by Sheryl

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 3 servings

This is classic Southern comfort food that I believe every household should have! The perfect paleo, whole30, and AIP one-pan meal. Incredibly savoury and a family-approved meal with ground beef patties smothered in a luscious homemade mushroom gravy!



1 pound ground beef
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
1 tablespoon avocado oil


2 tablespoons avocado oil
1 yellow onion, thinly sliced
2 c. mushrooms, sliced
1 c. beef broth
1 tablespoon coconut aminos
2 teaspoons mustard (omit for AIP)
2 teaspoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
2 teaspoons garlic powder
2 teaspoons arrowroot starch
1 tablespoon chopped parsley, for topping


Step 1: Into 3 to 4 burgers, make the ground beef and season with salt and pepper.

Step 2: In a large pan, heat the avocado oil over medium heat. Once the oil is hot, add the burgers and cook on each side for about 4 to 5 minutes until the internal temperature reads 160 degrees F. Remove from the pan once done and set the burgers aside.

Step 3: Add extra fat to the same pan. Once the oil is hot, saute the slices of onions for about 5 to 6 minutes until tender. Add the mushrooms and continue to cook for 3 to 4 minutes until soft.

Step 4: Add the broth followed by coconut aminos, mustard, apple cider vinegar, and seasonings. Stir well. Add the arrowroot starch, whisk, then decrease the heat, letting the mixture thickened. This takes 2 to 3 minutes more.

Step 5: Return the burgers to the pan once the gravy has thickened. Spoon the gravy over the burgers. Before serving, garnish with some chopped parsley. Enjoy!


You can omit the arrowroot if you prefer a keto/lo-carb dish and just further reduce the sauce.


Serving size: 1 SERVING, Calories: 414 | Fat: 26.6G | Carbohydrates: 6.8G | Protein: 36.4G

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