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Smothered Hamburger Steaks

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 0

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.
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