This Southern-style recipe for hamburger steak is a life-saver when you're stuck in a dinner rut. The seasoned patties simmered in this flavorful caramelized onion and mushroom gravy can be served over fluffy white rice or creamy garlic mashed potatoes, and these quick and easy sauteed green beans. I promise this dish doesn't lack flavor at all. The patties don't need binders like eggs or breadcrumbs - that's for Salisbury steaks, and they keep their shape without falling apart.
If you grew up eating Southern soul food like I did, this recipe might bring back memories. I can still picture my mom in the kitchen, sometimes using cube steak instead of hamburger meat and swapping mushrooms for colorful bell peppers—and let me tell you, that was some good eating. I like to take it a step further by caramelizing the onions and mushrooms to deepen the flavor and make this dish even more special.
Now, let's talk about the true star of this dish - the gravy. The consistency of this brown gravy is smooth and velvety - you will NOT find any lumps.
Ingredient Notes
Before you get started, here are a few ingredient notes to help you make the best hamburger steak recipe.
- Ground Beef (80/20 or Ground Chuck): Using ground beef with an 80/20 fat ratio (80% lean, 20% fat) is key to juicy, flavorful patties. The extra fat keeps the meat tender without drying it out.
- Mushrooms: Feel free to use any variety- cremini, white button, baby bella, or even shiitake. Mushrooms soak up all the flavors of the gravy while adding a hearty, meaty texture.
- Onions: This is an essential ingredient. Onions bring a deep, savory sweetness that balances the richness of the beef and gravy. Taking the time to caramelize them enhances their natural sweetness, adding another layer of flavor.
- Worcestershire Sauce: A little goes a long way. It adds a subtle depth that ties everything together, giving the patties that savory kick.
- Beef Broth: This is the base of a good gravy. Use a high-quality beef broth (or even homemade) to enhance the taste of the gravy.
- Fat & Flour – These two work together to create a smooth, velvety gravy. You can use a cooking oil and butter combined or one or the other. This adds richness, while the flour thickens the sauce to the right consistency.
Making Hamburger Steak and Onion Gravy
Making homemade hamburger steak with onion and mushroom gravy is easy. With a few simple steps, you’ll create a juicy, well-seasoned beef patty smothered in a savory brown gravy loaded with caramelized onions and mushrooms. Let's get into the steps:
- Caramelize sliced onions and mushrooms.
- Brown seasoned beef patties.
- Sprinkle in flour and whisk until it browns.
- Slowly pour in beef broth and continue to whisk to avoid lumps.
- Continue to whisk until gravy begins to thickens
- Return browned patties back and simmer until patties are cooked through.
Store and Reheat
Allow the hamburger steaks and gravy to cool to room temperature before storing. Place the patties and gravy in an airtight container, and make sure the gravy covers the steaks to keep them moist. Store in the fridge for up to 3-4 days.
To reheat, warm everything on the stove over low to medium heat, stirring the gravy occasionally, so it doesn’t stick. Add a splash of beef broth if the gravy needs a little thinning.
Cree's Tips
- Pour the beef broth in slowly while whisking to prevent clumps this will make a smooth and velvety consistency.
- If the gravy is too thick, thin it out by adding a little more broth- about 1 tablespoon at a time until it reaches your desired consistency.
- Season throughout the cooking process, not just at the beginning. This enhances the overall flavor of your dish.
- Before browning the patties, if the skillet seems a little dry, add about 1 tablespoon of oil.
- Before adding the flour, there should only be 2-3 tablespoons of oil in the skillet. If there’s more, discard the excess; if there’s less, add a bit more. This prevents the gravy from becoming greasy.
- When making the gravy, whisk constantly to prevent lumps and achieve a smooth, velvety texture.
- When caramelizing onions, stir occasionally to prevent burning. Burnt onions can taste bitter, so adjust the heat as needed to achieve a golden color.
- A light sear is enough. The patties will continue to cook while simmering in the gravy, and over-browning can make them dry.
📖 Recipe
Hamburger Steak with Caramelized Onion Mushroom Gravy (Stove-top)
Equipment
- Cast Iron Skillet
- Whisk
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 1-½ lbs ground beef (80:20 preferably)
- 1 tablespoon worcestershire sauce
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon herbes de provence
- ½ teaspoon black pepper
Gravy
- 4 tablespoon avocado oil (or other cooking oil)
- 1 small onion (sliced)
- 8 oz mushrooms (sliced, any type)
- 3 tablespoon all-purpose flour
- 2 cups beef broth (low-sodium)
- ¼ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Slice the onions and mushrooms. In a bowl, season the ground beef mix until combined. Divide the mixture into 4 equal patties, shaping them evenly.
- Heat oil in a cast iron skillet or other skillet over medium heat. Once the oil is hot, add the sliced onions and mushrooms. Sauté until the onions and mushrooms are softened and lightly caramelized. Remove them from the skillet and set aside.
- In the same skillet, add the seasoned beef patties. Cook for 3-4 minutes on each side until browned. They don’t need to be fully cooked through at this stage. Remove the patties from the skillet and set aside.
Gravy
- Lower the heat and sprinkle flour into the skillet, whisking it into the pan drippings. Continue whisking for about 5 minutes until the flour is brown. Slowly pour in the beef broth, whisking constantly to prevent lumps. Continue to whisk until the gravy thickens to your desired consistency.
- Return the browned patties to the skillet, nestling them into the gravy. Spoon the gravy over the patties to baste them. Reduce the heat lower and let the patties simmer gently in the gravy until they’re cooked through - don't overcook them.
- Serve by spooning the onion and mushroom gravy over the hamburger steaks.
Video
Notes
- Pour the beef broth in slowly while whisking to prevent clumps this will make a smooth and velvety consistency.
- If the gravy is too thick, thin it out by adding a little more broth- about 1 tablespoon at a time until it reaches your desired consistency.
- Season throughout the cooking process, not just at the beginning. This enhances the overall flavor of your dish.
- Before browning the patties, if the skillet seems a little dry, add about 1 tablespoon of oil.
- Before adding the flour, there should only be 2-3 tablespoons of oil in the skillet. If there’s more, discard the excess; if there’s less, add a bit more. This prevents the gravy from becoming greasy.
- When making the gravy, whisk constantly to prevent lumps and achieve a smooth, velvety texture.
- When caramelizing onions, stir occasionally to prevent burning. Burnt onions can taste bitter, so adjust the heat as needed to achieve a golden color.
- A light sear is enough. The patties will continue to cook while simmering in the gravy, and over-browning can make them dry.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment