Hamburger Steak
This Hamburger Steak recipe transforms simple ground beef into restaurant-quality comfort food with a rich onion gravy that’ll have everyone asking for seconds. Ready in just 45 minutes, this classic Southern favorite delivers all the satisfaction of a steakhouse meal right from your own kitchen.
You’ll love how Italian breadcrumbs and steak seasoning give these oval patties extra flavor, while the homemade onion gravy made with beef consommé creates that perfect savory sauce.
My husband request this at least twice a month, and I’m happy to oblige since it’s easier than making actual steak but tastes just as special. Nothing beats watching them mop up every last drop of that gravy with their dinner rolls.
Hamburger Steak Recipe Highlights
- Budget-friendly ground beef becomes a gourmet dinner
- Rich onion gravy made from scratch in the same pan
- Ready in 45 minutes from start to finish
- Perfect golden crust on each patty
- Kid-approved comfort food the whole family loves
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – Choose lean ground beef for the best texture and less shrinkage during cooking. 90/10 or 93/7 works perfectly, giving you juicy patties without too much grease. If using fattier beef, you might get smaller patties but can skip the olive oil when cooking the onions.
BREADCRUMBS – Italian seasoned breadcrumbs add herbs and flavor while helping bind the meat mixture. Regular breadcrumbs work too if you add ½ tablespoon Italian seasoning for similar results. The breadcrumbs also help the patties stay tender.
EGG AND SEASONING – One large egg binds everything together while steak seasoning brings that savory, peppery flavor. Don’t overmix the meat mixture or your patties will be tough instead of tender.
ONION AND GARLIC – Sweet onions caramelize beautifully for the gravy, becoming deeply golden and adding natural sweetness. Fresh garlic brings aromatic depth. Take your time browning the onions for the best flavor.
FLOUR – All-purpose flour creates the roux for your gravy. Cook it for 2 full minutes to eliminate any raw flour taste before adding liquids.
LIQUIDS – The canned beef consommé soup provides instant rich beef flavor for the gravy. Combined with water and a touch of balsamic vinegar (or Worcestershire sauce), it creates the perfect consistency and taste.
How To Make a Hamburger Steak
Please check the printable recipe card below for more detailed instructions.
- Mix ground beef, breadcrumbs, egg and steak seasoning. Shape into five oval patties. Cook patties in hot skillet.
- Transfer to plate. Sauté onions in same skillet. Add garlic and flour. Cook stirring constantly.
- Add beef soup, water and vinegar. Stir until smooth.
- Return patties to skillet. Simmer in gravy. Serve hot with gravy spooned over patties.
Leftovers and Storage
STORE – Keep your Hamburger Steak covered in an airtight container in the refrigerator for up to 4 days. The gravy will thicken when cold but loosens up perfectly when reheated.
FREEZE – Place cooled Hamburger Steak and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
REHEAT – Warm gently in a covered skillet over medium-low heat, adding a splash of water or beef broth if the gravy seems too thick. Microwave individual portions on 50% power to prevent the meat from getting tough.
MAKE AHEAD – Form the patties up to 24 hours in advance and store covered in the refrigerator. The flavors actually improve with time, making this perfect for busy weeknight prep.
More Ground Beef Dinners
Serving Suggestions
MASHED POTATOES – Nothing soaks up that rich onion gravy better than creamy mashed potatoes. Make them extra smooth and buttery for the ultimate comfort food pairing.
ROASTED VEGETABLES – Balance the richness with roasted sweet potatoes, carrots, or Brussels sprouts. The caramelized edges complement the savory gravy perfectly.
BUTTERED EGG NOODLES – Wide egg noodles tossed with butter make an easy base for the hamburger steaks and gravy. Kids especially love this combination.
💡 My German Spaetzle recipe works really well with this Hamburger Steak recipe!
DINNER ROLLS – Warm, fluffy dinner rolls are essential for sopping up every bit of that delicious gravy. Homemade or store-bought both work great.
Recipe Success Tips
SHAPING PERFECT PATTIES – Make them oval rather than round, about ¾-inch thick for even cooking. Press your thumb gently in the center of each patty to create a shallow dent. This prevents them from puffing up into meatballs. The oval shape gives you more surface area for that delicious crust.
