A lighter version of one of my favorite dishes: Salisbury Steaks! Served with garlicky mashed cauliflower and air fryer Brussels sprouts. This spin on the classic ground beef variety has fewer calories and less guilt!
Steaks:
1 ½ lbs Ground Turkey
1 large Egg
½ cup Chicharrones; crushed
1 teaspoon Montreal Steak Seasoning
½ teaspoon Garlic Powder
Salt and Pepper to taste
—
Gravy:
2 cups Mushrooms; sliced
2 cloves Garlic; finely minced
½ teaspoon Onion Powder
Salt and Pepper to taste
1 ½ teaspoon Xantham Gum
3 cups Beef Broth
In a large bowl, combine all of the steak ingredients and mix until well combined. Form into 2 patties and flatten in your palm, using your thumb to create a divot in the center.
—
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the patties and sear until the internal temperature reaches 165°F.
—
Remove the patties from the skillet but leave the drippings. Add in the mushrooms, sautéing until tender, then add in the garlic and continue to cook until fragrant.
—
In a medium bowl, whisk the broth and xantham gum. Pour the slurry into the skillet and bring to a boil.
—
Reduce heat to low and simmer, whisking until thickened. Add the turkey patties back into the skillet and flip once to coat. Cover and simmer for 10 minutes before serving over mashed cauliflower.
—
Enjoy!
—
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 