HAMBURGER GRAVY

This delicious burger sauce recipe combines ground beef with garlic and onions in a creamy brown sauce seasoned with thyme, parsley and nutmeg. Serve with homemade mashed potatoes or egg noodles for the ultimate comfort food.
This hearty dish takes less than 30 minutes to prepare and can easily be doubled to feed large families and unexpected guests. Enjoy this burger sauce with homemade biscuits, pasta, rice, baked potatoes or French fries.

HOW TO MAKE BURGER SAUCE

Start by browning the ground beef in a large skillet over medium-high heat.When the browning process is about halfway done, add the onions and continue cooking until the ground beef is cooked through and browned and the onions are soft. Reduce the heat to low and add the garlic. Cook garlic for 1 minute, stirring constantly.

Then melt the butter in the pan with the browned meat. Sprinkle flour over the cooked ground beef mixture.Stir in and continue to cook, stirring constantly, for 2 minutes. Then slowly add the beef broth and cream until smooth. Add Worcestershire sauce, ground thyme, dried parsley and nutmeg and stir to combine. Season with kosher salt and freshly ground black pepper. Garnish with fresh thyme leaves or chopped fresh Italian parsley.

BURGER SAUCE RECIPE NOTES

Use lean ground beef, ground turkey, or ground chicken. If you have more than a few tablespoons of fat left after browning the ground beef, drain it.
If the gravy becomes too thick, add more beef broth, 1 or 2 tablespoons at a time, until desired consistency is reached.
For those who like lots of flavor, add 1-2 teaspoons Creole seasoning. It doesn’t make it too spicy, it just adds a lot of flavor to the sauce.Trust me this time.
Experiment with different herbs such as chopped rosemary, fresh or ground thyme, fresh or dried parsley, dried oregano, dried marjoram, or ground sage.
Try adding other vegetables such as mushrooms, carrots, peas, corn or green beans.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, let it cool completely.Then place in a sturdy freezer bag or freezer container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove over low heat or in the microwave on reduced power.

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