My mama made the best hamburger steak in town, boos. Juicy patties smothered in a rich onion gravy that could make a grown man cry. This hamburger steak recipe brings all that comfort back to the table, true to the original but with my own twist. I even added a little Dijon mustard to the beef mixture! That was my mama’s secret ingredient, though… So pretend I didn’t just tell y’all!
This post may contain affiliate links. Read our disclosure policy.
How to make Hamburger Steak
Make the Hamburger Steak Patties
Step 1: Add beef, salt, pepper, garlic powder, onion powder, garlic, and Dijon mustard to a medium bowl. Mix until all the ingredients are well incorporated.
Step 2: Divide the beef into 10 small patties. Set aside.
Cook the Patties and Sautée the Onions
Step 3: Heat oil in a large skillet and cook the patties until seared on both sides. Transfer them to a plate and discard the oil.
Step 4: Add butter, salt, and sliced onions to the pan. Cook until tender and starting to caramelize, then stir in thyme and flour and cook a bit longer.
Step 5: Slowly whisk in the broth mixture. It will bubble and look like a paste, so just keep whisking and adding in broth until it’s all been added. Bring to a boil, then reduce to medium to simmer.
Step 6: Return patties and any juices that are collected to the gravy. Continue cooking until the patties are cooked through and the gravy has thickened. Taste for seasoning and adjust.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
PRO TIP: My mama always reminds me how much I LOVED melted cheese on my hamburger steak, so I often grate some cheddar or Monterey Jack directly into the hamburger mixture. Not just for me, but for anyone who wants to try these beauties!
Hamburger Steak Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 ½ pounds 80/20 ground beef
- 2 teaspoons kosher salt divided
- ¾ teaspoon coarse ground black pepper divided
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1 yellow onion sliced thinly
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon dried thyme leaves
- 1 ½ cups beef broth
- ½ cup chicken stock
- 2 teaspoons Worcestershire sauce
Instructions
- In a medium bowl, mix together beef, 1 ½ teaspoons salt, ½ teaspoon pepper, garlic powder, onion powder, garlic, and Dijon mustard. Do not overmix. Divide into 10 small patties. Set aside.
- In a measuring cup, mix together beef broth, chicken stock, and Worcestershire sauce.
- In a large skillet, add oil and heat over medium-high heat. Add in patties and cook until seared on one side, about 2-3 minutes. Flip patties and continue cooking for an additional 1-2 minutes. Remove from pan and set on a plate. Discard oil.
- Add butter and sliced onions in pan. Add ½ teaspoon salt. Cook until onions are tender and just beginning to caramelize, about 8-10 minutes. Add in thyme and flour and cook for 1 minute.
- Slowly whisk in broth mixture. (It will look like a paste, and bubble.) Keep whisking and adding in broth until it’s all been added. Bring to a boil, then reduce to medium to simmer.
- Return patties and any juices that collected to the gravy. Continue cooking for 5-6 minutes until patties are cooked through and gravy has thickened. Taste for seasoning and adjust.
- Serve hot over rice or mashed potatoes.
Notes
- Don’t overmix the beef, boos. Mix just until everything’s combined so your easy hamburger steak stays juicy and tender.
- Before cooking, press a little dent in the center of each patty with your thumb. It keeps them from puffing up in the middle so they cook nice and even.
- Get that skillet screamin’ hot! It’s the secret to a deep, golden sear. You should hear it sizzle the second you put the patties in.
- Scrape up the browned bits at the bottom of the pan. That’s where the flavor lives! Stir them into the gravy and thank me later.
- Fridge: Store it in an airtight container and pop it in the fridge. It’ll stay good for 3 to 4 days, so you’ve got a few cozy meals lined up without lifting a finger!
- Freezer: Pack the patties and gravy in freezer bags or containers. They’ll keep for up to 3 months. Just thaw in the fridge overnight before reheating.
- Reheating: Warm it up in a skillet over medium heat with a splash of water or broth to loosen the gravy. You can microwave it too, covering it and stirring every minute until hot and saucy.
Nutrition
Serving Suggestions
- Mash: Mashed potatoes are a no-brainer. Go for garlic mash, cream cheese mash, or even mashed sweet potatoes. They’re all perfect for soaking up the delicious gravy.
- Rice: A simple steamed white rice or Mexican rice can catch all that gravy, too! I love serving my hamburger steak this way.
- Veggies: Simple stuff, boos. Green beans, steamed broccoli, or honey glazed carrots.
- Dinner Rolls: They’re just the thing to mop up any hamburger steak with gravy left on your plate. You could go with classic butter-topped rolls, potato rolls, or garlic cheese stuffed rolls.
Recipe Help
Use your hands and gently mix everything just until the ingredients are combined. Don’t squeeze or compact the meat too much!
Grab a meat thermometer, boo! You’re looking for 160°F in the center. If you don’t have a thermometer, cook the patties until they’re no longer pink in the center and the juices run clear.
Close, but not quite. Salisbury steak usually has breadcrumbs mixed in and comes with a mushroom gravy. Hamburger steak is just seasoned beef smothered in a rich onion gravy.
pinterest 
facebook 
twitter 
email
I tried this recipe after church yesterday and I must say it was delicious. The gravy was to die for. Normally I use the left-over pan drippings mixed with flour, salt and pepper and water to create my gravy, but discarding the oil, using butter and the broth(s) made such a difference and I didn’t have to use as much flour as I’d previously used. This will be my go-to gravy in the future, burger was good as well, thanks for sharing.
Fantastic thank you!
This was very good you did that and the measurements were on point I like how you include Worcestershire sauce in your gravies I use to only start out with butter and flour and added water as the liquid the stocks/broths really make a difference thanks for sharing these awesome recipes
Thanks so much, doll!