Hamburger steaks with mushroom and onion gravy are a wonderful comfort food that the whole family will love having for dinner! My easy hamburger patty recipe and savory brown mushroom gravy made from scratch combine to make a hearty meal that is perfect for any day of the week!
Hamburger Steaks with Gravy
When burgers are on the menu at my house, they are always a hit! This recipe is a wonderful way to switch things up from your usual burger.
Perfectly seasoned hamburger patties are quickly fried on the stovetop and then slathered in a brown mushroom and onion gravy that is incredibly flavorful (despite how easy it is to make). They are simple, satisfying, and a wonderful way to use any ground beef you weren't sure what to do with!
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🥘 Ingredients
You'll see that these are all pretty standard burger ingredients. For the gravy, cremini mushrooms will have a more 'earthy' taste, but any wild mushrooms would be delicious!
Hamburger Steaks
- Ground Beef - 1 pound of ground beef.
- Egg - 1 large egg.
- Breadcrumbs - ¼ cup plain breadcrumbs.
- Worcestershire Sauce - 1 teaspoon of Worcestershire sauce.
- Salt & Pepper - ½ tsp each.
- Seasoning - ¼ teaspoon of garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon of paprika.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
Mushroom Onion Gravy
- White Onion - 1 cup of sliced white onion, or use yellow onion.
- Mushrooms - 1 cup of sliced mushrooms. White, button mushrooms, or cremini mushrooms would all work.
- Garlic - 1 tablespoon of minced garlic.
- Dry Sherry - 2 tablespoons of sherry cooking wine.
- Beef Broth - 2 cups of beef broth.
- Cornstarch - 1 tablespoon of cornstarch +1 tablespoon of cold water for making a slurry to thicken your gravy.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
There are just a few steps for making the burger steaks and then a few steps to make the gravy, nothing too crazy! Grab a mixing bowl, a large skillet (with a lid), and a spatula.
Hamburger Steaks
- Mix. In a large mixing bowl combine all of the burger patty ingredients other than the oil. (1 pound ground beef, 1 large egg, ¼ cup breadcrumbs, 1 teaspoon of Worcestershire sauce, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika.)
- Make patties. Portion out 8 balls of the meat mixture roughly 2 inches in size, then flatten them into patties.
- Heat skillet. In a large skillet, cast-iron skillet, or frying pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering hot, place the patties into the skillet (cook in batches if necessary).
- Fry. Fry the burger steak patties until they are golden brown, roughly 3-4 minutes per side. Transfer your cooked patties to a plate or tray and cover them with aluminum foil, then set aside. *Drain the grease if needed before sauteing the onions and mushrooms.
Mushroom Onion Gravy
- Saute. Add 1 cup of sliced mushrooms and 1 cup of white onion to the same skillet you used to make the hamburger steaks. Saute until tender, about 4 minutes. Add 1 tablespoon of minced garlic and saute for about 30 seconds. Use 2 tablespoons of sherry to deglaze your pan.
- Add broth. Let the sherry simmer as you scrape any fried brown bits from the bottom of the pan. Then, add 2 cups of beef broth and stir to combine. Whisk in the cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) until well combined.
- Simmer. Bring the mushroom gravy to a simmer, then reduce the heat. Continue to simmer for 5 minutes before adding the hamburger steaks to the pan and reducing the heat to low. Cover and let the hamburger steaks cook in the gravy for 10-15 minutes, then serve.
I served my hamburger steaks with roasted brussel sprouts, but they are also delicious on top of a heaping pile of mashed potatoes or rice! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I used prefer 80/20 ground chuck, but any ground beef will work. Just be sure to drain excess grease before making your gravy.
- Cut down on prep time. The hamburger patties can be made up to 8 hours in advance and kept in the fridge.
- Storing: Keep leftover hamburger steaks with gravy in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave for 1:30-2 minutes.
🍽️ More Ground Beef Recipes
- Ground Beef Stew
- Ground Beef Mexican Casserole
- Baked Beans with Ground Beef and Bacon
- Ground Beef Stroganoff
- Ground Beef Taco Meat
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📖 Recipe Card
Hamburger Steaks with Mushroom & Onion Gravy
Ingredients
Hamburger Steaks
- 1 lb ground beef
- 1 large egg
- ¼ cup breadcrumbs (plain)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon each, salt & pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil (extra virgin)
Mushroom Onion Gravy
- 1 cup white onion (sliced, or use yellow onion)
- 1 cup white mushrooms (sliced, button mushrooms or cremini mushrooms)
- 1 tablespoon garlic (minced)
- 2 tablespoon dry sherry (sherry cooking wine)
- 2 cups beef broth
- 1 tablespoon cornstarch (+ 1 tablespoon cold water)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Hamburger Steaks
- In a large to medium-sized mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, and seasoning (salt, pepper, garlic powder, onion powder, paprika). Mix until just combined (do not over-mix).
- Portion out the hamburger steaks into 8, 2-inch balls, then flatten them into patties.
- Heat a large skillet, cast iron skillet, or frying pan to medium with the olive oil. Once the oil is shimmering place the portioned patties into your skillet (cook in batches, if needed).
- Fry your hamburger steak patties until golden brown, about 3-4 minutes per side. Transfer the cooked patties to a plate or tray, cover with a square of aluminum foil, and set aside. *Drain the grease if needed before sauteing the onions and mushrooms.
Mushroom Onion Gravy
- Add the sliced mushrooms and onions into your skillet and saute until tender, about 4 minutes. Add the garlic and saute for an additional 30 seconds then deglaze your pan with the cooking sherry wine.
- Let the sherry simmer while you scrape the pan bottom to make sure that any fried bits are loosened, then add your beef broth and stir to combine. Whisk in the cornstarch slurry until well combined.
- Bring the gravy to a simmer then reduce heat. Continue to simmer for 5 minutes then place the browned hamburger steaks into the gravy and simmer on low. Cover and let the hamburger steaks cook in the gravy for 10-15 minutes before serving.
Notes
- 1 cup sliced onion is, generally speaking, about 1 medium onion.
- 1 cup sliced mushrooms is, generally speaking, about 3-4 ounces or 4-5 button mushrooms or cremini mushrooms.
- Start with 1 tablespoon each of cornstarch and cold water to make your slurry, mix and add more as needed to get your desired gravy consistency.
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