Quick Take: This Hamburger Steak with Onion Gravy is classic comfort food. Seasoned ground chuck patties smothered in a rich homemade brown gravy loaded with tender onions. The gravy is built right in the same skillet, using the rendered beef fat and browned bits left from searing the patties, so none of that flavor goes to waste. Then the hamburger steaks go back in to finish cooking in the gravy.
It's simple, filling, and exactly the kind of dinner that calls for a big scoop of mashed potatoes on the side. Add Southern Style Green Beans and Southern Style Buttermilk Biscuits, and you've got a full old-fashioned Southern dinner.
For the patties, I start with 80/20 ground chuck and season it with Beefy Onion Soup Mix, A1 Steak Sauce, and Kitchen Bouquet.
Jump to:
Ingredients
For the Hamburger Steaks
Ground Chuck: I use 2.25 pounds of 80/20 ground chuck. The higher fat content keeps the hamburger steaks juicy while also providing the rendered beef fat you’ll need to make the onion gravy.
Lipton Beefy Onion Soup Mix: One packet seasons the ground beef and adds plenty of savory beef and onion flavor without requiring a long list of individual seasonings.
A1 Steak Sauce: Four tablespoons add tanginess and another layer of savory flavor to the hamburger steaks.
Kitchen Bouquet Browning: One teaspoon deepens the color of the hamburger steaks and adds a little extra richness.
For the Onion Gravy
Yellow Onion: One large onion, cut in half and sliced. The onions soften in the skillet and become one of the main components of the gravy.
Fresh Minced Garlic: One tablespoon adds another savory layer to the onions and gravy.
Beef Stock: Two cups form the liquid base of the gravy and reinforce the beef flavor.
All-Purpose Flour: Three tablespoons combine with the rendered beef fat to create a roux that thickens the gravy.
Rendered Beef Fat: Reserve three tablespoons of the fat left in the skillet after cooking the hamburger steaks. Using the rendered fat instead of starting with butter or oil keeps even more beef flavor in the gravy.
Kosher Salt: A quarter teaspoon seasons the gravy. Between the beef stock, Worcestershire, and other ingredients, you shouldn’t need much additional salt.
Black Pepper: A quarter teaspoon adds a little warmth to the finished gravy.
Kitchen Bouquet Browning: One teaspoon gives the onion gravy a deeper brown color and adds richness.
Worcestershire Sauce: One tablespoon adds savory, tangy depth that works especially well with the beef stock and onions.
Step-by-Step Instructions
Step 1: Prep the Steaks and Onions
Begin by adding the ground beef to a mixing bowl along with a teaspoon of the browning sauce, A1 Steak Sauce, and Beefy Onion Soup Mix.
Gently work everything together just until the seasonings are evenly distributed.
You don’t want to overmix the ground beef here.
The more you work it, the tighter the meat can become as it cooks, and I still want these hamburger steaks to have plenty of texture.
Once everything is combined, form the beef into thick, oval-shaped patties and set them aside.
Next, cut the onion in half and slice it into thin strips.
Set the sliced onions aside, and it’s time to start cooking our hamburger steaks.
Step 2: Cook the Hamburger Steaks
Heat a large 12-inch cast-iron skillet over medium-high heat.
Once the skillet is hot, add the hamburger steaks and leave them alone for about five to six minutes.
We want to give that first side enough time against the hot cast iron to develop a nice brown crust.
Once you have that crust, flip the hamburger steaks and cook them for about another five minutes on the other side.
We aren’t necessarily trying to finish cooking them all the way through at this point.
They’re going back into the gravy later, where they’ll finish cooking and soak up even more flavor.
Once both sides are nicely browned, remove the hamburger steaks from the skillet and set them aside.
Drain off some of the excess fat, leaving about three tablespoons in the skillet.
That rendered beef fat is going to become the base for our onion gravy, and those browned bits on the bottom of the skillet are packed with flavor.
Step 3: Cook the Onions
Add the sliced onions directly to the skillet.
Cook the onions until they begin to soften, stirring them around so they start picking up some of that flavor left behind by the beef.
Once the onions have softened slightly, stir in the fresh minced garlic.
Cook the garlic just until it becomes fragrant.
Now add the remaining browning sauce along with the Worcestershire sauce.
Continue cooking until the onions are completely softened.
Step 4: Make the Gravy and Finish the Hamburger Steaks
At this point, stir the flour directly into the onions and rendered beef fat.
Make sure the flour is completely incorporated and you don’t see any dry white flour remaining.
The flour is going to combine with that beef fat to create the thickening base for our gravy.
Let it cook briefly before you start adding the beef stock.
Now slowly pour in the beef stock while continuously stirring.
Adding it gradually makes it much easier to work the flour mixture into the stock and gives you a nice, smooth gravy instead of a lumpy one.
As everything comes together, make sure you’re scraping across the bottom of the cast-iron skillet.
We want all those browned bits from the hamburger steaks worked right back into the gravy.
Once the gravy has come together and thickened, return the hamburger steaks to the skillet.
Nestle them right down into that onion gravy.
Cover the skillet, reduce the heat, and let everything simmer together for about another 10 minutes, or until the hamburger steaks reach an internal temperature of at least 160 degrees Fahrenheit.
Expert Tips
Use 80/20 ground chuck. The fat isn’t just there to keep the hamburger steaks juicy. You’re also using three tablespoons of the rendered beef fat to make the gravy, so lean ground beef isn’t ideal for this particular recipe.
