Hamburger Steak Recipe
This juicy and flavorful ground beef patties hamburger steak is seared and then simmered with caramelized onions in an irresistible gravy.
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.
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 boost of flavor, Consider adding 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.
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.
Nutrition
Calories: 528kcalCarbohydrates: 15gProtein: 33gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 167mgSodium: 529mgPotassium: 831mgFiber: 1gSugar: 3gVitamin A: 141IUVitamin C: 5mgCalcium: 76mgIron: 4mg