Hamburger steak and gravy is a classic for a reason. Instead of hamburgers served on buns, these ground beef patties are smothered in a rich mushroom gravy and served with hearty sides like mashed potatoes and soft rolls. It’s an economical combo that uses pantry staples like bread crumbs and onion soup mix to bulk up and flavor the meat, but you can spice and season it just however you like. This comfort food staple might just be one of the best easy weeknight dinner recipes ever.
What is hamburger steak?
Instead of being traditional steaks like a T-bone or ribeye, hamburger steaks are made of ground beef shaped into round, oblong or oval patties. Hamburger steak and Salisbury steak are similar, but Salisbury steaks tend to be very thin and are sometimes made with a blend of ground beef and pork. Depending on where you’re from (or on the recipe handed down through the family), both can have egg and bread crumbs to bind the meat together, and both can be served with onion and/or mushroom gravy. When deciding how to make hamburger steak with gravy, we opted to use both binders and mushrooms for extra flavor.
Ingredients for Hamburger Steak and Gravy
- Ground beef: Lean meat is usually the best ground beef for burgers. If using a higher-fat ground beef, you may want to drain off the grease before finishing the gravy.
- Onion soup mix: The soup mix you might use to make dip is absolutely delicious in these burgers and in the gravy.
- Bread crumbs: Choose plain store-bought or homemade bread crumbs to help hold the hamburger steaks together.
- Mushrooms: This recipe calls for canned, whole mushrooms (typically button or straw mushrooms). You can use fresh mushrooms instead; just chop or thinly slice them.
- Worcestershire sauce: This potent sauce adds a ton of umami flavor and enhances the color of the gravy.
- Egg: One large egg mixed into the meat acts as a binder and tenderizer.
- Flour: Use a little flour to thicken the gravy and give it a silkier texture.
- Water: Just under two cups of water are added to deglaze the fond in the pan and create the gravy.
- Potatoes:Â Mashed potatoes are an optional side for this dish.
Directions
Step 1: Form the burgers
Combine the egg, bread crumbs, pepper and 2 tablespoons of the onion soup mix in a large bowl. Crumble the ground beef into the bowl, then mix everything lightly but thoroughly. Divide the ground beef mixture into four portions, then shape each portion into a round or oval burger.
Editor’s Tip: Be careful not to over-handle the ground beef; this can give burgers a tough texture. Premixing the other ingredients before adding the meat will help everything come together easily.
Step 2: Cook the burgers
Heat a large cast-iron or other heavy skillet over medium heat. Cook the patties for four to five minutes on each side until a digital thermometer inserted into the middles reads 160°F. Remove the burgers from the pan, set them aside and keep them warm.
Editor’s Tip: Keep the burgers warm in a 200º oven or on a warming burner while you make the gravy.
Step 3: Make the gravy
Mix the flour, water, Worcestershire sauce and remaining onion soup mix, then stir them into the skillet. Add the drained mushrooms and bring the mixture to a boil. Reduce the heat slightly, and cook the gravy for about five minutes until it’s thickened. Serve the sauce and patties with mashed potatoes.
Editor’s Tip: To achieve a smoother texture, finely dice the mushrooms before adding them to the pan.
Recipe Variations
- Use beef stock: For an extra beefy dish, substitute an equal amount of regular or low-salt beef stock for the water when you deglaze the pan.
- Try fresh mushrooms: Canned mushrooms are convenient, but the gravy is also very delicious when made with fresh shiitake, cremini, oyster or porcini mushrooms.
- Add some onions: Somehow it’s possible to make this dish even tastier! Before adding the other gravy ingredients, just saute some sliced onions in the skillet until they’re soft.
- Add more Worcestershire: Mix an extra tablespoon of Worcestershire sauce into the ground beef mixture for a deeper, even more savory flavor.
- Omit the mushrooms: If you aren’t mushroom fans, just omit them from the recipe. Thanks to the onion soup mix, the gravy will still be very flavorful.
- Steak seasoning: Also known as Montreal or Canadian steak seasoning, this pairs very well with beef dishes. Try using this spice blend instead of the onion soup mix and black pepper in the burger mixture.
How to Store Hamburger Steak and Gravy
Let the hamburger steaks and gravy cool, then transfer them to an airtight food storage container. Leftovers can be stored in the refridgerator for up to four days. Reheat the steaks and gravy in a covered skillet set over medium-low heat until they’re warmed through.
Hamburger Steak and Gravy Tips
How do you keep hamburger steaks from falling apart?
Adding egg and breadcrumbs as binders helps prevent the hamburger steaks from falling apart (just like meat loaf). Gently shape and pat the mixture into round or oval patties, and remember not to over-handle the meat. Knowing how to cook hamburger steak properly helps, too: Give the patties time to brown before trying to flip them over. Flipping them too soon increases their chance of falling apart.
What can you serve with hamburger steak and gravy?
We love this recipe served over a mound of homemade mashed potatoes (you just can’t beat gravy with mashed potatoes!). Hamburger steaks with gravy are also great with other spud sides like baked potatoes or French fries. Try them with cooked egg noodles, or use soft dinner rolls to sop up any extra gravy. Take a cue from the diner menu and serve hamburger steaks and gravy like patty melts, on top of thick-sliced Dutch-oven bread.
