This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the unproblematic chef-inspired undercover behind making ultra-juicy, restaurant quality steak patties!

Be sure to serve this over some creamy mashed potatoes!

Hamburger Steak in brown gravy with onions.

This is theperfecteasy dinner when you want something fancier than a burger, but more casual than a steak. I used to struggle with what I could make for dinner with footing beef that the whole family would love. This does the trick every time!

I've even learned a chef-inspired secret for actress-juicy patties, (no i likes brick meat!). I approached it differently than I would if I were to make meatloaf, cube steak, or salisbury steak, because I wanted this to be truthful to its name: "Hamburger" Steak. Read on!

Hamburger Steak vs. Salisbury Steak

Hamburger Steak is made with uncomplicated ingredients that resemble how you would brand a hamburger. In this case, it's served with gravy over mashed potatoes. It couldbe served with a bun if preferred.

Salisbury Steakofttimes includes an egg that'southward used as a folder, along with breadcrumbs, milk, and other ingredients. Basically an individually-sized meatloaf. (Try Salisbury Steak or Cube Steak recipes next!)

Using Shredded Butter in Burger Meat

Incorporating butter into the beefiness is a chef hush-hush to keep the patties nice and juicy. When meat cooks, the proteins tighten and contract and in doing and so, moisture escapes. This can consequence in tough bricks of meat. The butter in the patties steam as they cook which helps maintain the moisture of the protein.

It's important that the butter is about the same temperature and shape as the ground beef pieces are. The all-time manner to achieve this is to shred frozen butter.This way, even a very well-done burger can still exist juicy!

How to Arrive

See recipe card below this mail for ingredient quantities and full instructions.

Combine the hamburger steak ingredients and form into oval steaks. Refrigerate for 15 minutes and season with salt and pepper.

Oestrus in olive oil over medium-high heat for 4 minutes/side. Remove and gear up aside.

Hamburger Steak patties before and after cooking.

Add ii Tablespoons butter to the pot and soften onions. Add brown gravy ingredients and stir to combine. Bring to a boil, reduce to a simmer. Whisk in cornstarch + common cold water.

Onions cooking in a pan to make brown gravy with onions.

Add the patties back to the pan and spoon onion gravy over the top. Cover and melt over medium heat for 10 minutes, or until cooked through, the internal temperature should be 160°.

Swirl in the remaining ane TBS cold butter at the cease. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.

Serve over mashed potatoes!

A pot with Hamburger Steak covered in brown gravy with onions.

Pro Tips

  • Don't overwork the meat, mix ingredients until just combined for a juicy consistency.
  • Carefully form tight patties to help them stay together. Refrigerating for 15 minutes also helps with this. Grade them flatter than you might think, as they exercise expand as they cook.
  • Mince the onions very finefor a squeamish smooth texture.
  • The longer you lot cook the onions, the better. The more than they caramelize, the more than flavorful the gravy will be.
  • Use loftier-quality butter such equally Cabot for best results.

What To Serve with Hamburger Steak

  • Flossy Mashed Potatoes
  • Buttered Noodles
  • Roasted Carrots or Roasted Greenish Beans
  • Copycat Texas Roadhouse Rolls or Buttermilk Biscuits
  • Paula Deen's Macaroni and Cheese
  • Broccoli Mac and Cheese – I Pot!
  • The Pioneer Woman's Twice Baked Potato Goulash

Hamburger Steak with Brown Gravy and Onions on a pile of mashed potatoes.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to three months.

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A spatula holding Hamburger Steak smothered in brown gravy with onions.

This hamburger steak is pan fried on the stove and smothered in thick brownish gravy with onions. Learn the simple chef-inspired cloak-and-dagger backside making ultra-juicy, restaurant quality steak patties!

Hamburger Steaks

  • 2 Tablespoons olive oil
  • one ½ lbs. ground beef, 85% lean
  • 4 Tablespoons frozen butter
  • ½ cup yellow onion, very finely minced
  • 2 teaspoons yellow mustard
  • 3 teaspoons Worcestershire
  • 3 cloves garlic, minced
  • Salt/Pepper

Gravy

  • 2 xanthous onions, sliced into ¾ inch strings
  • 3 Tablespoons cold unsalted butter, separated
  • i cup chicken broth
  • 1 cup beef broth
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • i/4 cup cold water + 3 tablespoons corn starch

Prepare the Steaks

  • Shred the frozen butter.

  • Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don't overwork the meat or it volition make the steaks tough.

  • Course into evenly sides oval steaks. Refrigerate for 15 minutes. Remove from fridge and season each side with salt and pepper.

  • Heat olive oil in a large skillet over medium-high heat. (Bandage iron will sear the meat the best.)

  • Add the hamburger steaks and sear on each side for 2-3 minutes. Fix aside.

Make the Gravy

  • Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

  • Add the craven broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.

  • Mix in the cornstarch and cold water until combined.

  • Bring the gravy to a eddy and whisk in the cornstarch mixture.

  • Continue to whisk and subtract rut to medium.

Finish the Meal

  • Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.

  • Swirl in the remaining i TBS cold butter at the stop. This is a chef-inspired finishing technique that adds a velvety stop to the gravy.

  • Spoon the gravy on tiptop. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Delicious ingredient additions:

  • Cooked and crumbled salary is wonderful to piece of work into the meat.
  • Top the steaks with Swiss cheese and permit it melt earlier serving.
  • Add mushrooms to the gravy if desired.
  • For creamier gravy, or to increase the quantity of gravy, mix in a can of foam of mushroom soup at the end with an optional dab of room temperature sour cream!

Calories: 695 kcal , Carbohydrates: 17 g , Protein: 32 g , Fat: 55 g , Saturated Fat: 26 g , Cholesterol: 173 mg , Sodium: 753 mg , Potassium: 711 mg , Fiber: ii g , Saccharide: 4 g , Vitamin A: 612 IU , Vitamin C: 11 mg , Calcium: lxx mg , Iron: 4 mg

Class: Main Grade

Cuisine: American