Hamburger Steak (with the best gravy!)

This hamburger steak recipe is a classic comfort dish ready in under 1 hour. It’s a one-skillet dish made with perfectly seasoned burger steaks simmering in a mushroom gravy brimming with a ton of delicious flavors.

It’s the kind of recipe you want to have on hand on busy weeknights, lazy weekends, and any time you want to enjoy some comfort food.

Ground beef is a protein I always keep stocked because it is cheap and so versatile! These days it’s either meatloaf or ground beef stroganoff that’s in the easy dinner rotation and my kids can attest to me wanting to make something over and over again when they like something. So, it’s always nice to switch it up and this burger steak is perfect!

When hamburger steak with mushroom gravy is simmering on the stove, you can bet you’ll find my family gathered around the table with napkins tucked into their shirts ready and waiting. It’s just that mouthwatering!

It’s made with ground beef, breadcrumbs, and seasoning which is gently combined into an oval patty reminiscent of a steak rather than a hamburger, and then it’s simmered in the most deliciously thick, velvety, deep flavored mushroom gravy. Served on mashed potatoes with a side of green beans, it’s classic comfort food that is hearty, cost-effective, and simple enough to make even on the busiest weeknights.

Absolutely amazing flavor! Followed the directions exactly. Will be making this again.

Candace

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Got a package of ground beef and you’re looking for something different to make? This hamburger steak is about to become your new favorite!

Why You’ll Love This Recipe

1. It’s easy and ready in under 1 hour. It’s also made with ingredients most of us have on hand which makes it even more convenient.
2. It’s classic and comforting and is an old-fashioned dish that you can serve to guests.
3. It’s delicious! That rich, creamy gravy is everything.
4. Kids and adults love it. It’s healthy, wholesome, and brings everyone to the table no matter how busy the day has been.

If you enjoy this all-American hamburger steak recipe, I think you’ll also love making Swiss Steak, made with inexpensive round steaks, tenderized and cooked in a delicious savory gravy.

Ingredients Used

For the burger steak

• Ground beef: I use 90% lean for this recipe because the gravy gives it the richness and moisture it needs. Anything with a higher fat content may result in too much extra grease.
• Egg: As with meatloaf and hamburgers, the egg acts as a binder in this burger steak recipe as well. Otherwise, you’d have a hard time with it falling apart.
• Breadcrumbs: They’re also used to bind the meat alongside the egg. It works to absorb excess moisture that will help keep it together. If you have any homemade breadcrumbs, use them.
• Yellow onion: An aromatic that imparts beautiful flavor to the beef. Dice them up!
• Seasonings: Italian seasoning, salt, and pepper. This blend of seasoning is enough to pack a punch. The gravy is super flavorful so, in an effort not to overpower that, we’re keeping it simple.
• Olive oil – Used to cook the burger steaks to impart moisture and avoid sticking.

For the gravy

• Butter: The deliciously flavored fat used to saute mushrooms and onions. You can smell it already, can’t you?
• Mushrooms: Use white or cremini mushrooms for this. You can buy whole and slice them yourself, or buy them already sliced.
• Yellow onion: Thinly sliced to complement the mushrooms for a pleasing bite, but not too thin that they’ll get lost!
• Garlic: Another amazing aromatic ingredient that works to add flavor to this incredible gravy.
• All-purpose flour: This will thicken up the gravy and take it from a thin runny sauce to a thick, creamy gravy.
• Beef broth: The liquid base of the gravy used to bring everything together. You can make your own homemade beef broth using my recipe!
• Worcestershire sauce – A classic ingredient in many sauces and gravies. It adds a distinct sour, tangy, sweet note.
• Salt & pepper – Play around with the seasoning to taste. Adjust the salt to your liking, especially if the broth isn’t low sodium.
• Fresh parsley – An optional herbaceous finish that lightens and brightens up this dish!

How to Make Hamburger Steak

1. Prepare the hamburger patties by combining the beef with the egg, breadcrumbs, onion, and seasoning in a large bowl. Make 4-5 oval hamburger patties about 1/2” thick.
2. Cook patties in a preheated cast-iron skillet over medium heat. 5 minutes per side should be enough to brown them nicely. Transfer them to a plate, cover with foil and allow them to rest.

How to Make Gravy For Hamburger Steak

1. In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
2. Add the garlic and cook for 30 seconds before adding the flour and cook for 30 more seconds. Stir constantly.
3. Gradually add the beef broth while continuing to whisk and bring it to a boil. Simmer for a few minutes until the sauce thickens up to a nice brown gravy.
4. Season with Worcestershire sauce, salt, and pepper and return the steaks back to the pan.

1. Using a spoon, pour sauce over the steaks making sure they’re all evenly coated. Cook for about 5 minutes longer and voila, ready to be served!

