This hamburger steaks with onion gravy recipe shows you how to make a dynamite hamburger steak with onions and the best onion gravy recipe there is, with or without mushrooms. Feast on this hamburger steak with mushroom gravy dinner. Satisfaction guaranteed!
Hamburger Steaks with Onion Gravy
There are some meals that scream comfort food to me and this is one of them. The smell of the onions sautéing and simmering in that savory, rich, brown, beef gravy brings back memories of childhood as only some meals can do.
We ate it over mashed potatoes, roast potatoes, pasta, french fries or rice and loved every single bite. I mean how could you not?
My mother used to cook with ground beef a lot in the meals she prepared and this is a personal favorite. I still love it to this day and we still have it in our regular rotation.
Always will. I LOVE this dish. This easy comfort food dinner recipe never goes out of style.
We call it cheap and cheerful. Ground beef is generally, reasonably priced. This easy weeknight dinner is hearty and just so melt in your mouth good.
My husband and son love pretty much anything that uses hamburger or ground beef and this is definitely a favorite of theirs too. This dish is popular with kids and adults alike!
This is one of my easy go-to dinner recipes using ground beef. Comes together in a flash, loved by all, and oh so tasty kind of good.
Hamburger Steak with Mushroom Gravy
I have to admit that sometimes we include mushrooms to make this wonderful hamburger steak smothered in this rich, savory, flavorful gravy.
You can easily make hamburger steak with mushroom gravy with or without onions. No matter how you do it you will not be disappointed.
I can almost guarantee it.
All mushrooms will work and work well. Just adjust your cooking times accordingly.
Southern Hamburger Steaks with Onion Mushroom Gravy
You will love cooking southern hamburger steaks with onion mushroom gravy. It’s so easy and satisfying!
Once you have created your hamburger patties you’ll need to slightly dent or press your knuckle into the center of each burger. The dent should be about the size of a quarter and be no more than ¼ inch deep.
This will help to avoid your burger from swelling or puffing up in the center and promote even cooking throughout. You are looking to make a hamburger, not a meatball.
Use 80 percent lean ground beef if possible. Just the right amount of ground beef and fat to make a super flavorful gravy.
With this percentage rate your burgers will not be overly greasy and your gravy will be divine.
Remember that turkey, pork or turkey and pork is always an option. Don’t hesitate to combine ground beef with some ground pork too. I do that regularly and dinner is always a huge hit!
If you love gravy as much as we do, I urge you to double up the recipe as it is written below.
Using your thermometer, confirm that your burgers are 165 degrees, minimum, before setting them aside to rest after cooking.
The end result of this classic recipe is tasty, moist, hamburger steaks smothered in a savory, rich gravy, perfect for any day of the week.
Hamburger Steak with Onions and Gravy
This hamburger steak with onions and gravy is one of those foolproof recipes you can whip up on short notice because you likely already have the ingredients on hand.
Onion Soup Mix Gravy
For years we enjoyed onion soup mix gravy. The perfect onion gravy recipe solution in a pinch for years and everyone loved it. We still enjoy onion gravy from a mix on a rare occasion or when my husband suggests it.
It is definitely delicious and worth a try. It goes with so many things and is amazing on potatoes of any kind.
The recipe was right on the package of onion soup mix so many years ago. Now there are more varieties to try and we have tried them. All are delicious in their own way.
Now there is Golden Onion Recipe Soup and Dip Mix, Onion Mushroom Recipe Soup and Dip Mix, Beefy Onion Recipe Soup and Dip Mix and the original, Onion Recipe Soup and Dip Mix.
I urge you to try the other varieties if in a pinch. This onion gravy recipe is nothing if not tasty. It also makes this hamburger steak with onions and gravy recipe so much easier!
Onion Gravy Recipe
The first thing to know if you’re wondering how to make hamburger steak with onions and gravy is this: it all starts with the gravy. Of course, the hamburger steak is the star of the show, but the gravy. Oh, that gravy. It’s the supporting actor that make the whole thing work.
- 2 tablespoons butter
- 1 teaspoon to 1 tablespoon garlic, minced
- 2 cups water
- 1 (2 ounce) package dry onion soup mix
- 1 teaspoon beef or chicken base, if not included in soup mix you’re using
- 2 tablespoons all-purpose flour
- pepper to taste
You can easily skip the garlic step but here it is, just in case. I love garlic and use it every chance I get.
Using a saucepan, over medium heat, add 2 tablespoons butter and wait until melted.
Add garlic and stir until fragrant, less than a minute. Stir in flour and cook, stirring constantly, until combined and a slight golden color, another minute or two.
Add water and stir continuously until flour mixture and water are totally blended together and smooth.
