Seed Oil Free Easy Salisbury Steak
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 1 large egg
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the gravy
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups low-sodium beef 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 beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
- 2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both sides and the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!