Hamburger Steak and Gravy

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I grew up on simple, comforting meals and this Hamburger Steak and Gravy is one that always brings everyone to the table. Ground beef patties browned until crusty, then simmered in a silky onion gravy — it’s classic comfort food that’s quick enough for a weeknight but rich enough for a cozy Sunday dinner. If you want a step-by-step walkthrough or a slightly different take, see my extended notes in this full hamburger steak and gravy guide.

Why you’ll love this dish

Hamburger Steak and Gravy hits a lot of happy notes: it’s budget-friendly, reliably kid-approved, and uses pantry staples. The patties are tender thanks to breadcrumbs and egg, while the gravy—made from pan drippings, onions, flour and beef broth—turns this into a satisfying one-pan meal. It’s the kind of dish that stretches a pound of ground beef into a filling dinner with great leftovers.

“Simple, nostalgic, and exactly what I want on a rainy night — juicy patties and caramelized onion gravy that tastes like home.” — Weeknight Dinner Reviewer

How this recipe comes together

A quick overview so you know what to expect:

Mix the beef with breadcrumbs, onion, egg, salt and pepper; form into thin patties.
Brown the patties in a skillet until a nice crust forms, then set aside.
Sauté sliced onions in the same pan to capture those browned bits.
Make a roux with flour, deglaze with beef broth and Worcestershire, then simmer until thick.
Return patties to the gravy and simmer briefly so they finish cooking and soak up flavor.

This keeps the process streamlined: prep, sear, build the gravy, then finish.

Key ingredients

1 pound ground beef (choose regular or lean depending on desired fat)
1/2 cup breadcrumbs (help bind and keep patties tender)
1/4 cup onion, finely chopped (folded into the meat for flavor)
1 egg (binder)
Salt and pepper, to taste
2 tablespoons oil (neutral oil like canola or vegetable)
1 cup beef broth (for rich gravy)
1 cup onions, sliced (for the gravy; caramelizes nicely)
2 tablespoons flour (thickener)
1 tablespoon Worcestershire sauce (adds tang and depth)

Notes/substitutions: For gluten-free, use gluten-free breadcrumbs and a GF flour substitute or cornstarch slurry (see the FAQ). If you like mushrooms, add sliced mushrooms to the onions; for a lighter version use lean ground beef and reduce oil. If you want an alternate gravy style, check this onion and mushroom gravy variation for inspiration.

Step-by-step instructions

Delicious hamburger steak served with rich gravy on a plate.

Preparation

In a bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, salt and pepper. Mix gently—overworking makes tough patties.
Divide into four portions and form into thin, evenly sized patties (thin patties cook more consistently and absorb gravy better).

Cooking

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
Add patties and sear 3–4 minutes per side, until a brown crust forms. Transfer to a plate and tent with foil.
Reduce heat to medium. Add sliced onions to the skillet and cook, stirring, until softened and starting to brown, about 6–8 minutes.
Sprinkle the flour over the onions and stir to coat; cook 1 minute to remove raw flour taste.
Slowly pour in the beef broth while stirring to combine and scrape up browned bits from the pan. Stir in Worcestershire sauce.
Bring the gravy to a simmer and cook until slightly thickened, about 3–5 minutes.
Nestle the patties into the gravy, spoon sauce over them, then simmer gently 4–6 minutes more until patties are cooked through (ground beef should reach 160°F/71°C).
Taste and adjust seasoning with salt and pepper before serving.

Short, clear actions make the process easy to follow and reduce the chance of overcooking.

Best ways to enjoy it

Serve hamburger steaks over:

Mashed potatoes (classic and comforting).
Buttered egg noodles (the gravy clings beautifully).
Creamy polenta or steamed rice for a simple, saucy bowl.

Top with chopped parsley for color, or a few sautéed mushrooms for extra umami. For meal inspiration that leans into a country-style plate, you might like this country gravy version which pairs nicely with biscuits.

Storage and reheating tips

Refrigerate: Store cooled leftovers in an airtight container for 3–4 days.
Freeze: Place patties and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat until just heated through, adding a splash of broth or water if the gravy has thickened too much. You can also reheat in a 325°F (160°C) oven covered until warmed, about 15–20 minutes depending on portion size.
Safety: Ground beef must be cooked to 160°F (71°C). Cool leftovers within two hours and follow safe reheating practices.

Pro chef tips

Thin patties brown faster and absorb gravy; aim for 1/2-inch thickness.
Don’t skip deglazing. Those browned bits (fond) are where most flavor lives.
If gravy is lumpy, whisk vigorously off heat and simmer a minute; for stubborn lumps, strain or use an immersion blender.
For extra-savory gravy, swap half the beef broth for low-sodium beef stock and add a teaspoon of tomato paste while deglazing.
Let patties rest briefly after searing to keep juices from escaping when you move them.

Creative twists

Mushroom mash-up: Add sliced mushrooms when sautéing onions for a mushroom-onion gravy.
Country-style: Stir in a splash of heavy cream at the end for a richer, creamier gravy.
Low-carb: Use almond flour or crushed pork rinds instead of breadcrumbs.
Turkey or chicken: Use ground turkey with extra breadcrumbs or an extra egg to help bind; watch cooking time to avoid drying out.
Spicy variation: Add a pinch of smoked paprika or a dash of hot sauce to the gravy for warmth.

Common questions

Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs and swap the all-purpose flour for a gluten-free 1:1 flour or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water) added to the simmering broth to thicken.

Q: How long should patties be cooked for?
A: Sear about 3–4 minutes per side for medium, then finish simmering in the gravy so the internal temperature reaches 160°F (71°C). Thin patties cook faster, so watch them closely.

Q: Can I prepare components ahead?
A: Absolutely. Mix the meat and form patties up to a day ahead and keep covered in the fridge. You can also cook patties and gravy separately, then combine and reheat gently before serving.

Q: My gravy is too thin or too thick — what now?
A: If too thin, simmer a few more minutes or whisk in a small slurry of flour or cornstarch. If too thick, thin with a little warmed beef broth or water until you reach the desired consistency.

Conclusion

If you want to compare versions or get alternate techniques, Divas Can Cook offers a great country-style take in their Country Hamburger Steak w/ Onion Gravy. For a tried-and-true family recipe with helpful photos, check out Aunt Bee’s classic Hamburger Steak and Gravy. If you like a mushroom-forward Salisbury-style version, RecipeTin Eats has an excellent Salisbury Steak with Mushroom Gravy that’s worth a look.