Add onion soup mix and chicken or beef base or wine, soy or Worcestershire sauce, if using.
Some of these new soup varieties mean you don’t have to add any base at all. It’s already included in the soup so be sure to check before adding it.
Stir until blended and bring to a boil.
Cover and simmer uncovered, stirring occasionally, until onions are tender and gravy thickened, around 12-15 minutes.
Season with pepper to taste.
Brown Gravy Options
Making onion gravy is delicious in and of itself, but sometimes you want to elevate your gravy flavor a notch or two. Here’s how.
- 2-4 tablespoons white or red wine
- 1-2 teaspoons beef or chicken base
- 1 teaspoon to 1 tablespoon garlic, minced
- Worcestershire sauce
Add some or all of these ingredients to your mushroom onion gravy or onion gravy recipe and see what you think!
Lipton onion soup mix gravy
Making Lipton onion gravy is quick and easy, and a good alternative if you’re missing key ingredients. For this gravy variation, bring two cups of water to a point, stir in the Lipton onion soup gravy mix, then stir in flour blended with a cup of water.
Bring to a boil, then simmer stirring constantly for five minutes or until the Lipton onion soup mix gravy has thickened. To make it mushroom onion gravy, just add mushrooms.
Ingredients in Hamburger Steak with Onion Gravy
While you can certainly spruce hamburger steak up by making Salisbury steak (which adds egg and breadcrumbs), the core ingredients of this southern classic are easy ingredients that taste great and stretch to feed a family. If you want to know how to make hamburger steak with onion and gravy, then read on.
- ground beef, standard 80/20 ground beef. That is the standard for burgers and is an excellent choice here.
- panko bread crumbs
- 1 package or 3 tablespoons onion soup and dip mix
- 4 tablespoons unsalted butter, divided
- 2 onions, thinly sliced
- 2 tablespoons flour
- 1 ½ cups beef broth or beef stock
- 2-3 tablespoons fresh chives, minced
- cooking spray
How to Make Hamburger Steak with Onions and Gravy
First, you have to make your hamburger or ground beef patties.
Using a large bowl, adjust beef, panko, soup mix, and pepper with your hands until fully combined.
Form beef mixture into four 4 inch patties, around ½ inch thick. Make hamburger patties as close to the same size as possible. Remember the burgers will shrink as they cook so don’t be nervous about making them a larger size.
Using your fingertip or knuckle, press down the center of each patty to create a dent that is about the size of a quarter and no more than ¼ an inch deep.
Using a large skillet, melt 2 tablespoons of butter, over medium to medium high heat.
Make sure your skillet is hot before you place your hamburger patties inside. You need to try to achieve a dark brown color on the outside of each burger. Do your best.
Add hamburger patties and cook until well browned and meat registers 130 degrees, about 4 minutes per side.
Try not to touch your burgers for a few minutes before flipping them. I keep peaking after 3 minutes until all of the burgers have a dark color and are well browned.
Some prefer their hamburger steaks thicker than others. You need to be sure and adjust your cooking time accordingly.
A thick, ½ inch hamburger steak can take about 4 minutes per side to cook, while a thinner hamburger, as little as 2 to 3 minutes per side. Use your best judgement.
Transfer to platter and tent with aluminum foil.
Now you get to make your gravy.
The gravy making starts once you’ve added the mushrooms or, if not using mushrooms, the onions.
Onion Gravy Recipe – How to make onion gravy
Reduce heat to medium, add mushrooms, if using, and cook for three or four minutes.
Next add onions and cook for another four minutes or so and will add more flavor to your gravy.
Sprinkle flour all over and stir until incorporated, about a minute or two. Don’t stop stirring.
Whisk in beef broth and bring to boil. Remember, if you used mushrooms use less broth to make your gravy.
Simmer and stir the sauce periodically until it thickens and becomes smooth, about 4 more minutes.
If you double your gravy recipe remember to expect a longer cook time. If you love gravy like we do this extra step is so worth it.
Off heat, add and stir in the last 2 tablespoons butter.
Season with salt and pepper to taste.
Spoon sauce over hamburger steaks and sprinkle with chives.
Serve and enjoy every bite.
This easy and crowd-pleasing side dish goes well with hamburger steaks with mushroom gravy or onion gravy! In just a few steps, and with minimal ingredients, you’ll have a tasty potato that’s crisp on the outside and tender on the inside.
- 2 pounds cut in half, mini potatoes or cut potatoes, around the same size, 1 ½ to 2 inches in diameter.
- ⅓ cup oil or melted butter
- 1 tablespoon fresh thyme or 1 teaspoon dried leaves, if desired
- ¾ teaspoon salt
- ¾ teaspoon pepper
Start making your potatoes by preheating oven to 450 degrees. Ensure oven rack is in lower middle position.
