I’ve been playing around with this recipe for awhile now, and I finally got it.  I wanted to lower the Smarpoints without compromising the taste, and I think this turned out delicious.  The steak is 4 Smartpoints and depending how much mushroom sauce you use it can be 0 Smartpoints.  I’ve added a point for it for all the strict strict people out there (like me).

This recipe doubles well, and also freezes well.  I doubled it and formed 8 patties.  I took 4 of them and wrapped them in parchment paper and placed them in a ziptop freezer bag.  They are all ready for when I am running late and don’t know what to cook.

If you are using the Instant Pot to make this you can also make a starch using the Pot – in – Pot method.

Recipe for 4 servings (can be doubled)

Ingredients:

For the Burger (4 Smartpoints):

1/2 Pound 93% Lean Ground Beef
1/2 Pound 99% fat-free Ground Turkey
1/2 Cup Panko Breadcrumbs
1 1/2 Teaspoon Yellow Mustard
1 1/2 Teaspoon Minced Garlic
1 1/2 Teaspoon Worcestershire Sauce
1/2 Cup Minced Onion
1 1/2 Teaspoon Tomato Paste

At Cooking Time:

2 Teaspoons Olive Oil

For the Sauce (1 Smartpoint):

2 1/4 Cup Roasted Beef Better than Bullion (or high quality Beef Stock)
1/2 cup Minced Onion
1 Tablespoon Red Wine Vinegar
1/2 Teaspoon Tyme
1/4 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
2 Tablespoons Corn Starch
8 Ounces sliced Baby Bella Mushrooms
1/4 cup cold water

Method of Preparation:

Combined all ingredients listed for the burger and form 4 patties.

Instant Pot:

Turn IP to Saute.  When display reads “HOT” add olive oil and swoosh around to cover the bottom.  Gently lay your four patties in the pot, cooking for about 3 minutes on each side or until the pot is ready to release them.  If you have a smaller IP you may need to do this in batches.

Once both sides are properly browned (you’ll want a nice crust) remove from pot and add Bullion.  Scrap the bottom of the pot to get all the brown bits off.  Add all ingredients except the corn starch and cold water.

Turn the pot off.

In a separate glass add the corn starch to the cold water and whisk until fully incorporated.  Using a whisk slowly pour the mixture into the hot liquid, whisking the entire time until it is fully incorporated.

Place your steaks back in the liquid.  I placed my trivet on top of the steaks, and in a 1 quart baking dish prepared my Bulgar Wheat. I then set that on top.

Set your Instant Pot to manual for 9 minutes.  When the time is up let is naturally release for 10 and then release the rest of the pressure.  Be sure to check your temperature is at least 165 degrees since your steaks since have  turkey in them.  This should not be a problem, but I always always check my temps on meat, especially poultry.

The mushroom sauce will thicken as it cools, but I can never wait that long.  It’s delicious!

For the stovetop:

Follow all the directions above.  Bring your liquid to a boil, and then reduce to a simmer.  Place your steaks in the liquid and cook 20-25 minutes.  Check your temperature around 20 minutes and if not at a safe temp continue to cook until meat reaches 165 degrees.

Sharing is caring!  Click one of the buttons at the bottom of this post to share on your social media platforms!

Aside from writing this blog, I have a new novel out.  Going Home is a book about second chances, set in a holiday obsessed town.  If you like Hallmark movies, you’ll love this book!

To keep up with me:

Follow my blog with the link in the left hand side bar (or bottom of the page if on cell).

Follow the My 30 Point Life Blog Updates on Pinterest

Follow and like me on my Facebook Page.

Join my Instant Pot Healthy Recipes group on Facebook.

Need a kick in the pants with your hug?  Join my Weight Watchers Tough Love Group on Facebook.

Click here to read my Disclosure Statement.