Hamburger Steaks with Espresso and Caramelized Onion Gravy

Elevate Ground Beef with Intense Flavors

INGREDIENTS:

1 pound 90% lean ground beef

¼ t dried thyme

¼ t smoked paprika

½ t crushed red pepper flakes

2 medium to large cloves of garlic, peeled and chopped finely

1 t kosher salt + ½ t black pepper

½ large, sweet onion sliced thinly

2 T light oil

2 T salted butter

1 ½ C beef stock (Don’t use the low sodium. You need the salt)

2 T Olive This! Espresso Balsamic Vinegar

¼ C thick flour/water roux for thickening

METHOD:

• Mix ground beef, thyme, paprika, pepper flakes, garlic, salt and pepper. Using hands blend well and form into 5 or six patties. Set aside.
• Bring a sauté pan to high heat and add the light oil. Sear the hamburger steaks about 3-4 minutes on each side until caramelized. Remove and set on a plate. Add the 2 T butter and the onions. Sauté until soft and they begin to brown. Add the beef stock and let simmer until reduced about half. Add the espresso balsamic and let simmer on a medium low for about 2 minutes. Slowly stir in the flour roux and mix until it barely starts to thicken. Don’t use too much or it gets pasty. Nestle in the beef and move around pan, covering with the onion gravy.
• To serve, arrange with your sides. In this case I made black lentils and a simple cucumber tomato salad with a bit of dried oregano and light oil. Add 1 or 2 hamburger steaks, depending on your liking. Ladle generously with the onion espresso gravy.