Savory Hamburger Steak with Onion Gravy
This hearty, comforting dish draws inspiration from American diner classics, elevating humble hamburger patties with a deeply flavorful onion and beef gravy. Beefy, rich, and infused with golden caramelized onions, this dish transforms simple ingredients into a soul-warming main course perfect for weeknight dinners or nostalgic get-togethers.
Ingredients
For the Hamburger Patties:
- 1 ½ pounds ground beef (80/20) preferably grass-fed for better flavor
- ¼ cup plain breadcrumbs
- 1 large egg room temperature
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
For the Onion Gravy:
- 2 tablespoons unsalted butter
- 1 medium yellow onion sliced thin
- 2 tablespoons all-purpose flour
- 1 ¾ cups beef broth low-sodium
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 1 teaspoon Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep patties tender.
- Form the mixture into 4 equal-sized patties, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent doming during cooking.
- Heat a large skillet over medium heat (350°F / 175°C). Sear patties for 4–5 minutes on each side until well browned and just cooked through. Remove and set aside, keeping warm.
- In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for about 10–12 minutes until deeply caramelized—stirring occasionally. Reduce heat slightly if onions brown too quickly.
- Sprinkle flour over the onions and stir well to coat. Cook the roux for 1–2 minutes to eliminate raw flour taste.
- Slowly add beef broth, stirring constantly. Bring to a simmer and cook until thickened, about 4 minutes. Finish with Worcestershire sauce, salt, and pepper to taste.
- Return patties to the skillet, nestling them into the gravy. Simmer gently for 5 minutes to meld flavors. Serve hot.
Notes
- For added depth, deglaze the pan with a splash of dry red wine before adding broth.
- Swap onions with shallots for a more refined sweetness.
Nutrition
Calories: 561kcalCarbohydrates: 11gProtein: 34gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 182mgSodium: 851mgPotassium: 773mgFiber: 1gSugar: 2gVitamin A: 247IUVitamin C: 2mgCalcium: 63mgIron: 4mg
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