These burgers & gruyere mushroom sauce make for a delicious low carb dinner you can have any night of the week. Only 4.8g net carbs per serving.
When I first got married, one of my husband’s recipes was for hamburgers with cream of mushroom soup. It was super easy and tasty, but nothing fancy. This burgers & gruyere mushroom sauce recipe is a combination of that recipe and my creamy chicken with spinach & mushrooms recipe. Both of which I knew my husband really liked. This dish is very easy to make and it’s a nice way to dress up hamburger. I also like it because it’s low carb of course.
The real reason I came up with this recipe is that I bought a surplus of Costco preshaped burgers the other day. I intended to cut them in half and freeze them for a quick low carb burger salad. Unfortunately I forgot I bought them and I had to use them all in one day. (My organization skills are lacking so far in 2017). So I made a few regular burgers and I made 4 of these burgers. Boy I wish I had made more. My husband took the extras to work the next day so no leftovers for me. 🙁
To make this recipe, I had some mammoth Costco burgers (1/2 lbs each 88% lean) and two skillets going at the same time. In a cast iron skillet I cooked the burgers. I got the pan real hot and placed the burgers in, turned the heat to medium and flipped them in about 7 minutes. Meanwhile in the other skillet, I browned my mushrooms in a little butter. I love mushrooms and butter so I got them nice and brown first and then added the cream cheese, cream and spices. Once the cream cheese melted, I added the sour cream and mixed until it was well incorporated. Then when the burgers were done and ready to serve, I poured the gruyere sauce over the burgers.
Tips & Notes
I made the sauce pretty thick but you can thin it with more cream or a little beef broth if you have it. If you don’t have gruyere you can use swiss cheese instead. Also if you are using higher fat burgers you might want to drain the grease before pouring the sauce over.
Burgers & Gruyere Mushroom Sauce
I really liked this dish because it was very satiating. One burger and a nice simple green salad would be plenty for dinner. This sauce would also be great with a steak so maybe I’ll try that next time. These burgers were a half pound each which was a bit too big. Next time I would cut these in half and make 8 burgers. So the nutrition for 1 large 1/2 lb burger or 2 small 1/4 lb burgers is:
796 cals / 55.2g fat / 5.5g carbs / 0.7g fiber / 66.2g protein = 4.8g net carbs
- 2 lbs ground beef patties (I used 88%)
- 2 tablespoos butter
- 2 cups sliced mushrooms
- 2 oz cream cheese
- ½ cup cream
- ¼ cup sour cream
- 1 teaspoon garlic, crushed
- ½ cup gruyere cheese, shredded
- ¼ teaspoon dried thyme
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Shape your ground beef into burgers. I made 4 large ones.
- In a large skillet melt your butter and saute your mushrooms unitl they are brown.
- Meanwhile get your burgers going by heating another skillet on medium high and adding your burgers. Do not flip them for 5 to 7 minutes to keep them juicy.
- In the other skillet, add the cream cheese, cream, thyme, salt and pepper. Once the cream cheese is melted, add the gruyere and mix well until melted.
- Lastly add the sour cream and mix well to combine.
- Pour the mushroom sauce over the burgers once they are cooked and serve.
- Notes You can add more cream, beef broth or even a bit of water if you would like a thinner sauce.
- The burgers are huge (1/2 lbs each) so you can make this into 8 burgers easily.
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More creamy main dishes to try.