Line a rimmed baking sheet with tinfoil and lightly coat with cooking spray. Set aside.
In a good size bowl, combine oil or butter, thyme, if using, salt, and pepper.
Excess oil at high temperatures can cause your oven to smoke. To avoid this, I highly recommend a neutral flavored oil that has a high smoke point such as canola, peanut, grapeseed or safflower.
Toss with potatoes until well coated and place on baking sheet.
Bake until tender and well browned, about 30 minutes.
How do you store, make ahead and freeze hamburger steak with onion gravy?
You can always make the hamburgers like myself, earlier in the day. Place them on a platter covered in plastic wrap or in an airtight container inside your fridge until needed.
I would never do this the day before, just the morning of.
For the record I always remove my burgers from the fridge about 30 minutes before I cook them. Most meat or protein benefits from starting to cook once at room temperature.
Leftovers can be stored for three days inside your fridge, including the day you made it or frozen for up to three months, sealed in an airtight container.
You can make a double batch of this recipe and freeze half for another day.
You can freeze the uncooked hamburger patties and then after they’re defrosted make the recipe as you would normally.
Your other option is to freeze the cooked hamburger patties, with or without their gravy. Then to reheat you simply defrost the patties inside your fridge and reheat in a skillet over low heat until heated throughout.
Hamburger steak with onion gravy recipe
Your family will love this easy hamburger steak with mushroom gravy recipe.
What southern hamburger steaks with onion mushroom gravy is all about
I mean lets be honest, a good hamburger steak is all about the gravy in the end… and this gravy does not disappoint.
Don’t start with me on the sauce. It’s a savory onion mushroom gravy sauce that is sooo lethal. You’d unconsciously pour it all over whatever happens to be on the dining table. Rice, mashed potatoes, peas – you name it. It’s so perfect with almost anything!
You can make brown gravy from just about any kind of meat that’s cooked to yield pan drippings. I guess that’s why we just call it “brown” gravy because you can’t really pigeonhole it into just beef, pork or chicken gravy.
I always eyeball my roux when making gravy like this. I add enough flour to the pan drippings to make it about the consistency of ketchup, cook the four until light brown then add broth or water, while constantly whisking, until it’s the thickness that I’m after.
Here are some additional variations to try when making hamburger steak with mushroom gravy
- Cheese: Try adding ½ cup of shredded cheddar, mozzarella or Monterey Jack cheese to the beef mixture
- Bacon: Add a sprinkle of cooked, crumbled bacon over the finished dish for an added savory and smoky flavor
I almost forgot but I have to mention our Salisbury Steak with Onion Gravy recipe too. Very similar but so different. Both of these recipes are family favorites and are definitely worth a try. I can’t wait to hear which recipe you prefer.
Hamburger Steaks with Onion Gravy Video
Hamburger Steaks with Onion Gravy
- 1 ½ pounds ground beef, lean
- ½ cup panko bread crumbs
- 3 tablespoons onion soup and dip mix (or 1 package)
- 1 teaspoon pepper
- ¼ cup unsalted butter, divided
- 2 cups mushrooms, sliced, if desired
- 2 medium -large onions, thinly sliced
- 2 tablespoons flour
- 1 ½ cups beef broth, if using mushrooms only 1 cup broth
- 2-3 tablespoons fresh chives, minced
- In large bowl, mix beef, panko, soup mix, and pepper with your hands until fully combined.
- Form mixture into four 4-inch-diameter patties, about ½ inch thick.
- Using your knuckle, press down center of each patty to create slight indentation.
- Melt 2 tablespoons butter in skillet that will hold all four burgers over medium-high heat.
- Add patties and cook until well browned and meat registers 130 degrees, about 5 minutes per side.
- Transfer to platter and tent with aluminum foil.
- Reduce heat to medium, add mushrooms, if using and allow to cook for between 3 and 4 minutes.
- Next add onion to skillet, and cook until lightly browned and beginning to soften, about another 4 minutes.
- Stir in flour and cook for 1 minute.
- Whisk in broth and bring to boil.
- Cook until thickened, about 4 minutes.
- Off heat, stir in remaining 2 tablespoons butter.
- Season with salt and pepper to taste.
- Spoon sauce over steaks and sprinkle with chives.
- Serve and enjoy every bite.
- Be careful when adding salt to the beef, since the gravy will more than likely be on the salty side.
- When cooking the hamburger steaks, try not to flip them until they are cooked half way through. This will help the burger achieve a nice caramelized crust on the outside.
- When adding flour to the pan drippings, always keep an eye on your roux to make sure it isn't getting too brown or burning.
- Don't overwork the meat, mix ingredients until just combined for a juicy consistency.