Hamburger Steak with Asparagus & Carrots

I grew up eating hamburger steak pretty often as a kid, but nowadays I don't make it enough. Every time that I do, Hubs & I agree that I should more. It is so good, super quick & easy, & totally fulfills a burger craving while sparing all the carbs. And it goes with really any vegetables. All around win.

Start by seasoning the hamburger meat with Montreal steak seasoning and Worchershire sauce then forming it into patties. Cook in a cast iron skillet for best results over medium-high heat for 5 minutes each side. If it starts smoking a lot turn it down to medium. Smash the burgers with a spatula once as soon as you flip it. Set them aside but don't clean the cast iron.

Add the mushrooms and onions to the cast iron with just a small dollop of butter. Cook over medium heat, stirring occasionally, for about 20 minutes. As the mushrooms release their juices, make sure to scrap up all the browned bits from bottom of the pan because that is where all the flavor is. When everything is nice and caramelized, add the meat back to the cast iron to warm them up.

Once you start cooking the mushrooms and onions, get the rest of the veggies roasting. To know where to cut the asparagus, bend one and where it breaks is where to cut the rest of them. Spread the asparagus on one side of a baking sheet and the carrots on another. Drizzle both with olive oil and season with salt and pepper. Roast in a 400 degree oven for 15 minute, stirring once halfway.

All together this entire meal takes less than 30 minutes to prepare making it a perfect weeknight meal. Smother the hamburger steaks with onions & mushrooms and serve with the other veggies on the side. You could always omit the onions and/or mushrooms for those who do not like them. 

Hamburger Steak with Asparagus and Carrots 

2-4 servings, 250-425 calories per serving

5 minutes prep, 25 minutes cooking time

• 1 lb lean ground beef 
• 8 oz. mushrooms, sliced
• 1 small yellow onion
• 1-2 tbspWorcheshire sauce
• 1-2 tsp Montreal seasoning
• 1 cup baby carrots 
• 1 lb. asparagus 
• 1-2 tbsp olive oil
• salt & pepper to taste