Healthy Grilled Salisbury Steak with Beer & Onion Gravy Recipe

Grilled healthy Salisbury Steak with Beer and Onion Gravy in a cast iron pan

Healthy Grilled Salisbury Steak with Beer & Onion Gravy Recipe

A delicious Father's Day main dish that tastes like a gourmet steakhouse meal on a budget! These juicy, grilled beef patties feature a secret zucchini "meat extender" and are smothered in a rich, beer-infused onion gravy. High-protein, Weight Watchers friendly, and ready in 30 minutes!

Course dinner, Main Course

Cuisine American, Canadian, North American

Keyword beer, ground beef, hamburger, onions, salisbury steak

Special Diet Dairy-free, weight watchers

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 274kcal

Author Terri Gilson

Ingredients

1 lb Extra Lean Ground Beef
½ cup Finely Grated Zucchini Squeezed bone-dry in a paper towel
½ cup Breadcrumbs
1 Large Egg
1 tablespoon Worcestershire Sauce
1 teaspoon Garlic Powder
½ teaspoon Salt
½ teaspoon Black pepper
1 large Yellow Onion thinly sliced into half-moons
1 teaspoon Olive Oil o
1 cup Beef Broth
½ cup Beer Use a lager or ale-whatever Dad is drinking!
1 tablespoon Cornstarch mixed with 1 tablespoon cold water

US Customary - Metric

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Instructions

The Patties: In a large bowl, combine the beef, squeezed zucchini, breadcrumbs, egg, Worcestershire, salt, pepper, and garlic powder. Mix until just combined (don't overwork it or the "steaks" will be tough).
1 lb Extra Lean Ground Beef, ½ cup Finely Grated Zucchini, ½ cup Breadcrumbs, 1 Large Egg, 1 tablespoon Worcestershire Sauce, 1 teaspoon Garlic Powder, ½ teaspoon Salt , ½ teaspoon Black pepper
Form into 4 large oval patties. Use your thumb to make a slight indent in lo the center (this prevents them from "puffing up" into footballs on the grill).
Preheat the grill to medium-high. Grill the patties for 5-6 minutes per side until they have beautiful char marks and reach an internal temperature of 165F (71°C).
While the steaks are grilling, heat the oil in a skillet (on the stove or the grill's side burner). Sauté the onions on medium heat for 7 minutes until soft and golden.
1 teaspoon Olive Oil o, 1 large Yellow Onion
Pour in the beef broth and beer. Reduce the heat to medium-low and let it simmer for 3-5 minutes to cook off the alcohol and ensure the onions are cooked.
1 cup Beef Broth, ½ cup Beer
Reduce the heat to low and whisk in the cornstarch slurry and simmer for 1-3 minutes or until the gravy is thick and glossy.
1 tablespoon Cornstarch mixed with 1 tablespoon cold water
Place the grilled patties into the skillet with the gravy, spooning the onions over the top.

Notes

Variations & Substitutions:

Turkey Version: Swap the beef for extra lean ground turkey breast. Use chicken broth instead of beef broth for a lighter "Poultry Salisbury."
Non-Alcoholic: If you prefer not to use beer, simply replace it with an extra ½ cup of beef broth and a teaspoon of balsamic vinegar for acidity. You can also use non-alcoholic beer.
Mushroom Boost: Add 1 cup of sliced mushrooms to the gravy for an even heartier, "Man-Food" texture.
Gluten-Free: Use gluten-free breadcrumbs and ensure your Worcestershire sauce and beer are certified GF.

Expert Recipe Tips:

The Thumbprint Trick: When shaping your oval patties, use your thumb to make a slight indent in the center. This prevents the "football effect" where burgers puff up in the middle on the grill, ensuring your steaks stay flat and easy to smother in gravy.
The "Meat Extender" Secret: Don't skip the zucchini! It adds zero points and zero flavor, but it keeps the Salisbury steaks incredibly moist and prevents them from shrinking on the hot grill.
Deglaze for Flavor: When you pour the beer into the skillet with the onions, use your spatula to scrape up all the brown bits (the fond) from the bottom. That is where the concentrated flavor lives!
High Heat Sear: Make sure your grill is nice and hot before the patties hit the grates. You want to lock in those juices with a quick sear so the interior stays tender.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. I recommend storing the patties inside the gravy to keep them from drying out.
Freezer: This recipe freezes beautifully! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating: If the gravy is too thick after chilling, add a splash of beef broth or water when reheating to restore that silky consistency.

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