This is a very tasty hamburger.  I had at least three in one sitting!  I only had half a low-carb hamburger bun, however.  You can find my hamburger buns HERE or you can make a jiffy bun just for yourself over HERE.

2 lbs lean ground beef (0.9 kg)
1/cup Gluten-Free Bake Mix 2 (60 mL)
2 eggs, fork beaten
1 tbsp Montreal Steak seasoning (15 mL)
1/tsp salt (2 mL)
Bacon fat for frying
Creamy Mushroom Sauce:
2 cups sliced fresh mushrooms (500 mL)
4 green onions, chopped
1/tsp seasoning salt (1 mL)
1/8   tsp black pepper (0.5 mL)
8 oz cream cheese (250 g)
1 cup whipping cream (125 mL)
1/cup water (60 mL)
2 tbsp olive oil (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
  (to balance savory flavors)
1 tsp cornstarch, OR arrowroot powder (5 mL)
11/tsp onion salt (7 mL)
1/tsp white pepper (1 mL)
1/tsp salt (0.5 mL)

In large bowl, place ground beef and Gluten-Free Bake Mix 2.  In small bowl, beat eggs with fork and stir in Montreal Steak seasoning and salt.  Add to ground beef and mix well.  Find a nice-sized lid, about 3 inches (8 cm) in diameter.  Place a small sheet of plastic wrap over the inside of the lid.  Fill the lid with ground beef mixture and smooth the circumference.  Flip out into prepared frying pan.  This makes uniform-sized hamburgers patties.

In nonstick frying pan in bacon fat, over medium heat, cook 5 to 6 hamburgers on both sides until browned and no longer pink inside. Set aside. Repeat.  Serve on open-faced toasted Hamburger Buns (I toast them in the pan in a little bacon fat).   Smother in Creamy Mushroom Sauce and serve.

Creamy Mushroom Sauce:  In nonstick frying pan, over medium heat and in bacon fat, cook mushrooms and green onions. I usually put a lid on the pan slightly ajar and when the moisture has evaporated, sprinkle with seasoning salt and black pepper. 

In food processor, process cream cheese until smooth.  Add whipping cream, water, olive oil, liquid sweetener, onion salt, cornstarch salt and white pepper; process until smooth, scraping the sides a couple of times.  Add to mushroom-green onion mixture in pan and bring to the boil, stirring frequently.  Pour over each hamburger patty.

Yield:  13 patties
1 hamburger patty
306.5 calories
16.7 g protein
25.4 g fat
0.1 g fiber
2.1 g net carbs 

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