This creamy keto burger steak with mushroom gravy makes for a delicious low carb skillet dinner you can have any night of the week. The creamy gruyere mushroom sauce is rich and packed with flavor and goes so well with the tender beef patties. Each burger has only 3.7g net carbs per serving.
You might also like these low carb stuffed pizza burgers recipe.
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 creamy keto burger steak with mushroom gravy recipe is a combination of that recipe and my creamy chicken with spinach & mushrooms recipe. Both of which I knew my husband really liked. And note that this is not a brown gravy but rather a creamy, cheesy savory gravy.
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 and you don’t have to use flour to make the sauce. The creamy gruyere mushroom gravy is really rich and flavorful and goes so well with the burgers. And it’s this keto burger recipe is easy to make and uses simple ingredients.
Recipe ingredients I used and substitutions.
You just need a few simple ingredients to make this dish. I use ground beef, fresh white mushrooms, butter, heavy cream, shredded gruyere cheese, sour cream, cream cheese, beef stock or broth, fresh garlic cloves, thyme, onion powder, salt and ground black pepper.
Ground beef
I buy ground meat that is already formed into burgers from Aldi because they look very nice when cooked. You can use a leaner package of ground beef if you want and with the rich sauce it will be fine. I used 80% ground beef because it tends to have a lot of flavor but it does produce a lot of grease that you will want to drain off at some point.
Fresh Mushrooms
I just use white button mushrooms but you can use baby portobellos or any of your favorite varieties. However I would not use canned mushrooms in this dish.
Heavy Cream, Sour Cream and Cream Cheese
This gruyere sauce is heavy on the dairy products but you can use half and half if you prefer. You could get alway with eliminating the sour cream if you didn’t have any but I would definitely keep the cream cheese as it thickens the gravy without use all-purpose flour and there for keeps it low carb.
Shredded Gruyere Cheese
Gruyere has a mildly nutty and earthy flavor and is creamy in texture. They sell a Gruyere/Swiss blend at Aldi and that is where I buy mine. If you want to substitute you can try with Swiss or gouda cheeses (learn more). However I love the depth of flavor the gruyere cheese adds.
Beef Broth and Seasonings
I used beef broth to add more flavor the sauce but you could also use just water or beef bouillon if you want. I prefer fresh garlic in this recipe but you could substitute with garlic powder. Remember 1 clove of garlic equals ¼ teaspoon of garlic powder. And the onion powder and dried thyme are pretty standard spices and should not be substituted.
How to make creamy burger steak with mushroom gravy.
As I mentioned above I used preformed hamburger steaks from Aldi and they were 80% ground meat. This would have been easier if I had used leaner beef because of the excess grease. Also I had 2 skillets going at the same time.
Step 1: Heat up a large pan (I used a cast iron skillet) to medium high heat. Placed the burger patties in the hot skillet, turned the down heat to medium heat and cook for about 5-7 minutes undisturbed. Then flip and cook the hamburger patties for 5-7 minutes on the other side.
When done drain off the excess grease. If you use lean ground beef you may not have that problem.
Step 2: Meanwhile heat up a medium size skillet to medium high heat and add the 2 tablespoons of butter. Once it’s melted, add the sliced mushrooms, turn the heat down to medium heat and saute the mushroom slices until golden brown.
Step 3: Once they are nice and brown, add the cream cheese, heavy cream, gruyere cheese and spices. Mix well until the cheeses melt.
Step 4: Next add the sour cream and water (or broth) and mix until well incorporated and has thinned out the sauce a bit.
Step 5: Then when the hamburgers are done pour the savory mushroom sauce over the burger patties and cook for 1-2 minutes more to makes sure everything is well incorporated.
Note you can use a meat thermometer to measure the internal temperature of the burgers. For medium rare the temperature should be 130-135°F and for medium it is 140-145°F.
Let the hamburger steaks rest for a couple of minutes to cool down and then serve them from the pan with the delicious mushroom gravy. If you want you can garnish with some fresh parsley to add a bit of color to the dish.
Store leftovers in an airtight container. Please scroll down to view the printable recipe card.
Recipe tips and notes.
- Originally the rich mushroom gravy was pretty thick so I ended up thinning it with water. You can also use beef broth or stock or just use it as is. But even thinning it with a bit of water, this sauce had plenty of flavor.
- If you don’t have gruyere you can use swiss cheese instead.
- If you are using higher fat burgers you will want to drain the grease before pouring the sauce over.
What to serve with this recipe.
