Salisbury Steak Burgers & Bacon Pecan Brussel Sprouts

I made both of these recipes earlier this week from paleomg.com and they were delicious!  I'm usually not a brussel sprouts fan but I'd say it definitely comes down to how you make them and these were so good.

Salisbury Steak Burgers with Mushroom Gravy

Ingredients

For the steak burgers:

• 1.5-2 lbs grass fed ground beef
• 1 egg
• 2 garlic cloves, minced
• ½ yellow onion, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme

For the mushroom gravy:

• 2 tablespoons fat of choice (I used coconut oil)
• ¾ cup beef broth
• ½ 6oz can coconut milk (I used almond milk)
• ½ yellow onion, minced
• 1 garlic clove, minced
• 1 package mushrooms (your choice what kind)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. These can be cooked on the grill or stove top.  (I used a presto skillet and it worked great.)
2. Add all the ingredients for the burgers into a large mixing bowl and use your hands mix everything thoroughly. Then make the meat into oval patties.
3. Put your oval patties on the grill to cook. They will need to cook for about 3-5 minutes each side depending how thick you made them and how pink you want them inside.
4. While the patties are on the grill, make the gravy. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
5. Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
6. Once the burgers and gravy are done, top the steak burgers with the mushroom gravy, and ENJOY! So tasty!

 

Bacon Pecan Brussel Sprouts

Ingredients

• ½ lb brussel sprouts
• 6 oz bacon, diced up
• ½ cup pecans
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Cut off the end of the brussel sprouts then cut each one in half.
3. Throw your diced bacon in a large skillet under medium heat and cook until it begins to brown.
4. Then add your pecans to roast with the bacon in the bacon fat.
5. Once bacon is fully cooked, remove bacon and pecans with a slotted spoon and put in a bowl.
6. Now add brussel sprouts directly to your bacon fat pan, add some salt and pepper, and cover to let cook for a bit. About 6 minutes of so.
7. Once the brussel sprouts are browned a bit on the outside, either add that pan directly to the oven or transfer the sprouts to a baking dish then put in the oven for roasting.
8. Leave in the oven for about 20-25 minutes, adding the bacon and pecans back to the brussel sprouts after about 15 minutes to finish cooking all together.
9. Let cool a bit, then eat.