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Classic Hamburger Steak with Onion Gravy

Hamburger steak smothered in rich onion gravy is the kind of dinner that makes everyone show up to the table on time. This old-school comfort food delivers big beefy flavor with minimal fuss, and it works any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 1.5 pounds ground beef 80/20 blend
  • 1 large egg lightly beaten
  • 1/4 cup breadcrumbs plain
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Onion Gravy
  • 2 tablespoons butter unsalted
  • 1 large yellow onion sliced into half moons
  • 3 cloves garlic minced
  • 3 tablespoons all purpose flour
  • 2 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large cast iron skillet or heavy bottomed pan, 12 inch
  • Mixing bowl, medium sized
  • Wooden spoon or heat-resistant spatula
  • Instant read meat thermometer
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Whisk

Method
 

  1. Add the ground beef, egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to a medium mixing bowl. Use your hands to gently combine everything until just mixed, about 30 seconds of handling.
  2. Divide the meat mixture into 4 equal portions, roughly 6 ounces each. Shape each portion into an oval patty about 3/4 inch thick, pressing a shallow dimple into the center with your thumb.
  3. Place your cast iron skillet over medium high heat and let it preheat for 3 full minutes. Add 1 tablespoon of vegetable oil and swirl to coat the bottom evenly.
  4. Place the patties in the hot skillet, leaving at least 1 inch between each one. Press down gently once to ensure full contact with the pan, then leave them completely alone for 4 minutes.
  5. Flip each patty using a spatula and cook for another 4 minutes. Insert your thermometer into the thickest part of one patty. Remove the patties when they reach 155°F internally. Transfer to a clean plate.
  6. Reduce heat to medium and add the butter to the same skillet. Let it melt and foam, then add the sliced onions, spreading them into an even layer.
  7. Cook the onions for 8 to 10 minutes, stirring every 2 minutes, until they turn golden brown and smell deeply sweet. Add the minced garlic during the final minute.
  8. Sprinkle the flour over the onions and stir constantly for 1 full minute. Make sure every bit of flour gets coated in fat and no dry patches remain.
  9. Pour in the beef broth slowly while whisking constantly. Add the Worcestershire sauce and dried thyme, continuing to whisk until the mixture is completely smooth.
  10. Bring the gravy to a gentle boil, then reduce heat to medium low. Let it simmer for 5 minutes, stirring occasionally, until it coats the back of a spoon.
  11. Nestle the rested patties back into the gravy. Spoon some gravy and onions over the top of each patty, then let everything simmer together for 3 minutes.
  12. Taste the gravy and adjust salt and pepper as needed. Transfer each patty to a plate and spoon generous amounts of onion gravy over the top. Serve immediately.

Notes

Let your patties rest for 3 minutes after the initial sear before returning them to the gravy. This redistributes juices throughout the meat, preventing them from flooding out when you cut into the steak. Store leftovers in an airtight container for up to 4 days refrigerated or 3 months frozen.