These hamburger steaks with gravy are the perfect low carb and frugal comfort food! They are so easy to make and with only 1 total carb per serving, you can feel good about making them a regular on your meal plan!
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Some form of this recipe has been in regular rotation at my house for years, but I was really skeptical about making a low carb gravy, and without the gravy - this dish is just hamburgers 🙂
After a little experimenting, I was able to come up with a delicious keto-friendly gravy, that is sure to please even the pickiest eaters.
The trick is some heavy cream and a little xanthan gum.
In case you are as new to xanthan gum as I was when I starting contemplating this recipe, I'll fill you in. Xanthan gum is a by-product of sugar fermentation, although it contains no sugar or digestible carbohydrates. In cooking, it's used as a thickening agent, making it perfect for low carb recipes.
In my opinion, the most important thing to keep in mind when using xanthan gum in a recipe, is that less is usually more. I almost always add it in ¼ teaspoon increments, until I get the right consistency. Too much xanthan gum leads to an almost slimy, gel-like consistency, so be careful of that when using it.
You will definitely want to serve this with my mashed cauliflower! Am I the only one who looks forward to that perfect bite with meat, mashed cauliflower, and gravy all in one?
To make the hamburger "steaks" simply combine the ground beef with the eggs, seasonings, and mustard in a large bowl - mixing until well combined. Then form into eight equal patties. You will want to make them as thin as possible.
Place the patties in a hot skillet and cook until done. Remove from the pan and set aside.
Add 1 can of beef broth to the skillet with the beef drippings, stir to loosen any stuck-on bits from the bottom of the pan. Add the heavy cream and bring to a simmer.
Allow the gravy to reduce by about half, then begin adding your xanthan gum in ¼ teaspoon increments - stirring thoroughly after each addition, until you get a gravy-like consistency. I used about ½ teaspoon for this recipe, but that amount may vary depending upon how much you reduce your sauce.
Serve the cooked "steaks" topped with gravy and enjoy!
📖 Recipe
Hamburger Steaks and Gravy | Keto
Ingredients
- 2 lb 80/20 ground beef
- 2 eggs
- 2 teaspoon yellow mustard
- 1 tsp Salt
- ½ teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 tsp garlic powder
- 1 can beef broth
- 2 tbsp heavy whipping cream
- ¼-1 teaspoon Xanthan Gum
Instructions
- To make the hamburger "steaks" combine the ground beef with the eggs, salt, pepper, garlic, onion powder, and mustard in a large bowl - mixing until well combined. Then form into eight equal patties. You will want to make them as thin as possible.
- Place the patties in a hot skillet and cook until done. Remove from the pan and set aside.
- Add 1 can of beef broth to the skillet with the beef drippings*, stir to loosen any stuck on bits from the bottom of the pan. Add the heavy cream and bring to a simmer.*I used 80/20 ground beef for this recipe, if you use a fattier beef you should remove some of the grease before adding the beef broth. Reserving around 2-3 tablespoon worth.
- Allow the gravy to reduce by about half, then begin adding your xanthan gum in ¼ teaspoon increments - stirring thoroughly after each addition, until you get a gravy-like consistency. I used about ½ teaspoon for this recipe, but that amount may vary depending upon how much you reduce your sauce.
- Serve the cooked "steaks" topped with gravy and enjoy!
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Wanda Gorum says
One could not use cream of tarter or corn starch to thicken! Or Almond or Coconut Flour?
Sabra says
I have never used cream of tartar as a thickener, and I didn't want to add the carbs with corn starch - but you could certainly do so if you would like 🙂 I've never had good luck with using almond or coconut flour as a thickener since it stays pretty grainy - but again, you could definitely give it a shot and see how you like it!
Trisha M says
I've never used cream of tartar as a thicker and corn starch is not part of a keto diet. I use cream cheese to thicken my creamy gravys.