Don’t throw away those pan drippings. The rendered fat and browned bits left behind after searing the patties contain a ton of flavor. Building the gravy in the same skillet takes advantage of all of it.
Don’t overwork the beef. Mix the seasonings into the ground chuck just until they’re incorporated. Working ground beef too aggressively can give your hamburger steaks a denser texture.
Cook the flour before adding the stock. Giving the flour a chance to cook in the rendered beef fat helps eliminate that raw-flour flavor and creates the base for a smooth gravy.
Add the beef stock gradually. Stirring while slowly adding the stock makes it easier to incorporate the liquid into the roux without creating lumps.
Finish the patties in the gravy. Searing develops the browned exterior, but returning the hamburger steaks to the skillet allows them to finish cooking surrounded by that onion gravy.
What to Serve With Hamburger Steak and Onion Gravy
For me, mashed potatoes are the first thing that belongs next to Hamburger Steak with Onion Gravy. There’s plenty of rich brown gravy in this recipe, and mashed potatoes give you somewhere to put every bit of it.
For a classic Southern comfort food dinner, add my Southern Style Green Beans or Southern Collard Greens alongside the hamburger steak and potatoes. Either one gives you something green on the plate while keeping that southern comfort feel.
My Southern Style Buttermilk Biscuits would also be right at home here, especially if you want something for soaking up whatever onion gravy is left on the plate.
Recipe FAQs
Although both are made from ground beef, hamburger steak is served as an entrée rather than on a bun. The beef is typically seasoned, formed into patties, and served with gravy, onions, mushrooms, or other toppings. This version is finished directly in homemade onion gravy.
I recommend 80/20 ground chuck for this recipe. It contains enough fat to keep the hamburger steaks juicy while cooking, and the rendered beef fat is used to make the homemade onion gravy.
Removing the patties gives you room to build the gravy directly in the skillet. It also prevents the hamburger steaks from overcooking while you’re sautéing the onions and making the roux. Once the gravy is ready, the patties go back into the skillet to finish cooking.
This gravy is thickened with a traditional flour-and-fat roux. I use three tablespoons of all-purpose flour and three tablespoons of rendered beef fat from the hamburger steaks. The beef stock is then incorporated into the roux to create the gravy.
You can, but I prefer 80/20 ground chuck for this recipe. Leaner beef can produce drier hamburger steaks and may not render the three tablespoons of fat needed for the gravy.
Kitchen Bouquet is a browning and seasoning sauce. I use a small amount in both the hamburger steaks and onion gravy to deepen their color and add a little extra richness.
Yes. Hamburger steak and gravy are well suited to reheating because the patties are surrounded by gravy. Store the hamburger steaks and onion gravy together in an airtight container in the refrigerator, then gently reheat them until the beef is heated through and the gravy is hot.
Gravy continues to thicken as it cooks and can thicken further as it cools. If yours becomes thicker than you’d like, gradually stir in a little additional beef stock until you reach your preferred consistency.
More Recipes You'll Love
If you made this Hamburger Steak with Onion Gravy recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Hamburger Steak with Onion Gravy
Equipment
Ingredients
For the Burgers
- 2 ¼ lbs Ground Chuck 80/20
- 1 Packet Lipton Beefy Onion Soup Mix
- 4 Tbsps A1 Steak Sauce
- 1 teaspoon Kitchen Bouquet Browning
For the Gravy
- 1 Large White Onion cut in half then sliced
- 1 tablespoon Fresh Minced Garlic
- 2 Cups Beef Stock
- 3 tablespoon all-purpose flour
- 3 tablespoon Rendered Beef Fat from Burgers
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Kitchen Bouquet Browning
- 1 tablespoon Worcestershire sauce
Instructions
- Add the ground beef to a mixing bowl along with a teaspoon of the browning sauce, A1 Steak Sauce, and Beefy Onion Soup Mix.
- Gently work everything together just until the seasonings are evenly distributed.
- Form the beef into thick, oval-shaped patties and set them aside.
- Cut the onion in half and slice it into thin strips then set the onions aside.
- Heat a large 12-inch cast-iron skillet over medium-high heat.
- Once the skillet is hot, add the hamburger steaks and leave them alone for about five to six minutes.
- Flip the hamburger steaks and cook them for about another five minutes on the other side.
- Remove the hamburger steaks from the skillet and set them aside.
- Drain off some of the excess fat, leaving about three tablespoons in the skillet.
- Add the sliced onions directly to the skillet and cook them until they begin to soften, stirring them around so they start picking up some of that flavor left behind by the beef.
- Once the onions have softened slightly, stir in the fresh minced garlic and cook until aromatic.
- Now add the remaining browning sauce along with the Worcestershire sauce and continue cooking until the onions have completely softened.
- Stir the flour directly into the onions and rendered beef fat and make sure the flour is completely incorporated and you don’t see any dry white flour remaining.
- Slowly pour in the beef stock while continuously stirring and scraping the bottom to get all that flavor into the gravy.
- Once the gravy has come together and thickened, return the hamburger steaks to the skillet, nestling them right down into the onion gravy.
- Cover the skillet, reduce the heat, and let everything simmer together for about another 10 minutes, or until the hamburger steaks reach an internal temperature of at least 160 degrees Fahrenheit.
Video
