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The All-American Classic: Hamburger Steaks with Savory Onion Gravy


There's a reason why hamburger steaks are a timeless favorite. They're hearty, satisfying, and incredibly easy to make. This recipe elevates the classic dish with a rich and flavorful onion gravy, making it a perfect weeknight dinner that the whole family will love.


  • 1 pound ground beef (80/20 lean-to-fat ratio is recommended for extra flavor)
  • 1 large egg
  • 1/3 cup breadcrumbs
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 teaspoon salt (or to taste)


  • Crafting the Perfect Patty: In a large bowl, combine the ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Gently mix everything together until well combined. Be careful not to overmix, as this can make the patties tough.

Form the mixture into evenly sized patties that are slightly thicker in the center than at the edges to prevent them from puffing up too much while cooking.

  • Searing for Flavor: Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the hamburger patties. Sear the patties for 3-4 minutes per side, or until they are nicely browned and develop a delicious crust.

Pro Tip: Don't overcrowd the pan! Cook the patties in batches if necessary to ensure even browning.

  • Building the Gravy Foundation: Once the patties are browned, remove them from the pan and set them aside on a plate. Add the sliced onions to the pan with the remaining oil and drippings from the cooked beef. Sauté the onions over medium heat until softened and translucent, about 5 minutes.
  • Flour Power: Sprinkle the all-purpose flour over the onions and stir it into the pan drippings. This flour roux will act as a thickener for the gravy. Cook for another minute, stirring constantly, to allow the raw flour taste to cook off.
  • Transforming Drippings to Gravy: Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. This deglazing process incorporates all the flavorful bits into the gravy. Bring the mixture to a simmer and cook for 5 minutes, or until the gravy thickens slightly. Season the gravy with salt to taste.
  • The Finishing Touch: Return the cooked hamburger patties to the pan with the gravy. Reduce heat to low, cover the pan, and simmer for an additional 15 minutes. This allows the gravy to further thicken and the flavors to meld together.
  • Serving Up Comfort Food: Serve your delicious hamburger steaks smothered in the rich onion gravy with a side of mashed potatoes for a classic and satisfying meal. You can also add a simple green salad or roasted vegetables for a more well-rounded dinner.


  • For extra juicy hamburger steaks, use a leaner ground beef (90/10) and add a tablespoon of milk or water to the meat mixture.
  • Don't press down on the patties while they cook, as this can squeeze out the juices and make them dry.
  • If the gravy seems too thin after simmering, you can create a cornstarch slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Whisk this slurry into the simmering gravy until it reaches your desired consistency.