Description

This next-level Salisbury steak recipe features juicy beef patties stuffed with a creamy mushroom and cheese filling, served in a rich truffle gravy.

Ingredients

500 g ground beef (80/20 lean)
60 g Panko breadcrumbs
1 large egg, lightly beaten
5 ml onion powder
5 ml garlic powder
2.5 ml dried thyme
5 ml fine sea salt
2.5 ml freshly ground black pepper
170 g cremini mushrooms, finely minced
2 cloves garlic, minced
5 ml fresh thyme leaves, chopped
60 g full-fat cream cheese, softened
60 g shredded low-moisture mozzarella cheese
30 g all-purpose flour
475 ml vegetable broth
15 ml tamari or soy sauce
5 ml Dijon mustard
5 ml dried mushroom powder (optional)
5 ml white truffle oil
15 ml oil for cooking

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Instructions

Prepare the Mushroom-Cheese Filling: Heat 5 ml of oil in a skillet over medium heat. Add the finely minced cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until all liquid has evaporated and they are lightly browned. Add the minced garlic and chopped fresh thyme, cooking for 1 additional minute until fragrant. Remove from heat and let cool completely before stirring in the softened cream cheese and shredded mozzarella; season with salt and pepper and set aside.
Form and Stuff the Patties: In a large bowl, combine the ground beef, Panko breadcrumbs, beaten egg, onion powder, garlic powder, dried thyme, 5 ml salt, and 2.5 ml black pepper. Gently mix with your hands until just combined, being careful not to overmix, as this can make the patties tough. Divide the mixture into 8 equal portions. Form 4 portions into thin, oval patties (about 1 cm thick) for the base. Place an equal amount of the mushroom-cheese filling onto the center of these 4 patties, leaving a small border. Form the remaining 4 portions into thin oval patties and place them on top, pressing the edges together firmly to seal the filling completely. Gently reshape into smooth ovals.
Sear the Patties: Heat the remaining 10 ml of oil in a large skillet over medium-high heat. Carefully place the stuffed beef patties in the hot skillet (in batches if necessary to avoid crowding) and sear for 3-4 minutes per side, until deeply browned and a crust has formed. Transfer the seared patties to a plate and set aside.
Make the Truffle Gravy: Reduce the heat to medium-low. Add the all-purpose flour to the pan drippings and remaining oil in the skillet, whisking constantly for 1-2 minutes to create a light roux. Gradually whisk in the vegetable broth, tamari, Dijon mustard, and optional mushroom powder, ensuring no lumps remain. Bring the gravy to a simmer, whisking occasionally, until it thickens to your desired consistency (about 5-7 minutes). If the gravy seems too thick, whisk in an additional splash of broth or water.
Simmer Patties in Gravy and Finish Cooking: Return the seared patties to the skillet, nestling them into the simmering gravy. Cover the skillet and let the patties cook in the gravy for an additional 10-12 minutes, or until cooked through to an internal temperature of 71 degrees C (160 degrees F). Gently flip the patties halfway through cooking to ensure even doneness.
Final Resting and Serving: Remove the skillet from the heat. Stir in the white truffle oil until well combined. Taste the gravy and adjust seasoning with additional salt and pepper if needed. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the filling to cool slightly.

Notes

To avoid tough patties, do not overmix the ground beef mixture. Ensure the mushroom filling cools completely before combining it with the cheese to prevent clumping. For best results, use 80/20 lean ground beef and cook the patties to an internal temperature of 71 degrees C (160 degrees F).

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 stuffed patty
Calories: 520 calories
Sugar: 3 g
Sodium: 750 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 160 mg