Hamburger Steak (with Onion Gravy!)

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This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties!


Hamburger Steaks

  • ▢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
  • ▢Salt/Pepper


  • ▢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 ½ teaspoons Worcestershire sauce
  • ▢1/4 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!


Calories: 695kcal, Carbohydrates: 17g, Protein: 32g, Fat: 55g, Saturated Fat: 26g, Cholesterol: 173mg, Sodium: 753mg, Potassium: 711mg, Fiber: 2g, Sugar: 4g, Vitamin A: 612IU, Vitamin C: 11mg, Calcium: 70mg, Iron: 4mg

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