Tips & Variations

• I like using ground beef as it has a familiar classic flavor and using lean won’t leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it’s done.
• Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.
• Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.
• Feel free to swap with chicken broth if you’d prefer it over beef broth. If you’ve got any homemade broth in your fridge, this would be a great way to use it up.
• Want a similar recipe that uses stew meat? Try my Beef Stroganoff Soup!

Storing Tips

Store any leftovers of either the burger steaks or the gravy in the fridge for up to 3 days in an airtight container. It freezes well when transferred to the freezer for up to 2 months. This dish serves 4, so there may not be much leftover past a few days!

What to Serve With Hamburger Steak

For the steak of nostalgia (and let’s be honest, comfort and convenience) I usually serve hamburger steak and gravy overtop a bed of mashed potatoes and a side of garlic green beans for my family. If you’re serving a larger crowd or have some time to do it up big, here is some inspiration for other sides to go along with it:

• Potatoes: You can’t go wrong with a variety of potato dishes like scalloped potatoes, crushed potatoes, cheesy mashed potato cakes, twice baked potatoes and, of course, homemade french fries.
• Veggies: In addition to green beans or instead try these brown sugar glazed carrots, rutabaga fries, three bean salad or a simple tossed green salad.
• Dessert: With a hearty meal like this, keeping it light, simple, and comforting for dessert is the only way to go, because yes, dessert is a must! Baked apple slices topped with a scoop of vanilla ice cream checks all the boxes!

FAQs

Hamburger steak with mushroom gravy is classic comfort food but as with anything over time and place, people adapt recipes to suit their tastes. Comment below and let me know if you’ve made any changes to this recipe that your family loves!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.98 from 38 votes

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Hamburger Steak (with gravy)

Prep Time: 15 minutes mins

Cook Time: 16 minutes mins

Total Time: 31 minutes mins

Author: Diana

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Also known as Salisbury steak, this hamburger steak recipe is made with seasoned lean ground beef patties smothered in a rich, flavorful mushroom brown gravy.

6 servings

Also known as Salisbury steak, this hamburger steak recipe is made with seasoned lean ground beef patties smothered in a rich, flavorful mushroom brown gravy.

Equipment

• 10-inch Cast Iron Skillet
• Spatula
• Instant-read thermometer

Ingredients

• ▢ 1 ¼ pounds (570 grams) ground beef 90% lean
• ▢ 1 large (1 large) egg
• ▢ ¼ cup (30 grams) breadcrumbs dried not fresh
• ▢ ½ cup yellow onion finely diced
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 tablespoon olive oil

For the gravy:

• ▢ 3 tablespoons butter
• ▢ 8 ounces (225 grams) mushrooms sliced (use white or cremini)
• ▢ 1 medium yellow onion thinly sliced
• ▢ 1 clove garlic minced
• ▢ 3 tablespoons all purpose flour
• ▢ 1 ½ cups (350 ml) beef broth can be subbed with chicken broth
• ▢ 2 teaspoons Worcestershire sauce
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ chopped fresh parsley to garnish

Instructions

• In a large bowl, combine beef with the egg, breadcrumbs, onion, Italian seasoning, salt and pepper. Do NOT overwork the meat. Divide into 4-5 oval patties that are about ½ inch thick.
• In a skillet, heat olive oil over medium high heat, cook for 5 minutes per side or until browned (internal temperature must reach 160°F/71°C). Remove onto a plate, cover with foil and set aside.
• In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
• Add the garlic, and cook for 30 seconds.
• Add the flour, and cook for 30 more seconds while stirring. Add the beef broth gradually while whisking. Bring the mixture to a boil, and simmer for 3 minutes or until the sauce thickens and looks like a glaze.
• Season with Worcestershire sauce, salt and pepper.
• Return the hamburger steaks to the skillet, spoon the sauce over the steaks, and cook for 5 more minutes.
• Remove from heat, garnish with parsley and serve over mashed potatoes with steamed broccoli or green beans.

Notes:

• I like using ground beef as it has a familiar classic flavor and using lean won’t leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it’s done.
• Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.
• Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.
• Feel free to swap with chicken broth if you’d prefer it over beef broth. If you’ve got any homemade broth in your fridge, this would be a great way to use it up.
• Make Ahead: Combine the hamburger mixture in the morning, decide whether you want to form the patties yet or not, and keep it in the fridge until you’re ready to make dinner that evening. You can make it up to 8 hours ahead which will cut down on prep time later on.
• Storing: Store any leftovers of either the burger steaks or the gravy in the fridge for up to 3 days in an airtight container. It freezes well when transferred to the freezer for up to 2 months. This dish serves 4, so there may not be much leftover past a few days!

Nutrition Information

Serving: 1steak, Calories: 383kcal, Carbohydrates: 11g, Protein: 21g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 793mg, Potassium: 505mg, Fiber: 1g, Sugar: 3g, Vitamin A: 229IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen