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Hamburger Steak

Hamburger steak with gravy features thick, juicy ground beef patties with a golden seared crust simmered in rich brown onion mushroom gravy. It’s a Salisbury steak-style comfort food dinner with deeply savory gravy for serving over mashed potatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Hamburger steak patties
  • 1.5 lb ground beef Use 80/20 for juicy patties.
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper To taste.
Mushroom onion gravy
  • 2 tbsp butter
  • 1 large onion Sliced.
  • 8 oz mushrooms Sliced.
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly mixed, then shape into 4 oval patties.
  2. Sear patties in a skillet over medium-high heat for 3–4 minutes per side until browned, then remove and set aside.
Cook the gravy
  1. In the same skillet, melt butter and cook sliced onion and mushrooms for 5–6 minutes until golden.
  2. Sprinkle flour over the onion and mushrooms, cook for 1 minute, then whisk in beef broth and Worcestershire sauce until smooth.
Simmer and serve
  1. Return patties to the gravy, cover, and simmer for 12–15 minutes until cooked through and the gravy is thick.
  2. Garnish with fresh thyme and serve hot with mashed potatoes.

Notes

Pro tip: If the patties stick while searing, wait until you see strong browning before flipping. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth to loosen the gravy. Freezing is not recommended for best texture, but you can freeze the cooked gravy separately for up to 2 months. For a lighter option, use 93/7 ground beef to reduce fat while keeping the rest of the recipe the same.