Vicki says
How much is 1 can of beef broth
Sabra says
14.5 ounces or about 2 cups 🙂
Valerie says
Could you use milk instead of heavy whipping cream? I have to stay low carb and low fat, so I was wondering if it was adaptable?
Sabra says
I haven’t tried it with milk, but I’m pretty sure it would work just fine 🙂
Becky Florsheim says
I added some onions to the meat and didn't add the xanthan gum. Very delicious! My husband had seconds!
Sabra says
Thanks for the review! I think that adding in some onions is a great idea, thanks for sharing 🙂
Sarah says
So are those real mashed potatoes there? lol
Sabra says
Nope 🙂 They are my Recipe for mashed cauliflower If you are missing real mashed potatoes (and who isn’t 😂) then you should definitely check it out!
PJ says
I admit, I have't tried subbing cauliflower for potatoes....I do Like cauliflower but I just cannot imagine it as a replacement for mashed potatoes.
Can't wrap my head around it....I cannot fathom how you could get it as smooth as potatoes unless you put it in a blender....then it would get cold!
Tamara Harden says
cauli mash is delicious!! I made cauli mac and cheese the other night. YUM.
robert lunsford says
I did change the gum for cream cheese, added mushrooms. I am not a fan of mashed cauliflower. To me it taste like weird mashed tatters. I do like it just small chopped as a base, not riced.
Charles says
I suppose some will like the mashed cauliflower and some will not but I am guessing that most will. It doesn't taste just lie mashed potatoes but it is close enough for a low carb substiture for me. I really like mashed cauliflower with butter. One trick with cauliflower is it is better if it is dried out a little. After boiling cauliflower in a pot, I drain it and then put it back into the hot pot for a couple of minutes to dry up any leftover water. Then I mix it with a hand mixer to get a smooth texture. I also make a cauliflower potato salad, which is very good. I make it just like potato salad but use cooked cauliflower (cooled) instead of potatoes. Gives me a potato salad experience without all the carbs.
pamela haass says
going to make this. sounds good.
Jena says
Can I replace or leave out the Xantham Gum? Maybe with Psyillum Husk or something else? I have IBS and I have heard that Xantham Gum can be hard on the disgestive tract.
Sabra says
I would just omit it. You may have a thinner gravy, but I think other options would give it a funky texture.
Shawn says
This is something I've never understood. There are some many low carb recipes that call for heavy cream and some kind of thickening him. Heavy cream thickens up all on it's own. I learn this at an Italian restaurant I worked at. It's how they made their Alfredo sauce, essentially heavy cream, butter and parmesan cheese, then I think some nutmeg and pasrley. I make sausage gravy the same way.bjuat sausage and heavy cream. Just use a low/medium heat keep an eye on it, because heavy cream will go to grease if over cooked.
Shawn says
*thickening gum, not thickening him
sandra says
sounds good
Nicole says
Can you use Bone Broth instead of beef broth?
Sabra says
Yes, bone broth would work just fine.
Jane says
Can you freeze this gravy?
Sabra says
I haven't tried it, but I am afraid that it would separate and get a funky texture when reheating. If you've already made it, you could just test out a small portion and see how it works. If you try it, let me know!
Anthony W OConnor says
My wife had I had this for dinner tonight. It was super delicious. We had it w/roasted broccoli and a green salad only because we had mashed cauliflower last night. Didn't have xanthun gun; she used a little arrowroot instead, worked fine.
Sabra says
Thanks, Anthony! Glad to hear it was enjoyed 🙂
Dennis Swatsenbarg says
Why do you suggest the hamburger patties be as thin as possible? Is it just for faster cooking?
Sabra says
This is mostly a personal preference but it does prevent them from getting too thick as they cook. Hope that helps!
Roxann says
This turned out great!!! My new favorite recipe!!
Sherri says
When in a pinch and you don’t have beef stock, you could sub brown gravy (no carb version) in a jar. This was delicious. I did still add the heavy cream. Skipped the xanthum gum on this one.
Thanks for sharing this recipe Sabra.