This Hamburger Steak is an all-time favorite around my house, and it’s sure to become a hit at your dinner table too! It’s simple, delicious, and just the ticket for a satisfying meal on those nights you need a lil’ extra comfort without a lot of extra work. I’m talking perfectly seasoned patties, covered in a rich, onion gravy that BEGS to be soaked up with crusty bread… Now that’s what I call a proper supper!
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Growing up, there was nothing quite like walking into my mama’s kitchen and getting hit with the smell of onions sizzling in the pan alongside those juicy, hearty hamburger steak patties. It was her detour from our usual dinner lineup of salmon croquettes and cheese grits, and oh boy, did it deliver every single time! And in case y’all are wondering, yes, this hamburger steak recipe is similar to my Salisbury steak recipe, but they ain’t the same beast. If you wanna know why, scroll all the way down to the FAQs section! But enough chit-chat – grab your skillet and let’s get cookin’!
The Lowdown of This Hamburger Steak
Cuisine Inspiration: Southern, baby!
Primary Cooking Method: Stovetop
Dietary Info: Low-Carb
Key Flavor: Savory and beefy with a hint of onion and garlic
Skill Level: Easy (No Sweat Fam!)
Quick Prep Time
Y’all won’t believe it, but you only need about 5 minutes to get everything prepped for this hamburger steak. Yeah, 5 minutes! Just mix up those patties, slice your onion, and you’re essentially halfway there.
Simple Ingredients, Big Flavor
This recipe keeps it real simple, boo. It tastes like there’s some secret ingredient hidden away in there, but it’s just plain ol’ home cooking making it taste so special.
Comfort Food In All Caps
If comfort food had a face, it’d surely be this easy hamburger steak. It’s the kind of meal that fills you up and wraps you in a warm hug.
Showstopping Gravy
Let me tell y’all, this onion gravy is the real MVP of this dish. It’s so rich and savory, you’ll want to bottle it up and use it on everything!
Ingredients to make Hamburger Steak
- Ground Beef: I like to use 80/20 ground beef – it’s the perfect balance of lean meat to fat, which means maximum flavor and juicy patties. Got some leftover ground meat in the freezer? This is the perfect recipe to use it up!
- Seasoning Mix: We’ll toss together some kosher salt, coarse ground black pepper, garlic powder, and onion powder. These simple spices come together to add a whole lotta character to your patties.
- Fresh Garlic and Dijon Mustard: The garlic brings a pungent depth, while the Dijon mustard gives a tangy sharpness that really enhances the beefiness of the beef. Mustard is my mama’s secret ingredient, so don’t tell her I just gave it away to y’all!
- For Cooking: Just a bit of neutral oil to cook the patties, and some unsalted butter to get those onions just right. If you’re out of neutral oil, any vegetable oil will do, but try to stick with something that doesn’t have a strong taste.
- Yellow Onion: Sliced thin to melt into that hamburger steak with gravy. I always go for yellow, but any onion you like would be fine here.
- All-purpose Flour: To thicken up your gravy.
- Dried Thyme: Adds a subtle, earthy flavor to the gravy.
- Liquids for the Gravy: Beef broth and chicken stock create a rich base, while Worcestershire sauce brings in a touch of umami goodness. If you only have one type of stock, double up on whichever you’ve got on hand.
How to make Hamburger Steak
Step 1: Make the patties
- Add beef, salt, pepper, garlic powder, onion powder, garlic, and Dijon mustard to a medium bowl.
- Mix until all the ingredients are well incorporated.
- Divide the beef into 10 small patties. Set aside.
Step 2: whisk the broth mixture
- Add beef broth, chicken stock, and Worcestershire sauce to a measuring cup.
- Whisk and set aside.
Step 3: cook the patties and sautée the onions
- Add oil to a large skillet and heat over medium-high heat. Add in patties.
- Cook until seared on one side. Flip the patties and continue cooking for a few more minutes. Then, remove the patties from the pan and set them on a plate. Discard the oil.
- Add butter, salt, and sliced onions to the pan.
- Cook until onions are tender and beginning to caramelize. Then, add in thyme and flour and cook an extra minute.
- 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.
- 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.
Tips for making the best hamburger steak with onion gravy
- Don’t Overwork the Meat: Just mix until everything is combined. Overworking it can make the patties tough when cooked, and you want them tender and juicy!
