These creamy keto burgers with mushroom sauce makes for a delicious low carb skillet dinner you can have any night of the week. The creamy gruyere sauce is rich and packed with flavor. 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 burgers with 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 creamy gruyere sauce is really rich and flavorful and with the sautéed mushrooms makes a great combination with the burgers.
An update to the gruyere mushroom sauce.
I just made this again today and I added a half cup of water to thin the sauce. You could also use beef broth if you want. Let me tell you this gruyere mushroom sauce is SO rich and tasty so a little broth or stock will not take away from the flavor.
The real reason I came up with this recipe is that I bought a surplus of Costco preshaped hamburgers 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. So I made a few regular burgers and used 4 for this recipe. Boy I wish I had made more. My husband took the extras to work the next day so there were no leftovers for me.
Recipe ingredients I used.
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 black pepper.
Gruyere has a mildly nutty and earthy flavor and is creamy in texture. They sell it at Aldi regular and that is where I buy mine. If you want to substitute you can try with Swiss or gouda cheeses. (learn more)
How to make creamy keto burgers with mushroom sauce.
I used preformed burgers from Aldi and they were 80% ground beef. 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 cast iron skillet to medium high heat. Placed the burgers in the hot skillet, turned the down heat to medium heat and flipped them in about 5-7 minutes and continue to cook patties for 5 – 7 minutes on that 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 butter. Once it’s melted, add the sliced mushrooms, turn the heat down to medium heat and saute until golden brown.
Step 3: Once they are nice and brown, add the cream cheese, heavy cream and spices and mix well until the creamy cheese melts.
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 burgers were done and ready to serve, I poured the gruyere sauce over the burgers.
Let the burgers rest for a couple of minutes to cool down and then serve them from the pan. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.
Recipe Tips & Notes
- The original sauce is pretty thick so I ended up thinning it with water. You can also use beef broth or stock or just use it as is.
- 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 steamed vegetable and green salad. Or you can eat it over cauliflower rice which will go great with the rich sauce.
If you are not on a low carb diet, try it with some buttered egg noodles or regular white rice.
I really liked this dish because it was very satiating. One burger 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
Creamy Keto Burgers with Mushroom Sauce
These keto burgers and gruyere mushroom sauce is a delicious low carb dinner you can have any day of the week. Only 3.7g net carbs per huge serving.
- 1 pounds ground beef patties
- 2 tablespoons butter
- 2 cups sliced fresh mushrooms
- 2 ounces cream cheese
- ½ cup heavy cream
- ¼ cup sour cream
- 1 teaspoon garlic, crushed (2 cloves)
- ½ cup gruyere cheese, shredded
- ¼ teaspoon dried thyme
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup water or beef broth
- 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 garlic.
- Next add the cream cheese, cream, onion powder, thyme, salt and pepper to the mushrooms. Once the cream cheese is melted, add the gruyere 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 once they are cooked and serve.
- 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: 1
Amount Per Serving: Calories: 610Unsaturated Fat: 0g
Cream or sour cream is a promblem. What can i use to replace them?
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.
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.
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?
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!
I used Jarlsberg cheese I had on hand. Delicious! 😋
Hi Kris, I’m so glad you liked it and I’ll have to give the Jarlsberg a try!
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!!
So glad you liked it Leslie!
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.
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!
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.
Hi Jan, so glad you liked it!
If I don’t have a cast iron skillet what is the next best way to cool it?
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!
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!
Hi Tammy, so glad you liked it! Thanks for coming back and sharing your tips … love the idea of not making the patties!
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😋
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.
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!
Fresh or canned mushrooms?
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!
I used fresh. It was so delicious 😋 thank you for the recipe
Glad it worked out for you Jessica!
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!
My apologies! I meant to thank Denise!!
Hi Courtney, so glad you liked it and thanks for sharing your substitution tips. It’s good to know it’s so adaptable!
Can the sauce be frozen?
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!
Hi Dawn, thanks for coming back and sharing your tips. They sound great!
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!!👏👍
Hi Kathy, so glad you liked it! The smoked gruyere sounds delish!
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 😊
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.
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!
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!
If you don’t have that gruyere cheese is there any other kind can I use
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!
This was delicious but is one serving really 66 grams of protein!?
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.
Delicious! Added spinach and was a wonderful addition! Yum
Hi Melinda, so glad you liked it and the spinach sounds wonderful! Good idea!
Adding spinach sounds delicious
what is the cream part of ingredients? i se cream chees and sour cream but i am clueless on cream part
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.
The sauce was very good. Can you please tell me why my sauce was more white, than a brown sauce?
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!
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.
Hi Megan, so glad you liked it! I’ll have to try the Worcestershire sauce next time!
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
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
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!!
Thanks for the heads up. This is a rather older recipe and I really need update it. Hope you like it!
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!
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!
OMG. Even the kids that claim they don’t like mushrooms LOVED this sauce. So easy to make and just delicious.
So glad your kids like this! It’s pretty simple but tasty. Thanks for taking the time to comment!
OK I know this post is old but I just made this tonight. Holy cow this is delicious!!
Thank you so much for taking the time to comment. You made my day! I’m so glad you like it it!