Allergy-Friendly Salisbury Steak

In bowl, mix beef, half of the chopped onion, water, salt, pepper and crushed red chilies. Shape into four 1/2-inch thick patties.

Heat a nonstick grill pan with oil over medium heat. Once pan is heated, place patties on the pan. Cook until patties are browned on both sides. Transfer to plate, set aside.

Heat butter on medium high heat in another pan. Add remaining chopped onion and sauté until soft.

Sprinkle with flour. Cook, stirring, for 1 minute. Add stock a little at a time, stirring constantly to prevent lumps. Bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Add thyme.

Add the patties, cover and simmer until internal temperature reaches 160°F.