Easy & Cozy Hamburger Steaks with Onion Gravy
Pure American comfort food at its finest, these juicy hamburger steaks are smothered in a rich, savory onion gravy. It's a simple yet elegant meal perfect for busy weeknights or cozy weekends.
Equipment
- Large skillet
- Large bowl
Ingredients
For the Hamburger Steaks
- 1.5 lb ground beef 80/20 ground chuck recommended
- 1/3 cup breadcrumbs plain dry
- 1 egg
- 1/2 small onion finely chopped
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- salt to taste
- black pepper to taste
- 1 tbsp oil any neutral cooking oil
For the Onion Gravy
- 1 large onion thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- salt to taste
- pepper to taste
- 1/4 tsp thyme Optional
Instructions
- Step 1: Make the Steaks. In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to overmix.
- Step 2: Shape 'Em Up. Divide the mixture into 4 or 5 equal portions. Gently shape each portion into an oval-ish patty, about 1/2 to 3/4 inch thick.
- Step 3: Sear the Steaks. Heat a large, heavy skillet over medium-high heat. Add the tablespoon of oil. Once hot, carefully place the patties in the skillet. Cook for about 3 to 4 minutes per side until a lovely brown crust forms. They will not be cooked through yet.
- Step 4: Set Steaks Aside. Carefully remove the browned patties from the skillet and set them aside on a plate. Leave any drippings and browned bits in the pan.
- Step 5: Cook the Onions. Turn the heat down to medium. Add the butter to the same skillet. Once melted, add the thinly sliced onions. Sauté for about 5 to 7 minutes, stirring occasionally, until softened and golden brown.
- Step 6: Make the Roux. Sprinkle the flour over the softened onions in the skillet. Stir it in well, making sure the flour coats the onions and absorbs the fat. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
- Step 7: Whisk in Broth. Slowly pour in the beef broth, a little at a time, while whisking constantly. Keep whisking until the mixture is smooth and starts to thicken slightly.
- Step 8: Season the Gravy. Stir in the other tablespoon of Worcestershire sauce, salt, pepper, and thyme (if using). Taste the gravy and adjust seasoning if needed.
- Step 9: Simmer to Finish. Gently return the browned hamburger patties to the skillet, nestling them into the gravy. Reduce the heat to low or medium-low and cover the skillet. Let it simmer for about 10 to 12 minutes, allowing the patties to cook through and the gravy to thicken beautifully.
Notes
Substitutions & Additions: You can use ground turkey or a mix of beef and pork, sauté mushrooms with the onions, use vegetable or chicken broth, try dried rosemary or a bay leaf, add red pepper flakes for heat, or stir in heavy cream or sour cream at the end for creamy gravy. Tips for Success: Don't overmix the meat, shape patties to the same size, get a good sear, whisk slowly when adding broth for smooth gravy, adjust gravy consistency with more broth or a cornstarch slurry if needed. Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or microwave. Can be frozen for up to 3 months; thaw in the fridge before reheating.