Ingredients

1.

Hamburger Or Ground Beef, 85% Lean
20 ounce
2.

Seasoned Salt
¼ teaspoon
3.

Black Pepper
⅛ teaspoon
4.

Onion Powder
⅛ teaspoon
5.

Garlic Powder
⅛ teaspoon
6.

Mayonnaise
1 tablespoon
7.

Unsalted Butter
2 tablespoon
8.

Yellow Onion
3 ounce
9.

Paleo Baking Flour by Bob's Red Mill
1 tablespoon
10.

Beef Broth
½ cup
11.

Provolone Cheese
4 slice- each 3/4 ounce
12.

Asparagus, Raw
8 ounce
13.

Black Pepper
⅛ teaspoon
14.

Lemon Pepper Seasoning
¼ teaspoon
15.

Garlic Powder
⅛ teaspoon
16.

Paprika
⅛ teaspoon
17.

Unsalted Butter
2 tablespoon

Instructions

1.
In a mixing bowl, combine the ground beef, seasoned salt, pepper, onion powder, garlic powder, and mayonnaise. It ’s best to use your hands to ensure the meat is mixed consistently. Press the beef into 5-ounce patties about ½-inch thick. Salisbury steak is more “home-style”, so don ’t worry about having perfectly round patties. Set these aside for a little later.
2.
Melt the first amount of butter in a large skillet over low heat and slice your onion very thin. A vegetable slicer will be helpful to you, but you can also do this with just a knife. Toss the onions in the melted butter and place a lid over your skillet. Keep the heat low as you let the onions turn almost fully translucent. Adjust the heat or stir the onions as necessary. After 4-5 minutes of cooking down the onions, move onto the next step.
3.
Use a spatula to push the onions to the outer rim of your skillet. Place the beef patties in the center of the pan, and turn the heat up to medium-high. Cook the patties on one side for about 3 minutes with a lid placed over them. Flip the patties over and cook for an additional 3-4 minutes with the lid on. Adjust the heat to avoid the burgers becoming too dark.
4.
Return the heat to a low setting. Transfer the cooked patties to a clean surface to rest while you make the sauce in the skillet. Sprinkle the flour in the skillet and stir it in until your liquid turns a bubbling golden brown. Pour in the beef broth and stir over low heat until you have a thickened onion sauce. The onions will be very tender and translucent at this point.
5.
Nestle the beef patties into the sauce and turn the heat up so the sauce is gently bubbling. Place a slice of provolone cheese over each patty and let them melt. You can use a pair of tongs or a spoon to place some saucy onions on top of the cheese to help it melt and distribute flavors. Set your skillet of finished french onion salisbury steaks aside to rest as you make your side dish.
6.
For the asparagus, you may need to cut large stalks in half. Bring a pot of water to a boil and place the asparagus in. Boil for 3-4 minutes until the veggies are bright green. Drain the pot and transfer the asparagus to an ice bath. Once the asparagus is cooled, you can move onto the next step.
7.
Transfer the blanched asparagus to a mixing bowl and toss with the pepper, lemon pepper, garlic, and paprika. If your lemon pepper does not contain salt, please salt your asparagus to taste. Bring a wide, non-stick skillet to a very high heat. Once your pan is hot, place in the asparagus. Let the asparagus sit in the pan until they are charred on one side - up to 5 minutes depending on how much excess moisture needs to evaporate. Flip the asparagus over and continue tossing until the asparagus is charred to your liking.
8.
Bring your skillet to a very low heat, and melt the butter over the asparagus. Make sure all the asparagus is coated in butter before serving. Serve a hot french onion salisbury steak patty with about 1 ½ oz asparagus per person.