Hamburger Steak and Gravy with Onions
This Hamburger Steak and Gravy with Onions recipe is a savory and comforting family dinner recipe made with ground beef, onions, and a hearty gravy everyone loves.
Hamburger Steak Recipe
I am always looking for a good ground beef recipe that is hearty, old-fashioned, and country-style. It’s perfect for my guys who crave big, hearty meals.
This homemade hamburger steak and gravy recipe is ground beef-turned-steak with a lump-free gravy that tastes rich and luscious.
Plus, you’ll learn how and why to deglaze your skillet so all the good drippings in the bottom of the pan can be utilized to make the gravy even more flavorful!
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I like to serve it with a batch of these Million Dollar Mashed Potatoes or over butter noodles. I also enjoy it with cinnamon rolls or whole potatoes.
Originally published December 26, 2023. Updated with new pictures and recipe tips on February 8, 2025.
Hamburger Steak and Gravy Ingredients
- Lean ground beef: I use 90% lean ground beef for this recipe. Any ground meat can work, too.
- Onions
- Butter
- Flour
- Beef Broth
- Sliced mushrooms (optional)
- Fresh garlic: Substitute garlic powder if you don’t have fresh on hand.
- Garlic powder
- Onion powder
- Worcestershire Sauce
How to make Hamburger Steak and Gravy
Make the ground beef patties by combining the beef with the spices. Take care not to overwork your ground beef when making the patties.
Ground meat can become rather tough in texture as it cooks if overworked. Make four equal patties and season them with salt on both sides.
In a skillet over medium-high heat, brown the ground beef patties until nicely browned and caramelized on both sides.
Make sure the patties have ample space in the pan and are not crowded as they cook. This will help them cook more evenly. Remove the patties to a plate and keep warm.
Don’t worry if the patties are not fully cooked throughout at this point since you’ll be simmering them in the brown gravy later on to finish them.
In the same skillet, melt the butter, then add the onions and sliced mushrooms. Cook the mixture over medium to medium-high heat until the vegetables soften, approx. 6-8 minutes.
Add the garlic and cook for an additional 30 seconds. Adding the garlic at the very end and only cooking it for a few seconds is what will keep it from getting bitter.
Sprinkle the flour in a single layer all over the onion/mushroom mixture in the skillet. Gently stir the flour around the skillet, incorporating it with the mushrooms and onions.
Let everything cook for a full minute or two so the flour can brown a bit. Don’t skip this step of really cooking the flour. You are essentially creating a “roux” at this point, which is the foundation for the gravy.
If you don’t let the flour cook and get golden brown at this point in the process, your gravy will taste pasty, and that’s never a good thing!
When you move the onions and mushrooms to the skillet’s sides to expose the pan’s bottom, you will see all the beautiful drippings (aka “fond”) stuck to the bottom. These drippings are like GOLD regarding FLAVOR, so take full advantage of them!
Adding broth (the next step in this process) is what deglazes the pan at this point. Deglazing brings all of those yummy drippings (the fond) up from the bottom of the pan into the gravy (or sauce) you are making.
Remove the skillet from the burner, then slowly add the broth and Worcestershire sauce, whisking constantly to incorporate the liquids.
Return the skillet to medium heat and simmer until the gravy is nicely thickened. Leave the skillet on the heat when adding liquid to make your gravy, which can easily cause lumps to form.
Always remove the pan from the heat before adding any liquids. This is the secret to making perfect gravy!
Slide the reserved burgers back into the sauce in the skillet, letting them simmer until hot throughout. Divide the burgers between 4 plates.
Generously spoon the sauce over each one to serve.
What to serve with Hamburger Steak with Gravy
We love to serve Hamburger Steak and gravy with Instant Pot Creamy Mashed Potatoes, Garlic Smashed Potatoes, Air Fryer Roasted Broccoli, and this Skillet Style Mac and Cheese.
The best way to brown hamburger burger patties in a skillet
For browning any type of meat, be sure that you skillet is nicely preheated before the meat hits the pan. The skillet should be nice and hot so that when the meat touches the surface, there’s some good SIZZLE going on.
