Ingredients
For the Patties:
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1 lb ground beef (80/20 for juiciness)
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1 tsp onion powder
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¼ tsp salt
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⅛ tsp black pepper
For the Gravy:
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2 tbsp butter
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2 cups fresh mushrooms, sliced (cremini or baby bellas)
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2 garlic cloves, crushed
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2 oz cream cheese, cubed
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½ cup heavy cream or half & half
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¼ cup sour cream (or plain Greek yogurt)
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½ cup shredded Gruyère (or Swiss cheese)
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¼ tsp dried thyme (or 1 tsp fresh)
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1 tsp onion powder
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½ cup water or beef broth
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Salt & pepper to taste
Instructions
1. Make the Patties (5 mins)
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Shape ground beef into 4 equal patties, pressing a slight dimple in the center.
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Season generously with onion powder, salt, and pepper.
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Heat a large skillet (cast iron preferred) over medium-high.
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Sear patties 4-5 mins per side until golden and cooked through. Remove and tent with foil. Don’t clean skillet!
2. Sauté Mushrooms & Garlic (7 mins)
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Reduce heat to medium. Melt butter in the same skillet.
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Add mushrooms and garlic; sauté until mushrooms release liquid and turn golden brown. Stir occasionally.
3. Make the Gravy (10 mins)
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Pour in water or broth to deglaze pan, scraping up browned bits.
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Stir in cream cheese until melted and smooth.
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Slowly add heavy cream while stirring; simmer until slightly thickened. Reduce heat to low.
4. Finish Gravy & Combine (5 mins)
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Whisk in sour cream, Gruyère, thyme, onion powder, and seasoning.
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Return patties to skillet, nestle into gravy.
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Simmer 2-3 minutes so flavors meld and patties soak up sauce. Adjust seasoning.
Notes
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Don’t rush mushrooms—deep browning builds flavor.
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Use room-temp cream cheese & sour cream to prevent curdling.
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Gravy thickens as it rests; add broth when reheating.
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Make double gravy—it’s addictive on everything!
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Mistaken spices happen; once used cinnamon instead of thyme (surprisingly edible!).
Nutrition
- Calories: 430kcal per serving
- Fat: 32g
- Carbohydrates: 5g
- Protein: 30g