Burgers with Mushroom Gravy
The more muscle mass you have, the faster your metabolism will be. That's why we flood the body with proteins during Phase 2 and that's why we also push the carbohydrates so low.
Prep time: 20 minutes
Total time: 25 minutes
1/3 cup minced onion plus 1 small onion, sliced
1 pound lean ground beef
Sea salt and freshly ground black pepper
6 ounces sliced fresh mushrooms
1 tablespoon arrowroot
2 cups beef stock or low-sodium beef broth
1 teaspoon tamari
1 teaspoon fresh thyme leaves
1/2 teaspoon dry mustard
Chopped fresh parsley
4 cups steamed broccoli
In a nonstick skillet over medium heat, cook the 1/3 cup minced onion until tender, stirring occasionally, about 5 minutes. Place the cooked onions in a bowl with the ground beef, 1/8 teaspoon sea salt, and a grind or two of black pepper. Mix well and shape into 4 oval patties. Brown these on both sides in the nonstick skillet over medium-high heat. Remove the patties to a plate to keep warm.
Reduce the heat to medium. Add the sliced onion and mushrooms to the skillet. Season with salt and pepper and cook, stirring occasionally, until the onions are tender, about 4 minutes.
Whisk the arrowroot into the beef stock, and then stir this into the skillet with the onions and mushrooms. Stir in the tamari, thyme, and dry mustard, and season with salt and pepper to taste. Nestle the beef patties into the gravy and simmer until the gravy has thickened and the patties are cooked through, about 5 minutes. Top with chopped fresh parsley, and serve with steamed broccoli.