If you are on a low carb diet, you can eat this dish as is with a vegetable like steamed broccoli and green salad to make it a meal. Or you can eat it over cauliflower rice which will go great with the rich sauce which alone has amazing flavor.
If you are not on a low carb diet, try it with some egg noodles or regular white rice and create a real hearty meal. I really don’t think you need any bread or bun with this dish even if you don’t care about carbs as the sauce is so flavorful.
I really liked this keto burger steak with mushroom gravy because it was very satiating and pure keto comfort food to me. One burger topped with the flavorful mushroom gravy and a nice simple green salad is what we had for dinner. This sauce had awesome flavor and would also be great with a steak so maybe I’ll try that next time. Enjoy!
So the nutrition for 1 burger is: 610 cals / 49.3g fat / 4.2g carbs / 0.5g fiber / 36.5g protein = 3.7g net carbs
PS I think you might also really like this keto salisbury steak recipe or these 27 keto ground beef recipes.
Keto Burger Steak with Mushroom Gravy Recipe
These keto burger steask with mushroom gravy is a delicious low carb dinner and makes for the perfect weeknight meal. The creamy gruyere and mushroom sauce is full of flavor and each serving has just 3.7g net carbs.
Ingredients
- 1 pound ground beef (made into patties)
- 2 tablespoons butter
- 2 cups sliced fresh mushrooms
- 2 ounces cream cheese
- ½ cup heavy cream (or half and half)
- ¼ cup sour cream
- 2 cloves garlic, crushed
- ½ cup gruyere cheese, shredded (can use Swiss)
- ¼ teaspoon dried thyme
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup water or beef broth
Instructions
- Shape your ground beef into burgers. I made 4 large ones.
- Get the burgers going by heating a cast iron skillet to medium high heat. Then add the burgers to the hot skillet. Turn the heat down to medium and let them cook undisturbed for about 5 to 7 minutes. Flip them over and cook for another 5-7 minutes. Note cooking time may vary depending on how big you hamburgers are.
- When burgers are done, drain as much excess grease as you can. If you use leaner beef patties you will of course have less grease.
- Meanwhile to make the creamy mushroom sauce get a medium nonstick skillet heated to medium high heat. Add the butter and when it has melted add the mushroom slices. Turn the heat down to medium and saute until they are golden brown. When the mushrooms are just about done, add the crushed garlic.
- Next add the cream cheese, cream, onion powder, thyme, salt and black pepper to the mushrooms. Once the cream cheese is melted, add the gruyere cheese and mix well until melted.
- Lastly add the sour cream and water or broth and mix well to combine. Pour the mushroom sauce over the burgers and cook for a few minutes until the burgers are cooked through. Serve as is and store leftovers in an airtight container.
Notes
- The sauce is pretty thick but you can thin it with more heavy cream or a little beef broth if you have it.
- You can substitute swiss cheese if you don't have gruyere.
- If you are using high fat burgers you might want to drain the grease before pouring the sauce over.
So the nutrition for 1 burger is: 610 cals / 49.3g fat / 4.2g carbs / 0.5g fiber / 36.5g protein = 3.7g net carbs
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 610Unsaturated Fat: 0g
Catharine Gordonn says
Excellent meal!!!!
Thank you!
Denise says
Hi Catharine, so glad you liked it!
April says
I really like this idea of burgers in the recipe. So many recipes with these ingredients scramble the hamburger into the ingredients. I will definitely be making it when I get the ingredients as it sounds so good!!. Thanks….
Denise says
Hope you like it Apri!
Deedra says
Would this sauce do well in a slow cooker?
Denise says
Hi Deedra, I’m not sure. It’s very rich. If you are making this recipe I would say to make it with lean meat otherwise it will be very greasy. But if you are just talking about the sauce it would depend on what you are making with it??
Dora Wellings says
Cream or sour cream is a promblem. What can i use to replace them?
Denise says
Hi Dora, that is a tough one. This is a very dairy laden recipe. Can you handle the cream cheese? If so you can just go with that but to be honest I don’t see it working out. I’m sorry I’m not much help.
Mary Ann says
I use coconut milk (or coconut cream if you want it even creamier). The flavor it adds is nice, not overpowering, despite being coconut. I actually use Coconut cream/milk for all the keto recipes. It’s good for you as well adding MCT (medium chain triglycerides) which your brain really likes. And it won’t mess with dairy allergies or vegan preferences.
Theresa says
This looks delicious!!! I’m having company soon and will need to make more than 4-8 burgers at a time. Any chance this can be done in the crockpot or in a 9×13 dish in the oven?
