Published February 18, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Hamburger Steak Recipe is like a steak and hamburger hybrid. Juicy and flavorful ground beef patties are pan-seared, then simmered with caramelized onions in an irresistible homemade gravy. It’s a simple and satisfying meal ready in under an hour.
Growing up on dishes like Swiss steak, I can’t help but gravitate towards fuss-free comfort foods that never skimp on flavor. It’s precisely why these hamburger steaks—juicy, pan-seared ground beef patties smothered in a rich homemade onion gravy—always hit the spot.
What is Hamburger Steak?
Hamburger steaks may look like a standard hamburger patty, but the two aren’t quite the same. While they’re still made from a seasoned ground beef mixture, hamburger steaks are pan-seared to develop a flavorful crust around the outside. They’re finished in a rich, savory beef gravy with caramelized onions until they’re cooked through and become ultra-tender and juicy.
The added moisture from the gravy and the savory sweetness of the onions make hamburger steak a completely different eating experience. They’re more like a homestyle Salisbury steak than a backyard burger.
This dish traces its roots back to Germany’s Hamburg steak and, over time, has evolved into the Southern-style smothered dish we know today. This easy hamburger steak recipe is pure nostalgia on a plate.
Ingredients and Substitutions
- Eggs – Like meatballs, I use eggs to hold the meat mixture together and moisten the steaks. If you’re out of eggs, substituting 1 tablespoon of mayonnaise per egg can provide a similar binding effect.
- Breadcrumbs – I use plain, unseasoned breadcrumbs to soak up moisture and create a softer, more cohesive beef patty.
- Beef – I recommend using 85/15 ground beef to keep the steaks juicy without being too delicate. Leaner ground beef (90/10) will also work, but it may slightly alter the flavor and texture.
- Onion – I caramelized sliced yellow onions for the gravy. Red and white onions also work well.
- Garlic – Fresh garlic cloves add a punch of savory flavor.
- Sauces – Worcestershire sauce is my secret to deep, umami-rich flavor in the steaks. Tabasco sauce adds just enough heat to give every bite a nice complexity.
- Oil – I seared the steaks in olive oil, but you can substitute avocado or vegetable oil in a pinch.
- Flour – All-purpose flour thickens the gravy. If you need a gluten-free alternative, try cornstarch (use half the amount and mix it with cold water before adding it to the sauce) or gluten-free all-purpose flour.
- Stock — I used beef stock for the sauce’s rich, flavorful backbone. Use low-sodium beef stock if you want more control over seasoning.
- Butter – I stir a knob of unsalted butter into the gravy at the end for a velvety finish.
How to Make Hamburger Steaks and Gravy
Prepare the binder: First, I whisk the eggs in a large bowl, then stir in the breadcrumbs. I let the mixture sit until the breadcrumbs have fully absorbed the moisture.
Mix the meat mixture: Next, I add the ground beef, onions, garlic, eggs and breadcrumbs mixture, Worcestershire sauce, Tabasco, salt, and pepper to the bowl and mix everything.
Shape the patties: I divide the meat mixture into 6 equal portions and shape each into a about ¾ to 1-inch thick patty.
Sear the steaks: I heat olive oil in a large rondeau pan or deep skillet over medium-high heat. Once the oil is shimmering, I place the patties into the pan, sear them on both sides until deeply browned, and then set them aside on a cutting board. I don’t worry about cooking them through at this stage, as they’ll finish in the gravy.
Caramelize the onions: I add the sliced onions to the same pan, season them lightly with salt, and sauté them for 5 minutes. Then, I reduce the heat to low and continue sautéing until the onions turn golden brown and soft.
Build the gravy: I stir the minced garlic before sprinkling in the flour, stirring well to coat everything. This creates a thickening roux for the gravy.
Deglaze and simmer: I slowly pour the beef stock and heat the mixture to a gentle boil. Then, I give it a quick taste and adjust the salt and pepper as needed.
Finish cooking the steaks: I nestle the hamburger steaks back into the pan, then reduce the heat to low and let them simmer until they’re cooked.
