Hazelnut Free Dairy Free Turkey Salisbury Steaks
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Learn more āIngredients
4 servings
For the patties
- 1 Ā¼ lb ground turkey
- ā cup plain breadcrumbs
- 1 large egg
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp olive oil, divided
For the gravy
- 8 oz cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 tbsp worcestershire sauce
- 1 tsp tomato paste
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, 1 tbsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined, then divide into 4 equal oval-shaped patties about 3/4 inch thick.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 4 minutes, until the undersides are deep golden brown and release easily from the pan. Flip and cook for another 3ā4 minutes, until the internal temperature reaches 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.
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