Denise says
I think you could do it in the oven, but I think I would brown the burgers and both sides first and then add to the baking dish and then the sauce. I think the burgers will have more flavor that way and some of the grease will cook off when you brown them. I hope that made sense. Good luck!
Kris says
I used Jarlsberg cheese I had on hand. Delicious! 😋
Denise says
Hi Kris, I’m so glad you liked it and I’ll have to give the Jarlsberg a try!
Leslie says
I’ve never had a burger taste so delicious. I just finished up devouring this with a side of roasted asparagus. The whole family ate it! So rich and creamy! Kudos for this recipe!!
Denise says
So glad you liked it Leslie!
Constance Cox says
Can you freeze these after making ?
Denise Wright says
Hi Constance, I don’t see why not. The only problem may be when you reheat it the sauce may separate a bit. But I think you can just whisk it or mix it up a bit and it should be good. Hope you like it!
Ron says
Loved the recipe it was absolutely amazing!
However, your site is so loaded with ads that its hard to navigate the recipe. In addition, when you try and print out the recipe the ad for the Free ebook covers part of the instructions.
Denise says
Hi Ron, so glad you liked the recipe! I apologize about the free ebook form. I’ve taken that off since I can’t figure out why that is obscuring the recipe.
As for ads, I know they are annoying but unfortunately this website is my full time job and my family’s only income.
I have however added the jump to recipe button at the top of the recipe so you can quickly just jump right to the recipe card.
Please let me know if you have any questions and thanks for stopping by!
Jan Galiardo says
I made this tonight and it is amazing. It is definitely going to be a regular on my list of keto dinners. Thanks so much for creating it.
Denise says
Hi Jan, so glad you liked it!
Stephanie says
If I don’t have a cast iron skillet what is the next best way to cool it?
Denise says
Hi Stephanie, you don’t need a cast iron skillet. I like to use one because it can get a nice sear on burgers but really any skillet will work. Hope you like it!
Tammy says
Oooh, i’ve made this dish so many times… It’s one of my all-time favorites! This time I didn’t feel like making patties so I only used a pound of beef and I browned it in a pan and, once the sauce was done, I added the browned ground beef to it for a skillet meal… I think I’m gonna fill some sturdy lettuce leaves and make cheesy beef lettuce boats…mmmm!
Denise says
Hi Tammy, so glad you liked it! Thanks for coming back and sharing your tips … love the idea of not making the patties!
AleksandraLM says
Creamy mushrooms plus any cheese always work. Cheese can add so.much flavour, whether gruyere, parmesan, blue cheese, goat cheese or simple cheddar.
That said, i’m planning a soup with shrooms and gruyere😋
Darenda Leffel says
I don’t see in your instructions when you add the onion powder. Have I just missed it? We loved the recipe. Will definitely be making it again.
Denise says
Hi Darenda, thank you for pointing that out. I don’t know how I missed it but I fixed the recipe. You should put it in with the thyme and other spices. I so glad you like the recipe!
Jessica says
Fresh or canned mushrooms?
Denise says
Hi Jessica,
I used fresh but you could probably use canned. Just drain the liquid and I’m not sure if you can brown them or not. But it should work. Good luck!
Jessica says
I used fresh. It was so delicious 😋 thank you for the recipe
Denise says
Glad it worked out for you Jessica!
Courtney says
Oh my goodness! I was forced to adapt to what I had in my limited pantry so I substituted the thyme for Italian seasoning, sour cream for Greek yogurt, and gruyere for parmesan. It was still absolutely delicious! The base ingredients you provided for the sauce allow for many successful variations! Thanks, Dawn!
Courtney says
My apologies! I meant to thank Denise!!
Denise says
no worries
Denise says
Hi Courtney, so glad you liked it and thanks for sharing your substitution tips. It’s good to know it’s so adaptable!
Joyce says
Can the sauce be frozen?
Dawn says
Just made this for the 2nd time and it’s even better than the first. This time instead of hamburger patties I used some pork ribeye steaks and it was amazing. I added spinach to my mushrooms when I cooked them and it made it even prettier. And I had a little garden vegetable flavored cream cheese left over in the fridge so I used it instead of opening a new plain one and again enhanced the flavor. Adding this to my favorite recipes!
Denise says
Hi Dawn, thanks for coming back and sharing your tips. They sound great!
Kathy says
This recipe is DIVINE!!! I used smoked gruyere, garlic powder, & Worcestershire sauce!!!! Forgot the onion powder…… couldn’t tell. Think I’ll double it next time!!👏👍
Denise says
Hi Kathy, so glad you liked it! The smoked gruyere sounds delish!
