This stick-to-your-ribs hamburger steak soaked in flavorful onion gravy is the ultimate comfort food that’s simple to prepare. With just a few ingredients and easy instructions, you’ll have a mouthwatering meal the whole family will love.
This comforting hamburger steak and onion gravy recipe features tender beef patties bathed in a rich, savory gravy made with sautéed onions, broth, and seasonings. It’s an easy weeknight dinner or the perfect Sunday supper.
Can I use a different cut of beef?
Yes, you can use ground chuck, sirloin, or a beef blend instead of 80/20 ground beef. Just avoid exceptionally lean ground beef.
What if I don’t have breadcrumbs?
Crackers, panko, or cornflake crumbs can be substituted. Or omit crumbs for a more tender but less sturdy burger.
Can I skip the egg as a binder?
It’s best not to since it helps the patties hold together better during cooking. If necessary, use 2 teaspoons of milk instead.
Why do you smash down the center of the patties?
Indenting the center helps the patties cook more evenly and prevents them from bulging and becoming misshapen.
Should the patties or gravy be made ahead of time?
It’s best to prepare them just before serving to preserve texture and flavor integrity. The cooked patties can be kept warm for 20-30 minutes.
What sides go well with this recipe?
Mashed potatoes, noodles, rice, biscuits, roasted vegetables, coleslaw, corn on the cob, greens, or a simple green salad.
What gravy thickening agents can I use instead of flour?
Cornstarch and arrowroot work well too. Or make a slurry by mixing 1-2 tbsp flour with cold water before adding.
Can I use frozen onions instead?
It’s best to avoid frozen onions here since the taste and texture are inferior to fresh. But in a pinch that could work.
What do I do if the gravy is too thin?
Whisk together 1 tbsp each butter and flour and slowly whisk into the hot gravy to thicken it up quickly.
Can I prepare this in a slow cooker or pressure cooker?
Yes! Adjust the cooking liquid and times and this can definitely translate to multi-cooker appliances.
- 1 pound 80/20 ground beef
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon seasoned salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄2 cup garlic and herb seasoned breadcrumbs
- 2 tablespoons milk
- 2 tablespoons butter, divided
- 1 onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- In a large bowl, combine the ground beef, egg, Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, breadcrumbs, and milk. Mix thoroughly until well combined.
- Form the mixture into 4 equal-sized patties, about 1⁄2 inch thick.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the patties and cook for 3 minutes per side until browned. Transfer to a plate and cover to keep warm.
- In the same skillet, melt the remaining 1 tablespoon butter. Add the sliced onion and sauté for 2-3 minutes until slightly browned. Sprinkle the flour over the onions and stir for 1 minute until no visible flour remains.
- Pour in the beef broth while whisking constantly to prevent lumps. Bring the gravy to a simmer.
- Add more salt and black pepper to taste.
- Return the hamburger patties to the gravy, spooning sauce over them. Reduce heat to low. Simmer uncovered for 25-30 minutes until patties are cooked through and tender.
- Serve the hamburger steaks smothered in onion gravy alongside mashed potatoes, rice, or cornbread. Enjoy!
- Use fresh, high-quality ingredients. The better the ground beef and produce, the better the end result.
- Allow the patties to come to room temperature before cooking for more even browning. Cold beef patties won’t sear properly.
- Don’t overwork the burger mixture or patties will become dense. Gently form the meat for tender results.
- Make sure to drain excess fat from the skillet between steps. Too much grease will lead to a greasy gravy.
- When making the roux, cook the flour briefly so the raw taste cooks out before adding broth.
- Add broth gradually while whisking to prevent lumps. If lumps occur, strain before serving.
- Let the gravy simmer for 10+ minutes so flavors can mingle and deepen. This builds more flavor.
- Check seasonings and adjust to taste. More black pepper or Worcestershire sauce can intensify the savoriness.
- Allow patties to rest for 5 minutes after cooking so juices redistribute internally for a juicier bite.
- Garnish with fresh parsley or diced onion for texture, color, and extra onion flavor.
Nutrition (per serving):