Smothered Hamburger Steaks
Last Updated on March 19, 2024
Indulge in the hearty comfort of grass-fed beef smothered hamburger steaks with onion gravy, where tender patties are elevated to culinary bliss. Each succulent hamburger steak, crafted from wholesome grass-fed beef, is seared to perfection, offering a juicy and flavorful experience with every bite. But the true star of the dish lies in the rich and savory onion gravy, delicately smothering the steaks with its aromatic allure. Infused with caramelized onions and savory seasonings, this luscious gravy adds depth and richness, transforming each forkful into a symphony of taste sensations. With its wholesome ingredients and irresistible flavors, this dish is a true comfort food classic.
Equipment
- 1 Large Bowl
- 1 Skillet
- 1 Spatula or Tongs
- 1 knife
- 1 cutting board
- 2-3 Measuring cups
- 2-3 Measuring spoons
- 1 Instant-Read Thermometer
- 1 Aluminum foil
- 1 Whisk
- Platter
- 1 Serving Spoon optional
- Serving Dish optional
Ingredients
- 1 1/2 pound ground beef, lean
- 1/2 cup panko bread crumbs
- 3 tbsp onion soup and dip mix (or 1 package)
- 1 tsp pepper
- 1/4 cup unsalted butter, divided
- 2 cups mushrooms sliced, if desired
- 2 large onions, thinly sliced
- 2 tbsp flour
- 1 1/2 cup beef broth, if using mushrooms only 1 cup broth
- 2-3 tbsp fresh chives, minced
Instructions
- In large bowl, mix beef, panko, soup mix, and pepper with your hands until fully combined
- Form mixture into four 4-inch-diameter patties, about ½ inch thick.
- Using your knuckle, press down center of each patty to create slight indentation.
- Melt 2 tablespoons butter in skillet that will hold all four burgers over medium-high heat.
- Add patties and cook until well browned and meat registers 130 degrees, about 5 minutes per side.
- Transfer to platter and tent with aluminum foil.
- Reduce heat to medium, add mushrooms, if using and allow to cook for between 3 and 4 minutes.
- Next add onion to skillet, and cook until lightly browned and beginning to soften, about another 4 minutes.
- Stir in flour and cook for 1 minute.
- Whisk in broth and bring to boil.
- Cook until thickened, about 4 minutes.
- Off heat, stir in remaining 2 tablespoons butter.
- Season with salt and pepper to taste.
- Spoon sauce over steaks and sprinkle with chives.
Notes
- Be careful when adding salt to the beef, since the gravy will more than likely be on the salty side.
- When cooking the hamburger steaks, try not to flip them until they are cooked half way through. This will help the burger achieve a nice caramelized crust on the outside.
- When adding flour to the pan drippings, always keep an eye on your roux to make sure it isn’t getting too brown or burning.
- Don’t overwork the meat, mix ingredients until just combined for a juicy consistency.
