Hamburger Steak is that easy, feel-good meal that always hits the spot. Juicy, seasoned ground beef patties are pan-fried until golden, then smothered in a rich onion gravy that’s buttery and full of flavor.
I made this after a long beach day, and it instantly became a go-to—it’s simple, satisfying, and perfect for those laid-back California nights.
The shredded frozen butter trick keeps the patties extra juicy, and the gravy? You’ll want to pour it over everything.
What’s great about this recipe is how flexible it is. Swap the ground beef for turkey or add mushrooms for more depth.
The onion gravy comes together with pantry staples like Worcestershire and garlic powder, making it easy to whip up anytime. Serve it with mashed potatoes or roasted carrots for a complete, comforting meal.
Why You’ll Be Hooked?
- Effortless Comfort: It’s cozy and satisfying but comes together quickly—a win for busy weeknights.
- Versatile Flavors: You can switch up the herbs and spices to make it your own.
- Crowd-Pleaser: Everyone loves it, from kids to picky eaters—it’s the kind of recipe that disappears fast.
- Make-Ahead Friendly: Prepares well in advance, so you can reheat and enjoy later without losing flavor.
- Perfect Texture: Crisp on the outside, tender on the inside—it’s all about that balance.
Hamburger Steak Recipe
Hamburger Steak is a comforting classic made with seasoned ground beef patties, pan-fried to perfection, and smothered in a rich onion gravy. It’s hearty, flavorful, and perfect for a cozy meal.
Equipment
- Large skillet
- Mixing bowl
- Silicone spatula
- Whisk
- Measuring spoons and cups
- Knife and Cutting Board
- Plate or tray
Ingredients
Hamburger Steaks
- 2 Tablespoons olive oil
- 1 ½ lbs. ground beef 85% lean
- 4 Tablespoons frozen butter shredded
- 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 divided
- 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: In a bowl, gently mix minced onions, shredded butter, garlic, Worcestershire sauce, mustard, and meat. Don’t overmix.
- Shape into oval steaks and refrigerate for 15 minutes. Season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for 2-3 minutes on each side. Set aside.
- Make the Gravy: Lower heat to medium-low. Melt 2 tablespoons butter in the skillet, add onions, and cook until caramelized (15-20 minutes).
- Add chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan.
- Mix cornstarch and cold water until smooth. Bring gravy to a boil, whisk in cornstarch mixture, and cook until thickened.
- Finish the Dish: Add steaks back to the skillet, spoon gravy over them, cover, and cook for 10 minutes until the internal temperature is 160°F.
- Swirl in 1 tablespoon cold butter for a smooth finish. Sprinkle with parsley and serve with mashed potatoes and roasted carrots.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 695kcal |
| Carbohydrates | 17g |
| Potassium | 711mg |
| Fat | 55g |
| Sodium | 753mg |
| Fiber | 2g |
Tips for the Best Hamburger Steak Recipe
- Use Cold Butter for Juicy Steaks: Shredded frozen butter mixed into the beef keeps the steaks juicy and tender as it melts during cooking.
- Don’t Overwork the Meat: Gently mix the ingredients to keep the texture light. Overworking will make the steaks dense and tough.
- Caramelize the Onions Slowly: Take your time with the onions—cooking them low and slow for 15-20 minutes brings out their natural sweetness and deep flavor.
- Deglaze the Pan for Extra Flavor: After searing the steaks, scrape up the browned bits in the pan when you add the broth—this adds depth to the gravy.
- Use a Meat Thermometer: For perfectly cooked steaks, aim for an internal temperature of 160°F. This ensures they’re juicy but fully cooked.
- Thicken the Gravy Slowly: Whisk in the cornstarch mixture gradually and let it simmer—it will thicken more as it sits.