Caroline says
OMG- I would have licked the pan if I could!! First of all gruyere cheese is amazing on its own but with that thyme addition seriously puts it over the top! My family is already talking about other uses for the sauce lol- like cutting the mushrooms a little smaller and adding it to some penne pasta 😊😊(for a carb cheat day)
A keeper forever 😊
Denise says
Hi Caroline, so glad you liked it! I love your pasta idea and it might be good with wonder noodles or palmini noodles. Thanks for taking the time to come back and comment.
Denise says
This looks and sounds delicious! I’m going to make it right now! Can you freeze it? I was thinking of making a double batch.
Thank you so much!
Denise
Denise says
Hi Denise,
I’m not sure about freezing this one. I’m not sure if the sauce will break up. Sorry I’m not much help. I freeze so many things but I have not done this one. Please let me know if you do and how it comes out. Good luck!
Connie says
If you don’t have that gruyere cheese is there any other kind can I use
Denise says
Hi Connie, sure you can use Swiss would be the best substitute but you could use Asiago, Parmesan or Romano too. Hope you like it!
Elka says
This was delicious but is one serving really 66 grams of protein!?
Denise says
Hi Elka, yes because I was using 2 lbs of beef and made only 4 burgers. So each burger was a half pound of meat. You of course can make the burgers smaller and then it would be less. Hope that makes sense.
Denise
Melinda Jones says
Delicious! Added spinach and was a wonderful addition! Yum
Denise says
Hi Melinda, so glad you liked it and the spinach sounds wonderful! Good idea!
Sandy Searls says
Adding spinach sounds delicious
karen says
what is the cream part of ingredients? i se cream chees and sour cream but i am clueless on cream part
Denise says
Hi Karen, I’m sorry that was not more clear. I will go fix it in the recipe card. I was referring to heavy cream you buy in a carton? Sometimes it’s called heavy whipping cream. Hope that helps and you enjoy the recipe.
Terrie says
The sauce was very good. Can you please tell me why my sauce was more white, than a brown sauce?
Denise says
Hi Terrie, the sauce if more white than brown because you are using white ingredients and making it in a separate plan so it doesn’t get the brown bits from the burgers as much. If you wanted it browner, you could take out the burgers, make the sauce in that pan and then put the burger back somehow. Hope that made sense!
Megan says
This sauce was delicious and I can’t wait to have it again. The only thing I changed was adding a few dashes of worcestershire sauce.
Denise says
Hi Megan, so glad you liked it! I’ll have to try the Worcestershire sauce next time!
cristina says
ciao…vorrei fare questa ricetta perche’ solo a leggerla viene l’acquolina in bocca ma non so come si fa la crema di formaggio…me lo puoi dire?
grazie e buona giornata
cristina – roma
Denise says
Hi Cristina, using google translator this is what I gather you are asking:
“hello … I would like to make this recipe because just reading it makes your mouth water but I don’t know how to make cream cheese … can you tell me?
Thank you and good day
cristina – rome”
If you can’t find Philadelphia cream cheese in your area, I found this post with suggestions for a substitute for cream cheese. https://www.quora.com/In-Italy-it-is-not-easy-to-find-cream-cheese-and-sour-cream-With-which-products-can-I-replace-them-for-cooking-foreign-recipes
I think you could use mascarpone but it will be a bit richer so maybe use less and more cream? Hope that helps
Carole says
Just a note that you forgot to mention the garlic in the instructions…nbd…I think everyone can figure it out. Looking forward to having this tonight…over bbq chicken thighs!!
Denise says
Hi Carole,
Thanks for the heads up. This is a rather older recipe and I really need update it. Hope you like it!
Cortney says
Hi! I just wanted to say that this sauce is really good! I will be making this again since I have leftover cheese, but this time I think i will try it on steak instead! I think this sauce is a little to good for hamburgers. 😁 Thank you for the recipe!
Denise says
Hi Cortney, so glad you like it! I feel like it was very decadent for hamburgers and would dress it up so to speak. Thanks for coming back to comment!
Rob says
OMG. Even the kids that claim they don’t like mushrooms LOVED this sauce. So easy to make and just delicious.
Denise says
Hi Rob,
So glad your kids like this! It’s pretty simple but tasty. Thanks for taking the time to comment!
Andrea says
OK I know this post is old but I just made this tonight. Holy cow this is delicious!!
Denise says
Hi Andrea,
Thank you so much for taking the time to comment. You made my day! I’m so glad you like it it!
Take care,