On the stove, this hamburger steak is pan-fried before being covered in rich brown gravy and onions. Discover the easy technique used by chefs to produce incredibly juicy, restaurant-quality steak patties!
When you want something fancier than a burger but less formal than a steak, this is the ideal simple dinner. I used to have trouble coming up with meals using ground beef that the whole family would enjoy. This works every single time!
I even discovered a secret from a chef for making extra-juicy patties (no one likes brick meat!). To make "Hamburger" steak true to its name, I took a different approach than I would if I were making meatloaf, cube steak, or Salisbury steak.
Hamburger Steak vs. Salisbury Steak
Simple ingredients similar to those used to make a hamburger are used to make hamburger steak. In this instance, mashed potatoes are served on top of gravy. If desired, it could be provided with a bun.
As a binding agent, an egg is frequently used in Salisbury Steak along with breadcrumbs, milk, and other ingredients. Essentially, a meatloaf in individual portions.
Using Shredded Butter in Burger Meat
A chef's trick for keeping the patties juicy is to add butter to the beef. Proteins in meat tighten and contract as it cooks, allowing moisture to escape. As a result, the meat may become tough bricks. As the patties cook, the butter in them steams, preserving the protein's moisture.
The butter needs to be at roughly the same temperature as the ground beef pieces and in the same shape. Shredding frozen butter is the ideal method for achieving this. This way, a burger can be cooked all the way through and still be juicy!
How to Make It
Combine the ingredients for the hamburger steak, then shape them into oval steaks. After 15 minutes in the refrigerator, season with salt and pepper.
For four minutes on each side, heat the olive oil over medium-high heat. Take out and place aside.
To soften onions, add 2 Tablespoons of butter to the pot. Stir in the ingredients for the brown gravy. Bring to a boil before simmering. Cornstarch and cold water are whisked in.
Re-add the patties to the pan, then top with onion gravy. The internal temperature should be 160° after 10 minutes of cooking undercover at medium heat.
Finish by incorporating the final 1 TBS of cold butter. This gravy-finishing method, which was inspired by chefs, gives the gravy a velvety finish.
Over mashed potatoes, please!
- For a juicy consistency, mix the ingredients just until combined, being careful not to overwork the meat.
- To help them stay together, carefully shape them into tight patties. This is also aided by 15 minutes in the refrigerator. Since they do expand as they cook, form them flatter than you might anticipate.
- For a nice smooth texture, finely mince the onions.
- The onions taste better after a long cooking time. The gravy will taste better the more they caramelize.
- For best results, use butter of the highest caliber, like Cabot.
What To Serve with Hamburger Steak
- Creamy Mashed Potatoes
- Buttered Noodles
- Roasted Carrots or
- Copycat Texas Roadhouse Rolls
- Paula Deen’s Macaroni and Cheese
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Hamburger Steak (with Onion Gravy!)
- 2 Tablespoons olive oil
- 1 ½ lbs. ground beef, 85% lean
- 4 Tablespoons frozen butter
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire
- 3 cloves garlic, minced
- 2 yellow onions, sliced into ¾ inch strings
- 3 Tablespoons cold unsalted butter, separated
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ¼ cup cold water + 3 tablespoons corn starch
Prepare the Steaks
- Shred the frozen butter.
- Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
- Form into evenly sides oval steaks. Refrigerate for 15 minutes. Remove from fridge and season each side with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)
- Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.
Make the Gravy
- Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
- Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.
- Mix in the cornstarch and cold water until combined.
- Bring the gravy to a boil and whisk in the cornstarch mixture.
- Continue to whisk and decrease heat to medium.
Finish the Meal
- Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.
- Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.
- Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!
Delicious ingredient additions:
- Cooked and crumbled bacon is wonderful to work into the meat.
- Top the steaks with Swiss cheese and let it melt before serving.
- Add mushrooms to the gravy if desired.
- For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room-temperature sour cream!