Grilled Salisbury Steak
I made this recipe up one night on a whim and it's been a family staple ever since!
I made this recipe up one night on a whim and it's been a family staple ever since!
- 1 large egg
- salt and pepper to taste
- cooking spray
- meat
- 1 can water
- 1 tbl worcestershire sauce
- 1 whole onion chopped
- 1 clove fresh garlic, peeled minced
- 2 lbs 80/20 ground beef
- 1/2 tsp mesquite seasoning i use weber's
- 1/2 cup crackers or breadcrumbs crushed
- 1 tbl ketchup a-1 sauce is great too
- the gravy
- 2 tbl cornstarch or flour as a thickener
- 1 can beef consume cambells makes this, broth would be a valid substitution
- 1 can french onion soup condensed
- 1 cup fresh mushrooms cleaned and sliced or chopped
- 2 tbl butter or margerine
- Carbohydrate 14.722716501339 g
- Cholesterol 152.776299991397 mg
- Fat 35.5682128301069 g
- Fiber 0.914295008825638 g
- Protein 29.5831200000654 g
- Saturated Fat 14.4701001646144 g
- Serving Size 1 1 Serving (391g)
- Sodium 595.749828852945 mg
- Sugar 13.8084214925133 g
- Trans Fat 5.13826206644437 g
- Calories 504 calories
Step-by-step
- Get your grill warmed up. We use hardwood charcoal, but gas grills are convienent if you're in a hurry, adding a dash of liquid smoke to your meat will give you that charcoal flavor.
- Mix all of the top ingredients other than the meat well. Once blended, add the meat to the bowl and fold it in to incorporate everything being careful not to over work the ground meat which makes it tough.
- Divide the seasoned beef into 6 equal parts and flatten into large ovals about 1/2in thick. Spray each patty with a bit of cooking spray to keep it from sticking to the grill.
- On your clean, hot grill rack place the patties diagonally to get yummy grill marks. grill on each side for approx 3-4 minutes. Do not squish them with your spatula, please.
- Once done, remove the patties from the grill and place into a shallow baking dish in one layer.
- Heat your oven to 350 and begin your gravy on the stove top. (I put the baking dish with the patties in the oven while it heats to keep them warm)
- Using the butter in your saute pan, saute the mushrooms on medium heat until they soften just slightly and begin to brown. Add your cornstarch (or flour) and continue to stir until the butter turns into a thick, dry paste. Add the liquids and bring to a simmer until thick and bubbly.
- Pour the gravy over your beef patties and place in the oven for 10 minutes so the flavors can mingle. Serve over rice, egg noodles or with mashed potatoes.
Grilling ground beef patties designed to mimic classic Salisbury steak requires careful attention to fat ratios to prevent structural failure over direct heat. When ground chuck reaches the grill grates, 80/20 beef renders enough internal fat to keep the interior juicy, whereas leaner grinds below 85% lean dry out rapidly under high heat. Mixing binders like breadcrumbs or crushed crackers into the protein matrix absorbs released moisture during cooking, trapping water inside the oval shape rather than letting it evaporate. Overworking the beef mixture during this integration phase develops excessive myosin proteins, resulting in a rubbery chew instead of a tender bite. Folding the ingredients gently by hand preserves the loose crumb structure essential for a proper Salisbury steak texture. Utilizing canned French onion soup and beef consommé in the pan sauce introduces a concentrated base of umami and gelatin that readily thickens when combined with a butter and flour roux. Swapping these canned soups for standard low-sodium beef broth alters the final sauce salinity significantly, requiring extra Worcestershire sauce to compensate for lost depth. Sautéing fresh mushrooms in butter until they brown deeply builds the necessary fond before adding the thickener directly to the pan. Baking the grilled patties inside the simmering gravy at 350 degrees Fahrenheit for ten minutes allows the starches to fully hydrate and meld the beef drippings into the sauce.
