Hamburger steak is comfort food at its finest. I pan-seared juicy hamburger patties, then simmered them in a pot of rich and flavorful mushroom gravy. This is a meal everyone in my family could get behind– my husband and my kids all loved it! Super simple, super tasty, and made in one pot for easy cleanup.
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Although similar to Salisbury steak, this hamburger steak recipe is a bit simpler. I still added minced onion and breadcrumbs for extra texture, but I kept the seasonings simple and the gravy super easy. This recipe is definitely more of a hybrid between Salisbury steak and traditional hamburgers!
What’s in This Hamburger Steak Recipe?
- Ground Beef: I recommend using 85% lean ground beef for this recipe so the patties stay nice and juicy.
- Onion: I used one onion total for this recipe– half in the patties and half in the gravy.
- Breadcrumbs: Help bind the patties together.
- Spices: Kosher salt, garlic powder, onion powder, and ground black pepper infuse the patties with savory flavor.
- Worcestershire Sauce: Adds a touch of umami to both the patties and the gravy.
- Garlic: Creates a savory base of flavor for the gravy.
- Mushrooms: Cremini mushrooms add an earthy and umami flavor to the gravy.
- Thyme: Fresh thyme adds a fresh and herbal element to the gravy.
- Flour: All-purpose flour thickens the gravy.
- Tomato Paste: Enhances the umami flavor of the gravy and adds a touch of acidity.
- Red Wine: Balances out the richness of the gravy by adding acidity. I used Cabernet Sauvignon, but pretty much any red wine will work.
- Broth: Low-sodium beef broth forms the savory base of the gravy.
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Tips for Success
- Don’t overwork the meat mixture; otherwise, your patties will turn out dry and chewy.
- Do your best to make all the patties the same size so they cook at the same rate.
- Press the patties relatively flat before cooking; they will start to shrink once added to the pan.
- Take care not to overcook the patties. Use an instant-read thermometer and remove them from the heat about 5°F before they reach the desired temperature.
- Place a slice of cheddar or Swiss cheese on top of the patties after cooking for a bit of cheesy goodness!
How to Store and Reheat
Store leftover hamburger steaks in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat. I like to add a splash of broth or milk to the gravy as it reheats to help loosen it back up.
Serving Suggestions
I served my hamburger steaks with classic mashed potatoes to sop up all that yummy gravy and some steamed peas. The gravy is also tasty with rice or buttered noodles and crispy roasted Brussels sprouts.
Hamburger Steak Recipe
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Ingredients
For the Steaks
- 1 pound ground beef
- ½ large onion finely chopped
- ½ cup breadcrumbs
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
For the Gravy
- ½ large onion sliced
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 2-3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1½ tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- ¼ cup red wine such as Cabernet Sauvignon
- 1½ cups low-sodium beef broth
Instructions
- Add the ground beef, onion, breadcrumbs, salt, garlic powder, onion powder, black pepper, and Worcestershire sauce to a large bowl. Use your hands to combine the mixture well and form into 6 patties.1 pound ground beef, ½ large onion, ½ cup breadcrumbs, ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, 1 teaspoon Worcestershire sauce
- Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Once heated, place the patties in the pan and brown for 3-4 minutes on both sides until cooked through. Place the patties on a plate.1 tablespoon olive oil
- Add in the onions and salt and cook until softened. Then, add in the garlic, mushrooms, and thyme. Cook for a minute.½ large onion, ½ teaspoon kosher salt, 2 cloves garlic, 8 ounces cremini mushrooms, 2-3 sprigs fresh thyme
- Stir in the flour, tomato paste, and Worcestershire sauce until paste-y.2 tablespoons all-purpose flour, 1½ tablespoons tomato paste, 2 teaspoons Worcestershire sauce
- Then, stir in the red wine and beef broth, and turn the heat to high. Once the mixture begins to bubble, turn down to a simmer and continue to stir as the mixture thickens.1½ cups low-sodium beef broth, ¼ cup red wine
- Add the patties back to the pan, nestling them in the gravy. Continue cooking for another 5 minutes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Hamburger Steak Step by Step
Form the Patties: Add 1 pound of ground beef, ½ of a large finely chopped onion, ½ cup of breadcrumbs, ¾ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground black pepper, and 1 teaspoon of Worcestershire sauce to a large bowl. Use your hands to combine the mixture well and form into 6 patties.
Cook the Patties: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Once heated, place the patties in the pan and brown for 3-4 minutes on both sides until cooked through. Place the patties on a plate.
Make the Gravy: Add in ½ of a large sliced onion and ½ teaspoon of kosher salt salt and cook until softened. Then, add in 2 minced cloves of garlic, 8 ounces of sliced cremini mushrooms, and 2-3 sprigs of fresh thyme. Cook for a minute. Stir in 2 tablespoons of all-purpose flour, 1½ tablespoons of tomato paste, and 2 teaspoons of Worcestershire sauce until paste-y. Then, stir in ¼ cup of red wine and 1½ cups of beef broth, and turn the heat to high. Once the mixture begins to bubble, turn down to a simmer and continue to stir as the mixture thickens. Add the patties back to the pan, nestling them in the gravy. Continue cooking for another 5 minutes.
Just great! I added half, undiluted, can of mushroom cream.