Hamburger Steak and Gravy

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I grew up on simple, saucy dinners like this hamburger steak and gravy — a pan-seared beef patty smothered in caramelized onions and a silky beef gravy. It’s comfort food that’s fast enough for a weeknight but cozy enough to serve family-style on the weekend. If you want a straightforward recipe page with variations or similar takes, I also reference the complete recipe page I like to use for meal-planning notes.

Why you’ll love this dish

Hamburger steak and gravy is the kind of recipe that hits several marks: budget-friendly, quick to prepare, and universally comforting. Ground beef forms juicy, easy-to-shape patties while the onion gravy pulls everything together — sweet, savory, and a touch tangy from Worcestershire. It’s a great choice when you want something satisfying without fuss, especially for picky eaters or a family dinner that needs to stretch.

“Simple, nostalgic, and always a hit — the gravy makes dinner feel like a hug.”

If you’re exploring variations with mushroom or country-style gravy later, you might appreciate this take on a richer, mushroom-forward version at hamburger steaks with onion and mushroom gravy.

The cooking process explained

Overview: Mix the beef, breadcrumbs, onion, egg, and seasoning; shape into patties; pan-sear them until browned and cooked through. Remove the patties, sauté sliced onions in the same pan to build flavor, sprinkle flour to make a roux, then whisk in beef broth and Worcestershire until glossy and thick. Return the patties to the skillet to heat through in the gravy so they stay tender.

This short roadmap helps you scan the method before you start: form → brown → onion gravy → simmer.

What you’ll need

1 pound ground beef (You can opt for lean ground beef if you desire less fat.)
1/2 cup breadcrumbs (These help bind the patties together, making them juicy and tender.)
1/4 cup onion, finely chopped (Onions add flavor; their sweetness deepens while cooking.)
1 piece egg (Acts as a binder, ensuring patties hold together.)
Salt and pepper, to taste (Essential for seasoning.)
2 tablespoons oil (Use a neutral oil like canola or vegetable oil.)
1 cup beef broth (Adds rich flavor to your gravy.)
1 cup onions, sliced (Provides sweetness and depth to the gravy.)
2 tablespoons flour (Will thicken your gravy.)
1 tablespoon Worcestershire sauce (Adds tanginess that enhances overall flavor.)

Substitutions/notes: Use panko for a slightly lighter texture, or soaked stale bread instead of store-bought breadcrumbs. For a lower-sodium broth, add a pinch more salt at the end to taste. If dairy is needed, a splash of cream can finish the gravy for extra silkiness.

How to prepare it

Delicious hamburger steak topped with rich gravy served on a plate

In a bowl, combine ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, the egg, and salt and pepper to taste. Mix gently — overworking will make patties dense.
Divide the mixture into 4 equal portions and shape into round patties about 3/4-inch thick. Press a slight depression in the center of each to prevent doming.
Heat 2 tablespoons oil in a large skillet over medium-high heat. When shimmering, add patties and sear 4–5 minutes per side until well browned and cooked to at least 160°F internally. Transfer to a plate and tent with foil to rest.
In the same skillet, reduce heat to medium. Add the sliced cup of onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden, about 8–10 minutes.
Sprinkle 2 tablespoons flour over the onions and cook 1 minute to remove the raw flour taste.
Gradually whisk in 1 cup beef broth and 1 tablespoon Worcestershire sauce, scraping browned bits from the pan. Simmer until the gravy thickens to your liking, 3–5 minutes.
Return patties to the skillet and spoon gravy over them. Simmer 2–3 minutes to warm through and meld flavors. Taste and adjust seasoning.

If you want a country-style twist on the gravy, this classic version is a helpful reference: hamburger steak with country gravy.

Step-by-step instructions

Preparation:

Mix, shape, and prepare your patties first so they’re ready to cook.
Slice onions for the gravy while the patties rest.

Cooking:

Sear patties in a hot pan for good crust; the fond (browned bits) adds flavor to the gravy.
Make the gravy in the same pan to capture those browned flavors.
Return patties to finish in the gravy so they stay moist.

Best ways to enjoy it

Serve hamburger steak and gravy over:

Mashed potatoes (classic and cozy).
Buttered egg noodles (they catch the gravy beautifully).
Creamy polenta or rice for a gluten-free option.

Add simple sides: steamed green beans, roasted carrots, or a crisp salad to cut through the richness. For plating, place a scoop of starch, top with a patty, ladle warm gravy and onions over the top, and garnish with chopped parsley.

Storage and reheating tips

Refrigeration: Cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Discard if left out more than 2 hours.

Freezing: Place patties and gravy in a freezer-safe container, leaving some headspace. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Gently reheat on the stovetop over low heat, covered, until warmed through. Add a splash of water or broth if the gravy has thickened too much. Microwave reheating is fine for single portions — cover and heat in short intervals, stirring to distribute heat evenly.

Food safety: Ground beef should reach 160°F internally. Use a thermometer to confirm doneness.

Pro chef tips

Don’t overmix the meat — combine ingredients until just combined to keep patties tender.
Browning is flavor: a well-seared crust creates the best gravy base.
If your gravy is lumpy, strain it or whisk vigorously off heat; adding it gradually to hot liquid prevents clumps.
For extra umami, add a teaspoon of tomato paste when you sauté the onions, then cook it briefly before adding flour and broth.
Rest patties briefly after cooking so juices redistribute; finishing them in the gravy keeps them moist.

Creative twists

Mushroom version: Sauté sliced mushrooms with onions and finish with a splash of sherry.
Cheesy center: Place a small cube of cheddar or pepper jack inside each patty before sealing for a melty surprise.
Turkey or plant-based: Swap ground beef for ground turkey or a firm plant-based substitute; increase seasoning as leaner proteins need more flavor.
Spiked gravy: Add a teaspoon of Dijon mustard or a splash of balsamic vinegar to the gravy for brightness.

Your questions answered

Q: Can I make this ahead and reheat for dinner?
A: Yes. Cook patties and gravy, cool, and refrigerate. Reheat gently on the stove, adding a little broth if needed. The flavors actually meld and improve after a day.

Q: How do I thicken the gravy if it’s too thin?
A: Simmer to reduce it. For a quick fix, make a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk into simmering gravy a little at a time.

Q: Can I bake the patties instead of pan-searing?
A: You can. Bake at 400°F for 12–15 minutes, flipping once for even browning, but you’ll miss some of the pan fond that deepens the gravy flavor.

Q: Is there a gluten-free option?
A: Use gluten-free breadcrumbs or crushed gluten-free crackers and substitute cornstarch for flour (use a 1:1 slurry method with cold water).

Q: What’s the best ground beef to use?
A: 80/20 ground beef gives great flavor and juiciness. If you prefer less fat, use 90/10 but expect a slightly drier patty; cook carefully and finish in the gravy to retain moisture.

Conclusion

If you want a country-style, onion-forward version with a homier gravy, check out Country Hamburger Steak w/ Onion Gravy – Divas Can Cook for inspiration. For another classic family recipe with nostalgic flavors, see Hamburger Steak and Gravy – Aunt Bee’s Recipes. If you enjoy a mushroom-scented variation, this Salisbury Steak with Mushroom Gravy – RecipeTin Eats offers great technique and flavor ideas.