Hamburger Steak With Gravy

Few dinners hit the nostalgia button quite like Hamburger Steak with Gravy. It’s the kind of meal that fills the kitchen with the rich aroma of sizzling beef and slow-simmered onions, promising comfort before the first bite ever reaches your plate.

Juicy, pan-seared beef patties soaked in a velvety brown gravy create that perfect balance of savory depth and home-style warmth.

This is not just a weeknight dinner—it’s a Southern classic that feels both humble and indulgent. The exterior of the patties develops a beautiful crust, while the inside stays tender and flavorful.

Paired with creamy mashed potatoes or buttery rice, every spoonful of gravy becomes irresistible. This recipe focuses on simple ingredients, honest technique, and deep flavor, just the way it should be made.

Why You’ll Love This Recipe

Ingredients

Ingredient List

• 1 lb (450 g) ground beef (80/20 recommended)
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp vegetable oil or butter
• 2 cups beef broth
• 1 tbsp Worcestershire sauce (for gravy)
• 2 tbsp all-purpose flour
• 1 small onion, sliced (for gravy)
• Salt and pepper to taste

Ingredient Guide

Ground Beef: Use 80/20 for the ideal balance of fat and flavor. Leaner beef tends to produce dry patties without enough drippings for a rich gravy.

Breadcrumbs & Milk: This combination creates a soft panade, keeping the patties moist and tender instead of dense.

Onion & Garlic: These build aromatic depth inside the patties and again inside the gravy for layered flavor.

Worcestershire Sauce: Adds umami and subtle tang that enhances the beef without overpowering it.

Beef Broth: Forms the backbone of the gravy, delivering savory richness and a smooth texture.

Flour: Thickens the gravy and allows it to cling beautifully to the patties and side dishes.

Instructions

Step-by-Step Cooking Guide

1- Mix the Patties
In a large bowl, combine ground beef, breadcrumbs, milk, egg, diced onion, garlic, Worcestershire, salt, pepper, onion powder, and garlic powder. Mix gently with your hands until just combined. Overmixing will make the patties tight and tough instead of tender.

2- Shape and Rest
Divide the mixture into 4–5 oval-shaped patties about 3/4-inch thick. Let them rest at room temperature for 10 minutes so they cook evenly. The surface should look slightly tacky, not wet.

3- Sear the Patties
Heat oil or butter in a large skillet over medium-high heat. Sear the patties for 4–5 minutes per side until deeply browned and cooked through to 160°F (71°C). Transfer to a plate and loosely cover to keep warm.

4- Sauté the Gravy Onions
Reduce heat to medium and add sliced onions to the same skillet. Cook for 5–7 minutes until soft and lightly caramelized. The onions should be golden and fragrant, not browned too quickly.

5- Build the Gravy
Sprinkle flour over the onions and stir constantly for 1 minute to remove raw flour taste. Slowly whisk in beef broth and Worcestershire, scraping up browned bits from the pan. Simmer 5–7 minutes until the gravy thickens and coats the back of a spoon.

6- Finish the Dish
Return patties to the gravy and simmer gently for 5 more minutes. Spoon gravy over the top so the patties absorb flavor. Taste and adjust salt and pepper before serving.

Serving Suggestions

• Creamy mashed potatoes to soak up the gravy
• Steamed white rice or buttered egg noodles
• Southern-style green beans or collard greens
• Roasted carrots or glazed baby carrots for sweetness
• Buttery biscuits or dinner rolls for dipping

Variations

Storage Instructions

Mistakes to Avoid

• Using lean beef, which results in dry, bland patties
• Overmixing the meat, creating a dense texture
• Skipping the pan drippings, which weakens gravy flavor
• Cooking over high heat the entire time, causing burned onions
• Adding broth too fast, creating lumpy gravy
• Under-seasoning the gravy separately from the patties
• Simmering the patties too long in gravy, making them mushy

Expert Tips

FAQs

Can I use ground turkey instead of beef?
Yes, but use a little oil in the mix for moisture and flavor.

Why did my patties fall apart?
They likely lacked enough binder or were flipped too early before forming a crust.

Can I make this gluten-free?
Use gluten-free breadcrumbs and replace flour with cornstarch slurry.

How do I thicken thin gravy?
Simmer longer uncovered or add a small cornstarch slurry.

Can I make it ahead of time?
Yes, it reheats very well and flavors deepen overnight.

What’s the difference between this and Salisbury steak?
Salisbury typically includes more fillers and sometimes tomato-based flavoring.

Can I bake the patties instead?
Yes, bake at 375°F (190°C) for 20–25 minutes, then finish in gravy on the stove.

Why is my gravy grainy?
Flour wasn’t cooked properly or liquid was added too fast.

What sides pair best for meal prep?
Mashed potatoes, rice, or roasted vegetables hold up best.

Final Thoughts

Hamburger Steak with Gravy is the kind of recipe that never goes out of style. It’s satisfying, dependable, and deeply comforting with every bite.

Whether you’re cooking for family, guests, or weekly meal prep, this dish delivers rich flavor with simple, honest ingredients. Enjoy it slow, with plenty of warm gravy and good company.

Hamburger Steak With Gravy

Juicy pan-seared beef patties simmered in a rich, savory onion gravy. This classic comfort dish delivers tender texture, deep beefy flavor, and a silky homemade gravy perfect for spooning over mashed potatoes or rice. A timeless family favorite made in one skillet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

  

For the Hamburger Steaks

• 1 lb 450 g ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp vegetable oil or butter

For the Gravy

• 1 small onion sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• Salt and black pepper to taste

Method

 

Prepare the Meat Mixture:

1. In a large bowl, mix ground beef, breadcrumbs, milk, egg, diced onion, garlic, Worcestershire sauce, salt, pepper, onion powder, and garlic powder until just combined.

Shape the Patties:

1. Form into 4–5 oval patties about ¾-inch thick. Let rest 10 minutes at room temperature.

Sear the Patties:

1. Heat oil or butter in a large skillet over medium-high heat. Sear patties 4–5 minutes per side until well-browned and fully cooked (160°F/71°C). Remove and set aside.

Cook the Onions:

1. In the same skillet, add sliced onions. Cook over medium heat for 5–7 minutes until soft and lightly caramelized.

Make the Gravy:

1. Sprinkle flour over onions and stir for 1 minute. Slowly whisk in beef broth and Worcestershire sauce, scraping up browned bits. Simmer 5–7 minutes until thickened.

Combine and Finish:

1. Return patties to the skillet and spoon gravy over them. Simmer gently for 5 minutes. Adjust seasoning and serve hot.

Notes

• For extra-rich gravy, finish with 1 tablespoon butter stirred in at the end.
• If gravy thickens too much while resting, loosen with a splash of warm beef broth.
• Leftovers store well for up to 4 days refrigerated and reheat gently over low heat.
• Serve with mashed potatoes, rice, egg noodles, or biscuits for a full comfort meal.