Southern Hamburger Steaks with Onion Mushroom Gravy Recipe
Experience a taste of the South with these savory Southern Hamburger Steaks accompanied by a rich onion mushroom gravy.
This recipe combines the heartiness of seasoned ground beef patties with the deep flavors of mushrooms and onions in a succulent gravy, making it a perfect comfort food dish. Serve this for dinner and watch it become a new family favorite!
Enjoy the robust flavors and comforting warmth of this Southern Hamburger Steaks with Onion Mushroom Gravy, a dish that promises to satisfy hearty appetites and bring a touch of Southern hospitality to your table.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
For the Burger Steaks:
- 1 lb ground beef
- 1 large egg
- ¼ cup plain breadcrumbs
- 1 teaspoon Worcestershire sauce
- ½ teaspoon each, salt and pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon extra virgin olive oil
For the Mushroom and Onion Sauce:
- 1 cup white onion, sliced (yellow onion can also be used)
- 1 cup white mushrooms, sliced (button or cremini mushrooms recommended)
- 1 tablespoon garlic, chopped
- 2 tablespoons dry sherry (sherry cooking wine)
- 2 cups beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water to make a slurry
Instructions:
- Prepare the Burger Steaks:
- In a medium-sized mixing bowl, combine ground beef, egg, breadcrumbs, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika. Mix until just combined—avoid overmixing to ensure the patties stay tender.
- Divide the mixture into 8 equal portions and roll each into a ball, then flatten into patties approximately 2 inches thick.
- Heat a large skillet or cast-iron skillet over medium heat and add the olive oil. Once hot, add the patties to the skillet (cook in batches if necessary to avoid overcrowding).
- Cook the patties for about 3-4 minutes on each side until golden brown. Remove the patties from the skillet, place on a plate, cover loosely with aluminum foil, and set aside.
- Make the Mushroom and Onion Sauce:
- In the same skillet used for the patties, add the sliced mushrooms and onions. Sauté over medium heat until the onions are translucent and mushrooms are tender, about 4 minutes.
- Add the chopped garlic and cook for another 30 seconds before deglazing the pan with dry sherry. Allow the sherry to simmer and scrape up any browned bits from the bottom of the pan.
- Add the beef broth and stir to combine. Slowly whisk in the cornstarch slurry until the mixture is smooth.
- Bring the gravy to a boil, then reduce the heat and let it simmer for 5 minutes to thicken.
- Finish Cooking the Burger Steaks in the Sauce:
- Return the browned hamburger steaks to the skillet, nestling them into the sauce. Cover and let simmer over low heat for 10-15 minutes, allowing the flavors to meld and the patties to cook through.
- Serve:
- Serve the hamburger steaks with a generous amount of onion mushroom gravy spooned over the top. This dish goes well with mashed potatoes, steamed vegetables, or a simple green salad.