Enrich the gravy and serve: I finish the dish with butter and spoon the sauce over the hamburger steaks before serving.
Chef Tips + Notes
The secret to the best hamburger steak is to avoid overworking the meat. Mixing the ground meat mixture too aggressively can make the patties dense and tough instead of juicy and tender. When combining ingredients, I use my clean hands to mix just until everything is incorporated, then shape the patties with minimal pressure to keep them from becoming compact.
- To prevent the patties from falling apart, I let the breadcrumbs soak in the egg for a few minutes, creating a binding paste that holds the steaks together. If my patties still feel too delicate, I’ll pop them in the fridge before cooking to help them firm up.
- A good sear = a good steak: Make sure your pan and oil sizzle hot before adding the steak patties. Let them cook undisturbed for 3 to 4 minutes per side to develop that delicious golden crust. Cook in batches if your pan is too small, as overcrowding can cause steaming instead of searing.
- For an extra flavor boost, Add a tablespoon of grated parmesan cheese to the beef mixture. A pinch of smoked paprika or a splash of liquid smoke also works wonders if you love smoky flavors.
- Alternative sauces and toppings: While the classic onion gravy is a winner, you can always switch things up with classic beef gravy or even mushroom gravy! You can also take your steaks to the next level by piling crispy fried onions over the top before serving.
Serving Suggestions
For an authentic comfort food experience, I like to pair this hamburger steak and gravy recipe with creamy mashed potatoes or rice to soak up all that delicious savory sauce.
I always like something fresh on the side to help lighten up the meal, too. Sauteéd green beans are quick and easy, while a crisp Caesar salad balances the hearty flavors.
Make-Ahead and Storage
Make-Ahead: Shape the patties and store them covered in the fridge for up to 24 hours or in the freezer for up to 3 months before cooking (separate them with parchment paper to prevent sticking). The cooked patties and gravy can be kept warm in a covered skillet over low heat for up to 30 minutes before serving.
How to Store: Refrigerate the leftover steaks and gravy in an airtight container for up to 3 days, or freeze them separately for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat: Warm the steaks and gravy in a skillet over low heat, stirring occasionally until heated. If the sauce has thickened too much, add a splash of beef stock or water to loosen it up.
More Beef Recipes
- Classic Cheeseburger Recipe
- Classic Patty Melt Recipe
- Cowboy Burger Recipe
- Homemade Sloppy Joe Recipe
- Chicken Fried Steak Recipe
Hamburger Steak Recipe
Ingredients
For the Steaks:
- 2 large eggs
- 1/3 cup breadcrumbs
- 2 pounds 85/15 ground beef
- ¼ cup finely minced yellow onion
- 2 finely grated garlic cloves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 3 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
For the Sauce:
- 2 peeled thickly sliced yellow onions
- 2 finely minced garlic cloves
- ¼ cup all-purpose flour
- 4 cups beef stock
- 1 tablespoons unsalted butter
- Coarse salt and freshly cracked pepper to taste
Instructions
- In a large bowl whisk the eggs and then mix in the breadcrumbs and let it sit for 2 to 3 minutes or until the breadcrumbs are completely soaked in.
- Next, mix in the beef, minced onions, garlic cloves, Worcestershire, Tabasco, salt, and pepper until combined.
- Form 6 equal sized hamburger steak patties and place them on a plate or platter.
- Add the olive oil to a large rondeau or sauce pot and heat to medium high heat and heat for 90 seconds.
- Place in the hamburger steaks and cook for 3 to 4 minutes or until well browned on both sides. It’s ok to cook this in batches if you pan is not big enough. In addition, do not worry about them cooking through.
- Set the burgers to the side and add in the sliced onions. Gently season with salt and sauté for 5 minutes. Turn the heat down to low and cook for a further 10 to 12 minutes or until browned and tender.
- Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds. Then stir in the flour until combined.
- Pour in the beef stock and bring it to a boil which thickens it. Season it gently with salt and pepper.
- Add back in the beef and cook for 5 to 6 minutes to heat up and finish cooking. Stir in butter and serve.
Hamburger Steak