Hamburger Steak Recipe

On the stove, this hamburger steak is pan-fried before being covered in a rich brown sauce and onions. Discover the easy technique used by chefs to produce incredibly juicy, restaurant-quality steak patties!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

Hamburger Steaks:

• 2 Tbsp olive oil
  
• 1 ½ lb. ground beef, 85% lean
  
• 4 Tbsp frozen butter
  
• ½ cup yellow onion, very finely minced
  
• 2 tsp yellow mustard
  
• 3 tsp Worcestershire
  
• 3 cloves garlic, minced
  
• Salt/Pepper

Gravy:

• 2 yellow onions
  
• 3 Tbsp cold unsalted butter, separated
  
• 1 cup chicken broth
  
• 1 cup beef broth
  
• 1 tsp onion powder
  
• ½ tsp garlic powder
  
• 1 ½ tsp Worcestershire sauce
  
• 1/4 cup cold water + 3 tbsp corn starch

Instructions:

Prepare the Steaks:

1. The butter should be shredded.
   
2. Mix the meat gently with the minced onions, butter, garlic, Worcestershire sauce, and mustard. Avoid overworking the meat to avoid rough steaks.
3. Oval steaks with equally-sided formation. Allow cooling for 15 minutes. Remove from refrigerator, then sprinkle salt and pepper on either side.
   
4. Over medium-high heat, warm up the olive oil in a big skillet. (Meat will be the finest seared on cast iron.)
   
5. The hamburger steaks should be added and seared for 2–3 minutes on each side.

Make the Gravy:

1. Heat should be set at medium-low. Add the onions to the melted 2 Tablespoons butter in the pan. Cook the onions for 15 to 20 minutes, or until they soften and start to brown.
   
2. Add the Worcestershire sauce, onion, garlic, and beef or chicken broths. To remove any meat crumbs from the pan’s bottom and give the gravy more flavor, run a silicone spatula along the bottom of the pan.
   
3. Cornstarch and cold water should be blended.
   
4. Stir in the cornstarch mixture after bringing the gravy to a boil.
   
5. Whisking continues when the heat is turned down to medium.

Finish the meal:

1. When the steaks are fully cooked, add them back to the pan and cover. A 160-degree internal temperature is ideal.
   
2. Finish by incorporating the final 1 TBS of chilled butter. This gravy finishing method, which was inspired by chefs, gives the gravy a silky touch.
   
3. Add the gravy by spoonfuls. Add parsley as a garnish. Serve with roasted carrots and mashed potatoes!