These easy Hamburger Steaks are deliciously savory and satisfying onion-gravied patties of homemade, wholesome goodness.
Oh, hamburger, you are indeed such a versatile dish … A home chef can just dress you up or down to suit their fancy. Lobster is stuck on being fancy, being all succulent and opulent looking like that. But hamburger can get all steak Diane, steak tartare, or come-as-you-are in a good old fried hamburger patty.
These shaped hamburger steaks are really burgers masking as something fancy—but see, with the way people will like, hungrily gobble these down, it won’t matter …. We’re talking scrumptious, savory hamburger steaks with gravy, a fluffy side of mashed potatoes you pull out of the freezer, and some corn on the cob. Most families are going to be like, “You had me at ‘hamburger,’ but THANK YOU. Let’s eat!”
And then everyone’s chewing away. You’ll know they love it so much by the sound of crickets, you’ll suddenly become aware of the outdoors, as all goes eerily silent … and that’s because your family has been transported into a state of pure bliss.
See, food is magic. It transports you temporarily right out of your body, if it’s done right.
And these hamburger steaks are done right.
Three Clues That Tell You These Hamburger Steaks Are Majorly Delicious
I promised three clues to why these hamburger steaks taste so good, and I must deliver. First, the presence of Worcestershire means that the person who designed this recipe knows something about layering flavors, because Worcestershire brings a lot of depth to the table all by itself. Worcestershire, see, though very hard to spell, is this amazing blend of fermented anchovies, molasses, sugar, salt, a variety of vinegars, and tamarind, hitting all those bitter, umami, sour, sweet, and salty flavors right on target.
Two, the Worcestershire sauce combines with the onion and garlic powder, along with other seasonings, infusing those hamburger steaks with an even deeper flavor.
Three, when you brown the steaks in step 3 and then remove them, adding onions and then beef broth, the savory brown bits that have gathered in your pan work to enrich your hamburger steak gravy with luscious flavor. It’s delicious to spoon over everything on your plate, from sides to salad. I could go on, but I had you at hamburger steak, right?
FAQs & Tips
How Do I Store Leftovers?
Hamburger steaks can be kept in the refrigerator up to 3 days. Just wrap your serving dish tightly with plastic wrap and heat them in the microwave until hot in 30-second intervals, right with that plastic wrap on there. Alternatively, reheat on the stove, adding a bit of water to loosen your gravy, if necessary. You can also transfer these to a freezer-safe container and freeze any leftovers up to 3 months.
Are These Hamburger Steaks The Same As Salisbury Steaks?
Hamburger steaks and Salisbury steaks have slight differences. These patties could be considered a variation of Salisbury steaks, as they’re bound with a panada (a bread and milk mixture that holds meat together for meatloaf, meat patties, etc.) and flavored with Worcestershire and other spices. However, Salisbury steaks often have mushroom gravy.
How To Make A Delicious Gluten-Free (GF) Version Of This?
There are three areas of concern for gluten-free diners with hamburger steak: the Worcestershire sauce, flour, and breadcrumbs. However, all else is gluten-free if you use whole spices instead of spice blends.
First, use the GF Worcestershire by Lea & Perrins; it really does taste superior, in my opinion. Also, substitute good gluten-free breadcrumb brands like 4C or Progresso. Next, instead of sprinkling AP flour all over your meat in step 4, use half the amount of cornstarch instead. Naturally gluten-free cornstarch will help thicken your gravy and, if you find it is not getting thick enough, combine a little more cornstarch with a little water (this is called making a “slurry”), mix it until smooth, and then stir into your gravy to thicken it.
Serving Suggestions
I love to serve these hamburger steaks with a bunch of sides that all taste delicious, with a dollop of that delicious onion gravy spooned over them. First, this Crock-Pot Green Bean Casserole, with all those French-fried onions on it. Also, try these convenient Homemade Freezer Mashed Potatoes, which you can just pull out of the freezer, reheat, then douse in butter and this delicious gravy.
My favorite Cheesy Corn on the Cob tastes amazing with a ladle of onion gravy, too. It makes for a messy but simply ambrosial eating experience. Follow this delicious spread with the bright, citrus notes of some of these delicious little Lemon Tartlets against the velvety richness of icy-cold, Homemade Vanilla Ice Cream, and you will truly get your handprints on the “Mommy-wood” Walk of Fame.
Hamburger Steak Recipe
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 large egg
- 4 1/2 tablespoons breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons olive oil
- 1 medium onion thinly sliced
- 3 tablespoons all-purpose flour
- 1 1/3 cups beef broth
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, egg, breadcrumbs, and Worcestershire sauce. Mix until well combined.
- Divide the mixture into 4 equal parts and shape each into a flat patty.
- Heat olive oil in a skillet over medium heat. Add patties and cook for about 4-5 minutes on each side or until browned. Remove the patties and set aside.
- In the same skillet, add sliced onions and cook until soft. Sprinkle flour over the onions and stir to combine. Gradually add beef broth, stirring continuously, until the mixture thickens into a gravy.
- Return the patties to the skillet, spooning the gravy over them. Cover and simmer for about 7-10 minutes or until the patties are cooked through. Serve warm with fresh parsley on top.
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