This delicious Atkins Induction-friendly dish is also acceptable for you other Keto & Paleo plans. It is VERY easy to prepare. 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. This entrée pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice. This recipe is only suitable during Induction if you omit the wine.
INGREDIENTS:
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
1/3 c. sliced fresh mushrooms (or small can with juice)
½ c. low-sodium beef bouillon (preferably homemade)
¼ c. heavy cream (optional)
1 T. olive oil
2 T. white or red wine (omit during Induction)
Dash onion powder
Black pepper to taste
OPTIONAL: Add some chopped celery to the pan after browning meat. It is very nice in the sauce.
VARIATION: Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.
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, wine and cream. Slice mushrooms and add to skillet. Add seasonings and celery if using. DO NOT SALT the meat mixture as the pork rinds will provide enough salt to this meat. 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 red bell pepper)
451.75 Calories, 34.28 g fat, 2 g carbs, 0.25 g fiber, 1.83 NET CARBS, 31.23 g protein