A leaner version of Salisbury steak.

This is a little trick I use when I make hamburgers or meatballs; replace the breadcrumbs with couscous or cooked lentils and half the amount of meat. The results are fantastic, the meat stays juicy and flavors your “filler”, you can hardly notice the difference. Bonus, a much healthier dish!  

For the patties

  • 1/2 onion, diced

  • 1/2 pound ground beef

  • 1/2 cup couscous

  • 1 egg

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 tablespoon all-purpose flour

  • 1/4 cup ketchup

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon mustard powder

  • 2 tablespoons olive oil

For the gravy

  • 2 large onions, finely chopped

  • 2 tablespoons olive oil

  • 1/2 cup beef broth

  • 1 tablespoon butter

  • a pinch of salt

  • a pinch of ground cloves

In a large bowl, mix everything together. Shape into 6 oval patties.

In a large skillet, over medium-high heat, brown both sides of patties with olive oil. Remove from skillet and set aside.

In the same skillet, cook the onions (for the gravy) over high heat with olive oil until golden brown. Add the broth, salt and ground clove and let the liquid reduce for 5 minutes. Turn down the heat and add the butter. Place the patties back into the skillet with the gravy, place a lid over everything and simmer at low heat for 10-15 minutes.

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