The Cozy Cook

Hamburger Steak (with Gravy!)

This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret 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 the perfect easy 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 ground beef that the whole family would love. This does the trick every time!

I’ve even learned a chef-inspired secret for extra-juicy patties, (no one 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 true to its name: “Hamburger” Steak. Read on!

Hamburger Steak vs. Salisbury Steak

Hamburger Steak is made with simple ingredients that resemble how you would make a hamburger. In this case, it’s served with gravy over mashed potatoes. It could be served with a bun if preferred.

Salisbury Steak often includes an egg that’s used as a binder, 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 beef is a chef secret to keep the patties nice and juicy. When meat cooks, the proteins tighten and contract and in doing so, moisture escapes. This can result 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 best way to achieve this is to shred frozen butter. This way, even a very well-done burger can still be juicy!

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

Hamburger Steaks

  • 2 Tablespoons olive oil
  • 1 ½ lbs. ground beef, 85% lean
  • 6 Tablespoons frozen butter, (3/4 stick) -This is the key to this recipe.
  • ½ cup yellow onion, finely minced
  • 2 teaspoons yellow mustard
  • 3 teaspoons Worcestershire sauce
  • 3 cloves garlic, minced
  • Salt/Pepper

Gravy

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

How to Make It

Combine the hamburger steak ingredients and form into oval steaks. Refrigerate for 10 minutes and season with salt and pepper.

Heat in olive oil over medium-high heat for 4 minutes/side. Remove and set aside.

Hamburger Steak patties before and after cooking.

Add 2 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 + 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 cook over medium heat for 10 minutes, or until cooked through, the internal temperature should be 160°.

Swirl in the remaining 1 TBS cold butter at the end. 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 10 minutes also helps with this. Form them flatter than you might think, as they do expand as they cook.
  • Mince the onions very fine for a nice smooth texture.
  • The longer you cook the onions, the better. The more they caramelize, the more flavorful the gravy will be.
  • Use high-quality butter such as Cabot for best results.

What To Serve with Hamburger Steak

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 3 months.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Hamburger Steak (with Onion Gravy!)

5 from 13 ratings
This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties!

Ingredients

Hamburger Steaks

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

Instructions

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 will make the steaks tough.
  • Form into evenly sides oval steaks. Refrigerate for 10 minutes. Remove from fridge and season each side with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)
  • Add the hamburger steaks and sear on each side for 2-3 minutes. Set 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 chicken 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 boil and whisk in the cornstarch mixture.
  • Continue to whisk and decrease heat 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 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.
  • Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Video

Notes

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

Nutrition

Calories: 695kcal, Carbohydrates: 17g, Protein: 32g, Fat: 55g, Saturated Fat: 26g, Cholesterol: 173mg, Sodium: 753mg, Potassium: 711mg, Fiber: 2g, Sugar: 4g, Vitamin A: 612IU, Vitamin C: 11mg, Calcium: 70mg, Iron: 4mg

 

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




36 comments on “Hamburger Steak (with Gravy!)”

  1. When recipes call for butter, should I used salted or unsalted butter?

  2. DELICIOUS.

  3. Are you supposed to leave the grease from hamburgers in the skillet when adding the ingredients for the gravy? Or clean out all the grease before starting the gravy?

    • Hi Susie, if you have a lot of grease I would clean it out before proceeding. I don’t normally have grease afterward when I seat over medium high heat.

  4. This is the 3rd time I’ve made this dish and it’s been an absolute hit each time! I’ve also made 5 or 6 other recipes from your site and they’ve all been fantastic as well. I appreciate that I have most ingredients in my pantry and so many are comfort dishes that my family loves. Keep up the great work and I love your site and refer friends and family here because again I really love your recipes!!

    • Thanks so much for the great comments Patti!❤️ I love hearing that your family is enjoying these meals. It’s so great to have meal options from the food in your pantry. That’s one of the main reasons I created this blog! Thanks so much for your support!

  5. Made this recipe as listed. The meat fell apart. Next time will add a beaten egg and bread crumbs to hold it together. Seasonings were good.

    • Hey Marie! I would suggest that you try out my Salisbury Steak recipe next time, which has binders to help hold it together. (And really great flavors, and a gravy to go with it as well!) I kept this hamburger steak basic to stay true to it’s name, I have successfully pushed the meat back into place before if it starts to crack or split and it works out!

  6. Recipe is pro chef quality. Layers of flavor. I used an ice cream scoop and got eight patties. Very delicious.

  7. Love this recipe. Favorite by all.
    Question tho – Your recipe says to serve with roasted carrots, Yumm!) but your picture shows green beans.  ???  Either way,  thoroughly enjoyed.

As Seen On…