Ingredients

The following ingredients have 4 Servings
  • 1 lb 80/20 ground beef
  • 1 tsp ground mustard
  • 2 tbsp reduced sugar ketchup
  • 1 tbsp worcestershire sauce
  • 1 large Egg
  • 1/2 cup pork rinds, finely ground
  • 1 tsp Pink Himalayan Salt
  • 1/2 tsp black pepper
  • 1 tbsp coconut oil
  • 1/4 medium white onion
  • 2 ounces Baby Bella Mushrooms
  • 2 cups beef broth
  • 1 tbsp reduced sugar ketchup
  • 1/2 tbsp worcestershire sauce
  • 1/4 tsp xanthan Gum

Instruction

  • Slice the onion and baby bella mushrooms and set aside in a bowl.
  • Heat a large (we used a 12 inch cast iron) skillet to medium high heat.
  • In a large mixing bowl combine all the ingredients for the patties. Combine using your hand and form into 4 even oval patties
  • Add 1/2 tbsp coconut oil to the hot skillet and add the four patties to the skillet. Cook 4-5 minutes on each side, until fully cooked through and crispy on the outside.
  • Remove from the skillet and set on a plate.
  • Reduce the heat to medium-low and Drain off 1/3 of the drippings. Add remaining coconut oil to the skillet (1/2 tbsp) and combine and scrap up the bottom using a spatula. R
  • Add the chopped onions and mushrooms and combine using the spatula. Cook for 3-5 minutes until the onion and mushrooms are tender and cooked down.
  • Add the beef broth, ketchup, and worcestershire sauce and combine.Bring to a boil and reduce for 3-5 minutes. Add the xanthan gum, whisk to combine (ensure to get all the xanthan gum clumps mixed in) and then add the cooked patties back into the gravy mixture.
  • Cook for an additional 5 minutes, flipping the patties half way through.
  • Serve immediately and enjoy!