These hamburger steaks with gravy are the perfect low carb and frugal comfort food! They are so easy to make and with only 1 total carb per serving, you can feel good about making them a regular on your meal plan!
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Some form of this recipe has been in regular rotation at my house for years, but I was really skeptical about making a low carb gravy, and without the gravy – this dish is just hamburgers 🙂
After a little experimenting, I was able to come up with a delicious keto friendly gravy, that is sure to please even the pickiest eaters.
The trick is some heavy cream and a little xanthan gum.
In case you are as new to xanthan gum as I was when I starting contemplating this recipe, I’ll fill you in. Xanthan gum is a by-product of sugar fermentation, although it contains no sugar or digestible carbohydrates. In cooking, it’s used as a thickening agent, making it perfect for low carb recipes.
In my opinion, the most important thing to keep in mind when using xanthan gum in a recipe, is that less is usually more. I almost always add it in 1/4 tsp increments, until I get the right consistency. Too much xanthan gum leads to an almost slimy, gel like consistency, so be careful of that when using it.
You will definitely want to serve this with my mashed cauliflower! Am I the only one who looks forward to that perfect bite with meat, mashed cauliflower and gravy all in one?
To make the hamburger “steaks” simply combine the ground beef with the eggs, seasonings and mustard in a large bowl – mixing until well combined. Then form into eight equal patties. You will want to make them as thin as possible.
Place the patties in a hot skillet and cook until done. Remove from the pan and set aside.
Add 1 can of beef broth to the skillet with the beef drippings, stir to loosen any stuck on bits from the bottom of the pan. Add the heavy cream and bring to a simmer.
Allow the gravy to reduce by about half, then begin adding your xanthan gum in 1/4 tsp increments – stirring thoroughly after each addition, until you get a gravy-like consistency. I used about 1/2 tsp for this recipe, but that amount may vary depending upon how much you reduce your sauce.
Serve the cooked “steaks” topped with gravy and enjoy!
Hamburger Steaks and Gravy | Keto
Ingredients
- 2 lb 80/20 ground beef
- 2 eggs
- 2 tsp yellow mustard
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp garlic powder
- 1 can beef broth
- 2 tbsp heavy whipping cream
- 1/4-1 tsp Xanthan Gum
Instructions
- To make the hamburger "steaks" combine the ground beef with the eggs, salt, pepper, garlic, onion powder, and mustard in a large bowl - mixing until well combined. Then form into eight equal patties. You will want to make them as thin as possible.
- Place the patties in a hot skillet and cook until done. Remove from the pan and set aside.
- Add 1 can of beef broth to the skillet with the beef drippings*, stir to loosen any stuck on bits from the bottom of the pan. Add the heavy cream and bring to a simmer.*I used 80/20 ground beef for this recipe, if you use a fattier beef you should remove some of the grease before adding the beef broth. Reserving around 2-3 tbsp worth.
- Allow the gravy to reduce by about half, then begin adding your xanthan gum in 1/4 tsp increments - stirring thoroughly after each addition, until you get a gravy-like consistency. I used about 1/2 tsp for this recipe, but that amount may vary depending upon how much you reduce your sauce.
- Serve the cooked "steaks" topped with gravy and enjoy!
Notes
One could not use cream of tarter or corn starch to thicken! Or Almond or Coconut Flour?
I have never used cream of tartar as a thickener, and I didn’t want to add the carbs with corn starch – but you could certainly do so if you would like 🙂 I’ve never had good luck with using almond or coconut flour as a thickener since it stays pretty grainy – but again, you could definitely give it a shot and see how you like it!
I’ve never used cream of tartar as a thicker and corn starch is not part of a keto diet. I use cream cheese to thicken my creamy gravys.
How much is 1 can of beef broth
14.5 ounces or about 2 cups 🙂
Could you use milk instead of heavy whipping cream? I have to stay low carb and low fat, so I was wondering if it was adaptable?
I haven’t tried it with milk, but I’m pretty sure it would work just fine 🙂
I added some onions to the meat and didn’t add the xanthan gum. Very delicious! My husband had seconds!
Thanks for the review! I think that adding in some onions is a great idea, thanks for sharing 🙂
So are those real mashed potatoes there? lol
Nope 🙂 They are my Recipe for mashed cauliflower If you are missing real mashed potatoes (and who isn’t 😂) then you should definitely check it out!
I admit, I have’t tried subbing cauliflower for potatoes….I do Like cauliflower but I just cannot imagine it as a replacement for mashed potatoes.
Can’t wrap my head around it….I cannot fathom how you could get it as smooth as potatoes unless you put it in a blender….then it would get cold!
cauli mash is delicious!! I made cauli mac and cheese the other night. YUM.
going to make this. sounds good.
Can I replace or leave out the Xantham Gum? Maybe with Psyillum Husk or something else? I have IBS and I have heard that Xantham Gum can be hard on the disgestive tract.
I would just omit it. You may have a thinner gravy, but I think other options would give it a funky texture.
sounds good
Can you use Bone Broth instead of beef broth?
Yes, bone broth would work just fine.
Can you freeze this gravy?
I haven’t tried it, but I am afraid that it would separate and get a funky texture when reheating. If you’ve already made it, you could just test out a small portion and see how it works. If you try it, let me know!
My wife had I had this for dinner tonight. It was super delicious. We had it w/roasted broccoli and a green salad only because we had mashed cauliflower last night. Didn’t have xanthun gun; she used a little arrowroot instead, worked fine.
Thanks, Anthony! Glad to hear it was enjoyed 🙂
Why do you suggest the hamburger patties be as thin as possible? Is it just for faster cooking?
This is mostly a personal preference but it does prevent them from getting too thick as they cook. Hope that helps!