- Thumb Trick: Before you cook those patties, press a little indentation in the middle of each one with your thumb. This helps them cook evenly without puffing up too much in the center.
- Heat Your Skillet Well: Get that skillet nice and hot before you add your patties – you want to hear that sizzle as soon as the meat hits the pan. That’s how you’ll get that beautiful brown sear on each hamburger steak!
- Deglaze the Goods: After you sear the patties and move them to a plate, there’ll be some tasty brown bits left in the pan. Don’t let them go to waste, boo! Scrape up those bits with a wooden spoon. They’ll enrich your onion gravy with savory, meaty goodness.
Popular substitutions & additions
- Switch the Protein: If you want lighter patties, swap out the ground beef for ground turkey. It’s leaner but still delicious!
- Bacon Boost: For an extra layer of flavor, mix some finely chopped bacon into your beef mixture before shaping the patties. It’ll give a nice smoky flavor and a bit of extra juiciness.
- Cheesy Goodness: 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!
- Grated Goodness: Want mo’ cheese? After cooking, top each patty with a generous helping of grated Parmesan or your favorite cheese. Let it melt slightly from the heat of the meat, and you’ve got pure cheesy bliss!
What to serve with this easy hamburger steak
- Mashed potatoes are a no-brainer with hamburger steak. Whether you keep ’em creamy and smooth or go for a chunkier style, they’re perfect for soaking up all that delicious gravy.
- Rice also makes a fantastic side. A simple steamed white rice or Mexican rice can catch all that gravy too!
- On the veggie side, consider serving up some green beans, steamed broccoli, or honey glazed carrots. They’re all nutritious, colorful, and supah tasty!
- Soft, fluffy dinner rolls are just the thing to mop up any gravy left on your plate. You could go with classic butter-topped rolls or even some garlic cheese stuffed rolls for an extra garlicky touch.
How to store & reheat Hamburger Steak
To keep your hamburger steak with onion gravy, tuck any leftovers into an airtight container and slide them into the fridge. It’s that easy, boo!
When it’s time to bring those patties back to life, gently reheat them in a skillet over medium heat. Add a splash of water or broth if the gravy needs thinning. You can also zap them in the microwave, just cover the dish and heat on high, stirring every minute or so until everything’s hot and bubbly.
How long will Hamburger Steak last in the fridge?
It will stay good in the fridge for up to 3-4 days. That means many more cozy dinners, y’all!
Can I freeze hamburger steak with gravy?
Fo sho! Pack the patties and gravy into freezer-safe containers or bags, and stash them in the freezer. They’ll stay fresh for about 2-3 months in the freezer, ready for a quick meal anytime you need.
Frequently asked questions
They’re similar but not the same. Both are made from ground beef, but Salisbury steak often includes breadcrumbs and is typically served with a mushroom gravy, while hamburger steak keeps it simpler and features a rich onion gravy.
By using a meat thermometer, boo! The internal temperature should reach 160°F, which means they’re safe and ready to eat. If you don’t have a thermometer, cook the patties until the juices run clear and they’re no longer pink in the center.
Use your hands and gently mix everything just until the ingredients are combined. Don’t squeeze or compact the meat too much!
This Hamburger Steak recipe isn’t just easy to whip up with its quick prep and simple ingredients – it’s a comforting classic that’ll make everyone at your table smile! Serve it up with some fluffy mashed potatoes or keep it light with a side of steamed rice. I hope y’all enjoy making and eating tit as much as I do!
More Beef Dinner Recipes
- Stuffed Flank Steak
- Salisbury Steak Meatball Noodle Skillet
- Pizza Meatloaf
- Best Meatloaf Recipe
- Smothered Steak
Hamburger Steak
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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 Overwork the Meat: Just mix until everything is combined. Overworking it can make the patties tough when cooked, and you want them tender and juicy!
- Thumb Trick: Before you cook those patties, press a little indentation in the middle of each one with your thumb. This helps them cook evenly without puffing up too much in the center.
- Heat Your Skillet Well: Get that skillet nice and hot before you add your patties – you want to hear that sizzle as soon as the meat hits the pan. That’s how you’ll get that beautiful brown sear on each hamburger steak!
- Deglaze the Goods: After you sear the patties and move them to a plate, there’ll be some tasty brown bits left in the pan. Don’t let them go to waste, boo! Scrape up those bits with a wooden spoon. They’ll enrich your onion gravy with savory, meaty goodness.
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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!