I had been craving this meal for over a week and finally decided to make it for Sunday dinner. Tasty, healthy, comfort food at its finest. It may not be the prettiest dish, but the flavors are so prominent and layered perfectly. It’s a hats off to Salisbury steak with a slight twist. This can be paired alongside any side dish – I chose to do yellow skinned mashed potatoes with frozen green beans.
Serves 8 – 4 Points Plus per serving.
- 1 egg
- ¼ cup whole wheat bread crumbs
- 2 teaspoon Worcestershire sauce
- ~1 teaspoon black pepper
- ~1 teaspoon salt
- 1 tablespoon garlic powder
- 2 teaspoons McCormick Onion & Herb seasoning
- 1 tablespoon McCormick Hamburger seasoning
- 1 medium/large sweet onion, sliced
- 1 tablespoon olive oil
- 2 tablespoons white flour
- 1 ½ cups low sodium beef broth
Mix hamburger, bread crumbs, egg, Worcestershire sauce, black pepper, salt, garlic powder, onion & herb seasoning, and hamburger seasoning in a large bowl. Mix until well combined, then section off hamburgers into 8 equal pieces. Roll into balls, then flatten slightly into hamburger shape – roughly 1 to 1 ½ inches thick.
Heat a non-stick skillet over medium-high heat. Add in the tablespoon of olive oil and swirl in the pan to evenly coat. When the oil is heated, add in the hamburger patties and let them begin to cook. Do not move the patties as they will fall apart. Cooking times may vary but cook roughly 5 minutes on the first side before flipping. You are looking to have a nice browned outside.
After flipping add in the sliced onions on top of the browned side of the burgers. Let the burgers get a bit of a crust before moving around in the pan to incorporate the onions.
Sprinkle in the 2 tablespoons of flour and let the flour cook for a minute with the onions to get rid of any harsh flavoring.
Add in half of the beef broth into the pan, stirring to combine. The sauce will begin to thicken – as it thickens add in the remaining beef broth and stir all to combine. Let simmer for a few minutes then remove from the flame.