SIZZLE is important because sizzle creates browning, and browning creates caramelization – that means loads of FLAVOR!! If you opt out of browning any meat as you prepare it, you’re simply shorting yourself on a great layer of added flavors – don’t do it!
Which tools are helpful for making hamburger steak?
- Heavy-duty skillet – this is an essential kitchen tool. I really like my Lodge 12-inch cast iron skillet and use it continually.
- Thin, metal spatula makes flipping burgers really easy.
- Garlic press for mincing fresh garlic.
- Burger press is great if you really want your burgers to be all the same size and shape.
- Silicone spatula spoons are so handy for stirring anything in a hot skillet.
More favorite meat recipes to enjoy
Quick and easy ground beef dinners are one of my family’s favorites. We could eat this easy Fiesta Ground Beef and Noodle Skillet until the cows come home. It’s just one of those easy weeknight meals you can have on repeat.
We also really like my Mexican Beef Skillet with rice. Hearty, tasty, and delicious. It just doesn’t disappoint.
Hamburger Steak and Gravy with Onions
Ingredients
Hamburger Steak Patties
- 1 pound lean ground beef I used 90% lean
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon onion powder or granulated onion
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
Gravy
- 2 tablespoons unsalted butter
- 1 medium yellow or white onion, thinly sliced
- 8 ounces baby Portobello or button mushrooms sliced, optional
- 1 clove garlic crushed or minced
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 2 cups beef broth
Instructions
Make the Hamburger Steak Patties
- In a mixing bowl, combine the ground beef with the granulated garlic, granulated onion and black pepper, using your hands to gently combine everything together; don't overmix.
- Divide the ground beef mixture into 4 equal portions, forming 4 patties that are about 1/2-inch thick, placing them onto a plate. Sprinkle the patties with the kosher salt on both sides to season them.
- In a 12-inch skillet over medium high heat, add the olive oil; when the oil is nicely hot, carefully slide the prpared patties into the skillet, making sure they have ample space in the pan so the heat can circulate well, caramelizing the patties on the exterior. **You can cook the burger patties in two batches if using a smaller skillet, allowing them to have room to cook without touching each other in the pan.
- Cook the patties for 4 minutes on the first side, then turn over and cook for an additional 4 minutes. Remove the browned patties to a plate and keep warm. **Cooking at medium high should get the burgers nice and crusty brown on each side, especially around the edges. Don't worry if the burgers aren't fully cooked at the center at this point since they will also be simmering in the sauce before serving.
Make the Gravy
- Still over medium-high heat, melt the butter in the same skillet, along with the browned bits that are still in the bottom of the pan.
- When the butter begins to sizzle in the skillet, add the onions and sliced mushrooms to the pan. Cook, occassionally, until the mushrooms and onions have softened, approximately 6-8 minutes, turning the heat down to medium.
- Stir in the minced garlic and cook for an additional 30-45 seconds.
- Add the flour to the onion/mushroom mixture, stirring to coat, until all of the flour has been incorporated; continue to cook the floured onion/mushroom mixture for a full minute or two to allow the flour to fully cook throughout. **Don't worry if the four and vegetables begin sticking to the bottom of the skillet a bit at this point. Letting the flour cook with the veggies is a very important step, so be sure you don't skip this part of the recipe. Cooking the flour very well ensures your sauce doesn't taste "pasty"…..never a good thing!
- Remove the skillet from the burner, then slowly pour in the Worcestershire sauce and the broth, whisking constantly to incorporate the liquids well. Return the skillet to the burner over medium heat, continuing to cook and whisk the sauce until it begins to thicken nicely, 2-3 minutes.
- Slide the reserved patties into the prepared sauce in the skillet, nestling them into the onions and mushrooms; let the burgers simmer for 4-5 minutes until fully hot throughout.
Serve
- To serve, divide the burgers between 4 plates; generously spoon the sauce over each one. Hamburger steak is delicious served over mashed potatoes or cooked and buttered egg noodles.