French · Dinner
Beef Burger with Peppercorn Sauce (Keto)
A pan-seared beef patty topped with a cream-and-cracked-pepper sauce, served open over sauteed mushrooms and a bed of arugula in place of a bun. Melted Gruyere and a butter-crisped portobello cap deliver the burger's structure while keeping carbohydrates low and fat content high.
$7
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
712Calories
42.3gProtein
56.4gFat
8.1gCarbs
2.9gSugar
1.6gFiber
812mgSodium
238mgChol
29.8gSat Fat
890mgPotassium
420mgCalcium
3.8mgIron
4.2mcgVitamin B12
3.5mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Season the beef patty and portobello cap with salt; crack the peppercorns coarsely with the flat of a knife or mortar.
2
Heat the olive oil and half the butter in a skillet over medium heat; cook the portobello cap gill-side down for 4 minutes per side until deeply browned and tender when pierced.
3
Wipe the skillet, add the remaining butter, and sear the beef patty over medium-high heat for 3 to 4 minutes per side until a dark crust forms.
4
Rest the patty and mushroom cap on a plate for 5 minutes so juices settle before making the sauce.
5
Deglaze the hot skillet with brandy over medium heat, scraping up browned bits for 30 seconds until the alcohol smell fades; stir in stock, cream, peppercorns, and mustard; simmer for 4 to 5 minutes until the sauce coats the back of a spoon.
6
Plate
Set the portobello cap on a plate, top with the seared patty and Gruyere cheese, spoon the peppercorn sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef, formed into a patty
- 22 large portobello mushroom cap, stem removed
- 2 tbsp2 tbsp butter, divided
- 2 tsp2 tsp olive oil
- 3 oz86g Gruyere cheese
- 1/2 cup120ml heavy cream
- 4 tbsp60ml beef stock
- 2 tbsp2 tbsp brandy or cognac
- 2 tbsp2 tbsp black peppercorns, cracked
- 2 tsp2 tsp Dijon mustard
- 22 small handful arugula
- salt, to taste
