Hamburger Steak and Gravy

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I’ve been cooking this simple Hamburger Steak and Gravy since college — it’s a comfort-food favorite that’s quick, forgiving, and fills the house with that caramelized-onion aroma everyone loves. Ground beef patties are pan-seared until browned, then simmered in a glossy onion gravy until everything is tender and saucy — perfect for weeknights or when you want a nostalgic, hearty meal. If you want more background or another version, see a close take on the same dish here: hamburger steak and gravy recipe.

Why you’ll love this dish

This recipe hits a sweet spot: inexpensive ingredients, minimal hands-on time, and big flavor. It’s great for feeding a family without fuss, and the gravy stretches a little ground beef into a satisfying plate. It’s also forgiving — patties won’t fall apart if you don’t over-handle the meat, and the gravy can be adjusted to your preferred thickness.

“A no-fail weeknight classic — browned beef, sweet onions, and a rich gravy that tastes like home.” — a long-time fan

Reasons to make it now:

• Budget-friendly: uses pantry staples and 1 pound of beef to feed 3–4.
• Comfort factor: warm gravy and tender patties are universally appealing.
• Flexible: adapts to leaner meat, mushrooms, or a country-style gravy.

Step-by-step overview

Quick preview of what you’ll do:

1. Mix ground beef with breadcrumbs, chopped onion, egg, salt, and pepper.
2. Form into patties and brown them in a skillet with oil.
3. Remove patties, sauté sliced onions in the same pan, sprinkle flour, then deglaze with beef broth and Worcestershire for gravy.
4. Return patties to the pan and simmer until cooked through and the gravy has thickened.

That’s the flow — browning for flavor, pan sauce for depth, and a gentle simmer to finish.

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 and notes:

• Breadcrumbs can be swapped for crushed crackers or oats in a pinch.
• If you prefer more gravy flavor complexity, use low-sodium beef broth and finish with a splash of cream or butter.
• For a mushroom variation, check out this mushroom-gravy twist.

Step-by-step instructions

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Preparation

1. In a bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, salt (about 1 tsp), and pepper (about 1/2 tsp). Mix gently — don’t overwork.
2. Divide the mixture into 3 or 4 equal portions and shape into patties about 3/4-inch thick. Chill briefly (10–15 minutes) if they feel too soft.

Cooking
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add patties without crowding.
4. Cook patties 3–4 minutes per side until well-browned. They don’t need to be fully cooked through — you’ll finish them in the gravy. Transfer to a plate and tent with foil.
5. In the same skillet, reduce heat to medium and add the sliced onions. Sauté 5–7 minutes until golden and soft, scraping up browned bits from the pan.
6. Sprinkle 2 tablespoons flour over the onions. Stir and cook 1 minute to remove the raw flour taste.
7. Slowly whisk in 1 cup beef broth, then add 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook until the sauce thickens (2–4 minutes). Taste and adjust salt/pepper.
8. Return the patties to the skillet, spoon gravy over them, cover, and simmer 6–10 minutes until patties reach 160°F (ground beef safe internal temp) and the flavors meld.
9. Serve hot with gravy spooned over the patties.

Best ways to enjoy it

• Classic plating: mashed potatoes with a patty and a generous ladle of onion gravy.
• Rice or buttered egg noodles are both excellent carriers for the sauce.
• Add steamed green beans, glazed carrots, or a crisp salad to balance the richness.
• For a country-inspired plate, pair with biscuits and a side of pickled cucumbers.

Storage and reheating tips

• Refrigerator: Cool leftovers to room temperature and store in an airtight container for up to 3–4 days.
• Freezer: Place patties and gravy in a freezer-safe container for up to 2–3 months. Leave some headspace for expansion.
• Reheating stovetop: Gently rewarm in a skillet over low heat with a splash of broth to loosen the gravy. Heat until warmed through.
• Microwave: Cover and reheat in 30–45 second intervals, stirring the gravy between intervals to ensure even heating.
• Food safety: Refrigerate within 2 hours of cooking. Reheat to 165°F before serving.

Helpful cooking tips

• Don’t overmix the meat — compact patties can turn dense. Mix just until ingredients hold.
• Chill patties briefly before cooking to reduce shrinking.
• Brown well — the fond (browned bits) is flavor gold and the base of your gravy. Deglaze the pan with beef broth to capture that flavor.
• If gravy gets too thick, whisk in a little water or broth; if too thin, simmer a bit longer or mix 1 tsp cornstarch with cold water and whisk in.
• For a richer finish, swirl in 1 teaspoon butter at the end.
• Want a different country-style take? Try this variation: country gravy hamburger steak.

Creative twists

• Mushroom & onion: Add sliced mushrooms with the onions for an earthy version.
• Cheddar-stuffed: Place a small cube of cheddar in each patty before sealing.
• Spicy: Add 1/2 tsp smoked paprika and a pinch of cayenne to the meat.
• Lighter option: Use ground turkey and low-sodium broth, and reduce oil.
• Slow-cooker: Brown patties and onions, then transfer to a slow cooker with broth and cook on low 3–4 hours.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for about 30–40 minutes total: 10–15 minutes prep and 20–25 minutes cooking.

Q: Can I make the patties ahead and freeze them raw?
A: Yes. Freeze the formed patties on a sheet tray. Transfer to a bag once solid. Thaw overnight in the fridge before cooking and finishing in the gravy.

Q: What’s the difference between hamburger steak and Salisbury steak?
A: They’re similar — both use ground beef shaped into patties. Salisbury steak often includes more seasonings and is frequently served with a mushroom gravy. Hamburger steak leans simpler and more rustic.

Q: Can I use panko instead of regular breadcrumbs?
A: Yes. Panko gives a slightly lighter texture; reduce the amount slightly if the mixture seems too loose.

Q: Is the gravy gluten-free?
A: Not as written — the flour is wheat-based. Use a gluten-free 1:1 flour or mix cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) in place of flour to make it gluten-free.

Conclusion

If you want another take on classic country-style hamburger steak with a rich onion gravy, this Country Hamburger Steak with Onion Gravy offers a similar homey approach and extra tips. For a version that leans toward Salisbury steak with mushrooms, see this detailed Salisbury Steak with Mushroom Gravy guide. And if you’d like a straightforward family-tested recipe that stays true to the basics, this Hamburger Steak and Gravy post is a great reference.