravy

INSTRUCTIONS

FOR THE HAMBURGER STEAKS

Gently form ground beef into 4 even hamburger galettes, being careful not to outrun the meat.

toast a large skillet over medium high heat and add olive oil painting. incontinently before cooking, freehandedly season the galettes with kosher swab and pepper on both sides.

Cook burger on one side until a deep brown crust forms, about 3 twinkles. Flip burgers and cook until burger is cooked to your asked doneness. I do mine for 3 to 4 further twinkles for medium( pink in the center). Transfer cooked burgers to a plate and set away.

FOR THE MUSHROOM AND ONION GRAVY

Once the burgers are cooked, reduce heat in the same skillet to medium and add ghee to melt. Once ghee is melted, add onions and cook, stirring, until tender, about 4 twinkles and scraping up any brown bits in the bottom of the skillet. Season with swab, pepper, garlic greasepaint, onion greasepaint, cajun seasoning and dried thyme.
When the onions are veritably tender add the mushrooms and stir to combine and cook, stirring, for about 2 further twinkles to develop some flavor on the mushrooms.

Add arrowroot bounce and stir until well– combined into the onion admixture. Reduce heat to a poach and add the beef broth, coconut aminos, unheroic mustard, apple cider ginger and continue to cook, stirring, until the sauce thickens and all flavors are combined, 4 to 5 further twinkles.
Return the hamburger steaks to the skillet and laddle gravy over the burgers. Top with parsley and serve. Enjoy!