Description
This recipe holds a special place in American comfort food culture, particularly throughout the South, where it’s been gracing dinner tables for generations. Unlike a traditional hamburger served on a bun, hamburger steak is enjoyed as a proper dinner entrée, complete with creamy mashed potatoes and your favorite vegetables.
Ingredients
For the Hamburger Steaks:
- 1½ pounds ground beef (80/20 blend for best flavor)
- 1 large egg, lightly beaten
- ⅓ cup plain breadcrumbs (panko works wonderfully)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Onions and Gravy:
- 2 large yellow onions, sliced into half-moons
- 3 tablespoons all-purpose flour
- 2½ cups beef broth (low-sodium preferred)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Salt and pepper to taste
- Optional: 1 tablespoon heavy cream for extra richness
Substitution Suggestions:
- Gluten-free: Use almond flour or gluten-free breadcrumbs
- Lower fat: Choose 90/10 ground beef and reduce oil
- Dairy-free: Replace butter with additional oil
- Flavor boost: Add mushrooms alongside the onions
Instructions
In a large mixing bowl, gently combine the ground beef, beaten egg, breadcrumbs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and paprika. Mix just until everything comes together – overmixing will result in tough patties.
Divide the mixture into 4-6 equal portions and shape into oval patties about ¾-inch thick. Create a small indent in the center of each patty with your thumb to prevent them from puffing up during cooking.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the hamburger steaks. Cook for 4-5 minutes on the first side until a beautiful golden-brown crust forms. Flip and cook for another 3-4 minutes. The patties don’t need to be fully cooked at this stage – they’ll finish cooking in the gravy later. Transfer to a plate and set aside.
In the same skillet (don’t clean it – those browned bits are flavor gold!), reduce heat to medium and add the butter. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions become soft and golden brown. The natural sugars will caramelize, creating incredible depth of flavor.
Sprinkle the flour over the caramelized onions and stir constantly for about 1 minute to cook out the raw flour taste. This creates your roux, which will thicken the gravy beautifully.
Slowly pour in the beef broth while whisking continuously to prevent lumps from forming. Add the fresh thyme and bring the mixture to a gentle simmer. The gravy should start thickening within 2-3 minutes.
Nestle the hamburger steaks back into the skillet, spooning some gravy over each patty. Cover and simmer for 10-12 minutes, allowing the flavors to meld and the patties to finish cooking through. Taste and adjust seasoning with salt and pepper as needed.
Nutrition
- Calories: 385
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g