Nick’s Pick | Keto: Hamburger Beef Steaks
with Buttery Onions, Broccoli & Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Where’s the beef? Present and accounted for in ketogenic recipes. For this 15-minute feast, form high-protein minced meat into patties that you’ll brown to tender and juicy on the stovetop. Take it over the top—literally—with a multi-layered topping. Combine conveniently pre-chopped onions, mushrooms, garlic and a dash of Dijon for zing—plus butter for a smooth finish. More sliced mushrooms join tender-crisp broccoli florets for a hearty veggie side.
We will send you:
- 340g Ground beef (high-protein serving)
- 15ml Minced garlic
- 300g Broccoli florets
- 50g Diced onions
- 225g Sliced mushrooms
- 15ml Dijon mustard
- 12g Beef demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
2 Large pans
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
13 g
Sodium
1080 mg
Total Carb
22 g
Sugars
6 g
Protein
42 g
Fibre
6 g
Preparation
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the broccoli and sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender. Add ½ the garlic and ½ the mushrooms. Sauté, 3 to 4 min., until nicely browned; season with ⅓ of the spices and S&P.
Prepare & cook the hamburger steaks
Meanwhile, in a large bowl, combine the beef, remaining spices and S&P. Form into 2 patties (double for 4 portions). In a second large pan, heat a drizzle of oil on medium-high. Add the hamburger steaks* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the onions and sauté, 1 to 2 min., until fragrant. Add the remaining mushrooms and garlic. Sauté, 3 to 4 min., until nicely browned. Add the mustard, demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until thickened. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and hamburger steaks between your plates. Spoon the sauce over the hamburger steaks. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
