Low-Carb Burgers with Creamy Mushroom Sauce
When you’re craving a hearty meal but want to keep things low on carbs, these Low-Carb Burgers with Creamy Mushroom Sauce are a perfect choice. Juicy beef patties topped with a rich, creamy mushroom sauce not only satisfy your hunger but also delight your taste buds. It’s a recipe that promises comfort without the carb overload, making it an ideal option for weeknight dinners or weekend gatherings. Let’s dive into why this dish deserves a spot on your table.
Why It Deserves a Spot
These Low-Carb Burgers with Creamy Mushroom Sauce are not just another burger recipe. They bring together the robust flavors of lean ground beef and earthy mushrooms, creating a satisfying experience that feels indulgent yet healthy. The creamy sauce elevates the dish, giving it a gourmet touch that will impress family and friends. Plus, it’s simple enough for any home cook to tackle, making it a win-win for everyone.
What We’re Using
To make these delicious burgers, you’ll need the following ingredients:
- 2 pounds lean ground beef
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 sweet onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 1 cup milk
- 2 ounces Neufchatel cheese
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon black pepper
- 2 teaspoons salt
Cook’s Kit
Before you start cooking, gather the following tools:
- A large skillet – for sautéing the mushrooms and onions.
- A mixing bowl – for combining the beef and seasonings.
- A spatula – for flipping the burgers.
- A whisk – for blending the creamy sauce ingredients.
- A meat thermometer – to ensure your burgers are cooked to perfection.
Low-Carb Burgers with Creamy Mushroom Sauce: How It’s Done
Now, let’s get into the cooking process. Follow these steps for a delicious outcome:
Step 1: Prepare the Burger Patties
Start by placing the 2 pounds of lean ground beef in a mixing bowl. Season generously with salt and pepper, combining it well. Form the meat into burger patties, about 3-4 inches in diameter. Make a small indentation in the center of each patty to help them cook evenly.
Step 2: Sear the Burgers
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the burger patties, cooking for about 5-6 minutes on each side or until they reach your desired doneness. Remove the patties from the skillet and set them aside on a plate. Cover them to keep warm.
Step 3: Sauté the Vegetables
In the same skillet, add 1 tablespoon of butter. Allow it to melt, then add the thinly sliced sweet onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. Then, add the sliced baby bella mushrooms and cook for an additional 5 minutes, or until they are golden and tender.
Step 4: Create the Creamy Mushroom Sauce
Pour in 1 cup of milk and add the Neufchatel cheese, stirring until the cheese is melted and the sauce is creamy. Add 1 teaspoon of dried thyme, 1 teaspoon of Dijon mustard, and season with salt and black pepper to taste. Let the sauce simmer for a few minutes to thicken.
Step 5: Assemble and Serve
Place a burger patty on a plate, generously spoon the creamy mushroom sauce over the top, and serve immediately. You can pair these burgers with a side salad or steamed vegetables for a complete low-carb meal.
Dietary Swaps & Alternatives
If you’re looking to customize this recipe, consider these swaps:
- Ground turkey or chicken can be used instead of beef for a lighter option.
- Swap Neufchatel cheese with cream cheese or a dairy-free alternative for a different flavor profile.
- For a vegetarian version, use a plant-based burger patty and adjust the sauce accordingly.
- Use coconut milk instead of regular milk for a dairy-free option.
Testing Timeline
If you’re wondering about the timeline for making these Low-Carb Burgers with Creamy Mushroom Sauce, here’s a rough estimate:
- Preparation time: 15 minutes
- Cooking time: 20-25 minutes
- Total time: 40 minutes
Leftovers & Meal Prep
These burgers are perfect for meal prep! Here’s how to store and reheat:
- Store any leftover burgers in an airtight container in the refrigerator for up to 3 days.
- The creamy mushroom sauce can be stored separately and will last for about 4 days.
- To reheat, simply warm the burgers in a skillet over low heat or in the microwave until heated through.
Common Questions
Can I freeze the burgers?
Yes! You can freeze the uncooked burger patties for up to 3 months. Just make sure to separate them with parchment paper to avoid sticking. Thaw in the refrigerator before cooking.
What can I serve with these burgers?
These Low-Carb Burgers with Creamy Mushroom Sauce pair wonderfully with a side salad, roasted vegetables, or even zucchini noodles for a low-carb twist.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can let it simmer longer to reduce it, or add a slurry of cornstarch and water to achieve your desired consistency.
Can I make this sauce dairy-free?
Absolutely! You can use a dairy-free cream cheese substitute and almond or coconut milk to make this sauce dairy-free while still keeping the creamy texture.
Ready, Set, Cook
Now that you have all the information you need, it’s time to gather your ingredients and get cooking! Enjoy the process of crafting these Low-Carb Burgers with Creamy Mushroom Sauce. They’re not just a meal; they’re an experience that will leave you feeling satisfied and nourished.
There’s something wonderfully comforting about sinking your teeth into a juicy burger, and with this recipe, you can enjoy all the flavors you love without the extra carbs. So, roll up your sleeves and get ready to create a dish that’s sure to impress. Happy cooking!
Low-Carb Burgers with Creamy Mushroom Sauce
Ingredients
Equipment
Method
- Start by placing the 2 pounds of lean ground beef in a mixing bowl. Season generously with salt and pepper, combining it well. Form the meat into burger patties, about 3-4 inches in diameter. Make a small indentation in the center of each patty to help them cook evenly.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the burger patties, cooking for about 5-6 minutes on each side or until they reach your desired doneness. Remove the patties from the skillet and set them aside on a plate. Cover them to keep warm.
- In the same skillet, add 1 tablespoon of butter. Allow it to melt, then add the thinly sliced sweet onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. Then, add the sliced baby bella mushrooms and cook for an additional 5 minutes, or until they are golden and tender.
- Pour in 1 cup of milk and add the Neufchatel cheese, stirring until the cheese is melted and the sauce is creamy. Add 1 teaspoon of dried thyme, 1 teaspoon of Dijon mustard, and season with salt and black pepper to taste. Let the sauce simmer for a few minutes to thicken.
- Place a burger patty on a plate, generously spoon the creamy mushroom sauce over the top, and serve immediately. You can pair these burgers with a side salad or steamed vegetables for a complete low-carb meal.
Notes
- Feel free to use ground turkey or chicken for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- To make the sauce thicker, let it simmer longer or add a cornstarch slurry.
