Can’t decide between steak and hamburger? No worries! With our recipe for Hamburger Steak with Gravy, you don’t have to choose! It’s a flavorful dish with ground beef, onions, and topped with a thick gravy.
Let’s talk hamburgers, or, we can cut it short and talk Hamburg (see what I did there!). Yes, your suspicions are correct: hamburgers originated in Hamburg, Germany. Back then, they were called Hamburg steaks and were really just minced beef made to resemble a steak. They’re very similar to Salisbury steaks—that weekly special of high school cafeterias across America—though the latter usually includes breadcrumbs and other ingredients among its meat morsels. Oh, and a tomato-based gravy.
At some point, those Hamburg steaks got refashioned into patties and slapped in a bun, which is how we ended up with hamburgers, now a staple of the American diet, for better or worse. If you’re looking for a more traditional steak, we have our Steak and Roasted Potatoes recipe right over here; those craving a good ol’ fashioned burger can try this one: it is in fact the best hamburger ever (TM). For this recipe, though, we’re taking the best of both worlds. We’re off to Germany… kinda!
What Gravy Should I Use?
I’ve intentionally kept the gravy basic so you have lots of room to try different things out. I recommend a mushroom gravy (your choice of mushroom); adding a few dashes of Worcestershire sauce to live it up if you feel it needs it; adding hot sauce and pepper flakes if you like your meats spicy; and, for a really indulgent treat, make it a cheeseburger—grate the cheese of your choice and sprinkle it in with the meat.
Top Tips For a Perfect Hamburger Steak with Gravy
- Use fresh ground beef. It makes a world of difference when it comes to flavor and texture.
- The meat likes its personal space. In other words, don’t overwork it lest you find yourself chewing on tough beef.
- Lock in the juices and add a nice crusty exterior by searing the meat. To do so, turn up the heat and give the uncooked patties a quick couple of minutes each side. Then turn down the heat and let the insides cook.
- Let the burgers simmer in the gravy at low heat so that the flavors have a chance to mingle.
- If my desire for a burger overcomes me, I will serve this meat patty (of sorts) on an open-faced bun. I then let the bread absorb as much of the gravy as possible then scarf it right down. *chef’s kiss*
FAQs
So, is Salisbury steak the same as this dish?
Not exactly. Salisbury is ground sirloin, where Hamburger steak can be pretty much made from any cut of beef. Sometimes it’s an amalgamation of different cuts and the fatty bits left in for flavor.
How do I keep my Hamburger steaks from falling apart?
I didn’t include any binders in this recipe because this particular patty isn’t meant to be picked up; however, if this is important to you, you can either add breadcrumbs or an egg or two. If you’d rather not add either, try chilling the pre-cooked patties for a while.
How lean should my beef be?
It shouldn’t be. The fat in the meat adds flavor, so lean and extra-lean varieties are no use to you here.
What can I use instead of flour for the gravy?
Alternatives include cornstarch, tapioca powder, arrowroot powder, xanthan gum, and potato starch. They’re all also either low-carb or gluten-free, in case that’s the reason you’d prefer something to all-purpose flour.
Serving Suggestions
Mediterranean Rice Salad: No, it’s not from Germany but it’s close enough, right?
Potato Wedges: Perfect for dipping into your gravy.
Crock-Pot Potato Soup: Creamy and cheesy, it’s perfect on a cold day.
Grilled Green Beans: Add some vibrant color (and vitamins and minerals) to your dish.
How to Store Your Hamburger Steak
Let it cool completely then store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months, though I recommend keeping the gravy and meat in separate containers. When you’re ready for more, let them thaw in the fridge then reheat in the microwave or on the stove. I usually do the hamburger in a pan and the sauce in a pot, then combine the two.
Hamburger Steak with Gravy
Ingredients Â
Hamburger Steak:
- 1/2 lb. ground beef
- 1 tbsp olive oil
- 1/2 small onion finely minced
- 1 tsp mustard
- pinch of salt and pepper
Gravy:
- 1 onion sliced
- 1 tbsp cold butter
- 1 tbsp all-purpose flour
- 1/2 cup beef broth
- pinch of salt and pepper
- chopped fresh parsley for garnish
InstructionsÂ
- In a large bowl combine the ground beef with minced onion and mustard. Season with salt and pepper and mix until combined. Divide the meat into 4 oval patties, 1/2 inch in thickness.
- In a skillet, heat the olive oil over medium-high heat and cook the patties for 5 minutes each side until browned. Remove from the skillet and transfer to a plate. Set aside.
- In the same skillet, melt the butter and cook the onions for 5 minutes until translucent. Add the flour and cook for 30 seconds while stirring. Gradually add the beef broth while whisking. Bring the mixture to a boil and simmer for 2 minutes until the sauce thickens. Season the gravy with salt and pepper.
- Return the Hamburger patties to the skillet and spoon the gravy over the burgers. Cook for 5 more minutes then remove the skillet from the heat
- Garnish the Hamburger steaks with parsley and serve over mashed potatoes. Enjoy!
I sure want to try this recipe, the only thing is: is that the right amount of beef? Maybe 1lb. Or 1.5 lbs.?
Good point Judith, it should actually say 2 servings not for. I have fixed it. Thanks for flagging!