This Atkins Induction-friendly dish is delicious! It is also acceptable for you Keto dieters. It is VERY easy to prepare and when I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night. I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves. It’s very good done that way, too.
VARIATION: Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.
This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.
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½ lb. ground beef
½ lb. ground pork (or more ground beef)
2 T. finely minced yellow onion
1 T. chopped parsley
1 beaten egg
½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)
1/3 c. sliced fresh mushrooms (or small can with juice)
½ c. canned low sodium beef bouillon (or homemade beef stock)
¼ c. heavy cream (omit for for non-dairy version)
1 T. olive oil
2 T. white or red wine (omit if still in Atkins Induction)
Dash each celery seed, onion powder, black pepper
OPTIONAL: Some chopped celery added to the pan after browning meat.
DIRECTIONS: Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands. Form into 4 patties. Coat non-stick skillet with olive oil and brown patties over medium heat. Lower heat to low and add bouillon and cream. Slice mushrooms and add to skillet. Add seasonings and celery if using. DO NOT SALT as the pork rinds will give enough salt to this dish. Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking. Uncover and simmer to reduce cream to thicken. If not thick enough, dust on a couple light dustings of xanthan gum or guar gum. Stir after each addition to prevent lumps. Great with mashed cauliflower and some green vegetable.
NUTRITIONAL INFO: Makes 4 servings, each contains: (not including optional celery)
34.28 g fat
2 g carbs, 0.25 g fiber, 1.83 NET CARBS
31.23 g protein
3 g alcohol