A delicious salisbury steak-style dish, pan-fried and served with honey-roasted vegetables.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Carrots | 3 | ||
| Potatoes | 3 | ||
| Honey | 1 tablespoon | ||
| Italian Seasoning | 2 teaspoons | ||
| Ground Turkey (85/15) | ½ pound | ||
| Ground Beef (85/15) | ½ pound | ||
| Onion | 1 | ||
| Breadcrumbs | ⅓ cup | ||
| Garlic (minced) | 3 cloves | ||
| Egg | 1 | ||
| Ketchup | 2 tablespoons | ||
| Beef Bouillon | 1 tablespoon | ||
| Worchestershire Sauce | 2½ teaspoons | ||
| Dijon Mustard | 3 teaspoons | ||
| Vegetable Oil | 1 tablespoon | ||
| Mushrooms | 6 ounces | ||
| Butter (unsalted) | 2 tablespoons | ||
| Flour | ¼ cup | ||
| Beef Broth (unsalted) | 2 cups | ||
| Water | ½ cup | ||
| Salt and Pepper | — | ||
| Rice (optional) | — |
Directions
Preheat oven to 425°F (215°C). Cut carrots and potatoes into large slices, around ½ - ¾ inches thick.
3 Carrots 3 Potatoes
Place sliced carrots and potatoes into a large bowl. Combine with honey and italian seasoning and toss until evenly coated. On a large baking tray, evenly distribute carrots and potatoes and cover with foil. Bake for 30 minutes, tossing halfway through. Proceed with steps 3-10 while roasting. When done, remove from oven and place somewhere to cool.
1 tablespoon Honey 2 teaspoons Italian Seasoning
Place breadcrumbs in a new bowl. Grate ½ an onion into the bowl so the juices and pulp mix with the breadcrumbs. Evenly coat breadcrumbs and let sit for a couple minutes.
⅓ cup Breadcrumbs ½ Onion
Add ground beef, ground turkey, 1 clove minced garlic, egg, ketchup, beef bouillon, 1/2 tsp. worchestershire sauce, and 2 tsp. dijon mustard to the bowl. Preferrably using your hands with a food-safe glove, mix the ingredients in the bowl for a few minutes until homogenous and soft. Divide into five patties and set aside.
½ pound Ground Turkey ½ pound Ground Beef 1 clove Garlic 1 Egg 2 teaspoons Ketchup 1 tablespoon Beef Bouillon ½ teaspoon Worshestershire Sauce 2 teaspoons Dijon Mustard
Heat vegetable oil in a large skillet over high heat. Gently add the patties and sear for around 1 minute on each side. Be careful when flipping, as they are still soft. If your skillet isn't large enough to cook all five patties with space in between each, cook three at a time. Remove to a plate when done searing.
1 tablespoon Vegetable Oil
Lower heat to medium high. Add ½ finely chopped onion and 2 cloves minced garlic to the skillet and cook until onions are translucent, about 3 minutes. Add in sliced mushrooms, lightly salt, and cook for an additional 2 minutes or until golden brown.
½ Onion 2 cloves Garlic 6 ounces Mushrooms
Turn down skillet heat to medium. Add butter, then when melted, add flour and cook for around 30 seconds, stirring constantly. Try to add flour in top of other ingredients and not directly onto the bare skillet.
2 tablespoons Butter ¼ cup Flour
Slowly add in beef broth, stirring constantly to remove clumps. Once all beef broth is added and stirred in, add water, remaining worchestershire sauce, and 1 tsp dijon mustard. Add salt and pepper to taste.
2 cups Beef broth ½ cup Water 2 teaspoons Worshestershire Sauce 1 teaspoon Dijon mustard
Add in patties to the gravy and cook for 6 minutes on each side. Occasionally stir the gravy in the skillet and add water if the gravy starts to get too thick.
Serve patties with the gravy, optionally on top of a bed of rice, and with honey-roasted vegetables on the side!