Hamburger Steak

No ratings yet

This recipe for homemade Hamburger Steak features moist beef patties simmered in a savory mushroom gravy. Packed with protein and rich, cozy flavors, it's ready in just 40 minutes for a quick, satisfying dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Halal

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

1½ pounds lean ground beef
1 teaspoon kosher fine salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon olive oil

Gravy:

1 tablespoon olive oil
8 ounces cremini or white mushrooms sliced
1 small sweet onion thinly sliced
2-3 cloves garlic minced
1 ½ cups broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons cornstarch
3 tablespoons filtered water for slurry
black pepper to taste

Instructions

In a mixing bowl, combine 1½ pounds lean ground beef with 1 teaspoon kosher fine salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 tablespoon Worcestershire sauce. Divide into 4 oval patties and press a shallow indent in the center of each.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steaks for 4–5 minutes per side. Remove and allow to rest.
Using the same skillet, heat 1 tablespoon olive oil. Add 8 ounces cremini or white mushrooms (sliced) in a single layer.
Cook undisturbed for 4-5 minutes to allow the mushrooms to brown, then stir and cook for 5 more minutes. Add 1 small sweet onion (thinly sliced) and cook until soft and lightly caramelized. Add 2-3 cloves garlic (minced) and cook for 30 seconds. Pour in the 1 ½ cups broth, 1 tablespoon soy sauce, and 1 tablespoon oyster sauce. Bring to a gentle simmer.
Meanwhile, make the slurry by mixing 2 tablespoons cornstarch + 3 tablespoons filtered water until smooth.
Slowly pour it into simmering gravy while stirring. Simmer for 1–2 minutes until glossy and thickened. The sauce should coat the back of a spoon.
Return the hamburger steaks to the pan and spoon gravy over top. Simmer gently 3–4 minutes to marry the flavors. Season with black pepper and serve.

Notes

Storage & Reheating:

Storage: Allow the cooked hamburger steaks and the gravy to cool. Store in separate airtight containers in the fridge for up to 3 days (or freeze for up to 3 months). If frozen, thaw overnight in the fridge before reheating.
Reheating: Pan fry both sides of the hamburger steaks over medium-low heat in a skillet until piping hot throughout. Warm the gravy in a pot with a splash of water over a medium-low heat, or microwave it in a microwave-safe container, until piping hot.

Nutrition