Ingredients

The following ingredients have 4 Servings
  • 4 burger patties (⅓-pound frozen or fresh patties or made from scratch)
  • ½ white onion (sliced)
  • 2 tablespoons ghee
  • 4 cloves garlic (minced)
  • 1 14.5- ounce can beef broth (a Whole30 compliant brand if on Whole30 (or a little less than 2 cups))
  • 12 ounces baby bella mushrooms (sliced)
  • 2 teaspoons anchovy paste (optional but recommended for umami)
  • 2 tablespoons tapioca starch
  • 1 cup full-fat coconut milk or cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt (plus more to taste)

Instruction

  • Heat ghee in a large skillet, preferably cast iron, over medium heat. Add burgers and cook until cooked through, about 3-6 minutes per side. Fresh burgers will need about 3 minutes per side; frozen burgers will need about 5-6 minutes per side. Transfer to a plate.
  • Add onions and sauté until translucent, about 5 minutes. Add mushrooms and sauté until they start to soften. Add garlic and a little more ghee or oil, if needed. Cook, stirring constantly, until fragrant, about 30 seconds.
  • Add anchovy paste, if using, and tapioca flour. Whisk until smooth. Slowly add beef broth, whisking constantly, and bring to a boil. Reduce heat to a simmer.
  • Whisk in coconut milk, garlic powder, onion powder, black pepper, and salt; stir well. Return patties to gravy and simmer a couple minutes, then serve over mashed potatoes or cauliflower.