ACHIEVING THE GOLDEN CRUST – Get your skillet properly hot before adding the patties. You’ll know it’s ready when a drop of water sizzles immediately. Place the patties down and don’t touch them for 4 full minutes. Moving them too soon tears the crust and releases the juices. Patience creates that steakhouse-quality sear.
SMOOTH GRAVY EVERY TIME – When you add flour to the onions, stir constantly for exactly 2 minutes. This cooks out the raw flour taste. Pour your liquids in slowly while whisking in circles. If you still get lumps, pour the gravy through a regular kitchen strainer. Works like magic every time.
Expert Tip – Double this recipe and freeze half the cooked patties with gravy in meal-sized portions. They reheat beautifully and taste even better after the flavors meld. Having homemade comfort food ready in your freezer is like giving yourself a gift.
Commonly Asked Questions
Can I Use Ground Turkey Instead Of Beef?
Yes, but ground turkey needs extra help to taste great. Add an extra egg yolk for moisture. Mix in 1 tablespoon of olive oil directly into the meat mixture. Turkey cooks faster than beef, so reduce cooking time by 1-2 minutes per side.
What If I Don’t Have Beef Consommé Soup?
Mix 2 cups hot beef broth with 1 packet of unflavored gelatin for that same rich, silky texture consommé provides. Or use 2 beef bouillon cubes dissolved in 1½ cups hot water. The gelatin or concentrated bouillon mimics the body that makes restaurant gravy so special.
Can I Make This In The Slow Cooker?
Brown the patties first for flavor, then transfer to the slow cooker with the gravy. Cook on low for 3-4 hours (not longer or they’ll fall apart). The gentle heat makes incredibly tender patties. Add fresh parsley at the end to brighten the flavors after the long cook.
Why Did My Patties Fall Apart?
This usually means the meat mixture was too wet or not mixed enough. Let the breadcrumb mixture sit for 5 minutes to absorb moisture before shaping. Press firmly when forming patties. If they still seem fragile, refrigerate them for 15 minutes before cooking to help them hold together.
Can I Add Mushrooms To The Gravy?
Slice 8 ounces of mushrooms and cook them with the onions until their moisture evaporates (about 7 minutes). This concentrates their flavor. Baby bellas give the richest taste. The mushrooms add umami, that savory flavor that makes your mouth water.
What’s The Secret To Restaurant-Style Gravy?
The magic happens when you scrape up the brown bits (called fond) from the pan bottom. Those bits are pure concentrated flavor. Also, keep your gravy at a gentle simmer, not a hard boil. Boiling breaks the gravy and makes it look separated instead of smooth and glossy.
Even More Ground Beef Dinner Recipes
Beef Enchilada Casserole – A layered casserole that’s different from your taco shells
Crockpot Meatloaf – A hands-off slow cooker version of the classic
Korean Beef Bowl – Sweet and savory Asian-inspired dish for variety
Lasagna – The classic Italian layered pasta dish
Walking Taco Casserole – Fun twist on tacos with Fritos and all the fixings
Hamburger Steak
Ingredients
- 1½ pounds ground beef lean
- ¼ cup Italian bread crumbs
- 1 large egg
- 2 teaspoons steak seasoning
- 1 tablespoon olive oil
- 1 medium sweet onion halved and sliced
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 10.5-ounce can beef consumeè soup
- 1½ cups water
- 1 teaspoon balsamic vinegar
Optional
- parsley garnish
Instructions
- Add ground beef, bread crumbs, egg, and steak seasoning to a large mixing bowl. Use your hands to mix until fully combined and the mixture holds together.
- Divide into five equal portions and shape into oval patties.
- Heat a large skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes per side, or until both sides have a deep golden crust. Transfer to a plate and set aside.
- If the skillet is dry, add olive oil. Sauté the onions over medium-high heat for about 5 minutes, stirring occasionally, until soft and deeply browned.
- Stir in the garlic and cook for 30 seconds. Add flour and stir constantly for 2 minutes to cook off the raw taste.
- Gradually pour in the beef soup, water, and balsamic vinegar, scraping up any browned bits. Stir until smooth.
- Reduce the heat to medium-low and return the patties to the skillet. Simmer uncovered for about 15 minutes, or until the sauce has thickened and the patties are fully cooked.
- Spoon the rich onion gravy over the hamburger steaks and serve hot.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.