Hamburger Steak with Mushroom Gravy
Comfort food comes in the form of anything with gravy, but when it is a hamburger steak that is paired with mashed potatoes, you know it is going to be good. This is a classic southern meal that you will find at any local mom and pop restaurant, but making it at home can be just as good.
Hamburger Steak with Mushroom Gravy is the comfort food I grew up eating at every meat-and-three diner across the South, and now I make it at home better than the restaurant. Tender seasoned beef patties pan-seared until crusty, then finished in a rich mushroom-onion gravy made with butter, beef broth, Worcestershire, and a touch of soy sauce. Served over creamy mashed potatoes with a sprinkle of fresh parsley, this is what Sunday-supper dreams are made of.
What sets this version apart is the seasoning of the patties themselves. Most hamburger steak recipes are basically just hamburger meat formed into a patty, and the result is fine but forgettable. Mine adds Italian breadcrumbs, ketchup, Worcestershire, an egg, and seasonings into the beef before forming. This gives you patties that are tender (the egg and breadcrumbs do that), flavorful at every bite (the seasonings), and deeply savory (the Worcestershire). They are basically meatloaf patties in the best way.
The gravy is the star though. Mushrooms and onions sauteed in butter until soft, dusted with flour to make a roux, then slowly built with beef broth, Worcestershire, and soy sauce. The final result is silky, deeply savory, mushroom-studded, and absolutely incredible spooned over mashed potatoes and hamburger steak.
This recipe serves 6 generously and makes the best Sunday supper, comfort meal, or 'I need a hug in food form' dinner. Leftovers reheat beautifully and the gravy somehow gets even better the next day. Pair with mashed potatoes (homemade or refrigerated), a vegetable side, and a side of biscuits. Let's make it.
📝 Ingredients
- 2lb+ Lean Ground Beef
- 1 white or yellow Onion, chopped/divided into two parts
- 3/4 cup Italian Bread Crumbs
- 3 TBSP Ketchup
- 3 TBSP Worcestershire Sauce / 2 TBSP Worcestershire Sauce (divided)
- 1 Egg
- 1 TSBP Garlic Powder
- 1 tsp salt
- 1/2 tsp pepper
- 6 TBSP butter - Divided
- 24oz container of Mushrooms, Washed/Chopped into slices
- 1 TBSP Garlic Salt
- 1/3 cup flour
- 2 cups Beef Broth
- 1 TBSP Soy Sauce
- 2 TBSP Parsley, chopped
👩🍳 Directions
- 1
To make Hamburger Steaks Patties: Combine Lean Ground Beef, 1/2 chopped onion, Italian breadcrumbs, ketchup, 3 TBSP Worcestershire, Egg, Garlic Powder, Salt/Pepper into a large mixing bowl. Mix well to combine and form into 6 patties.
- 2
To cook Hamburger Steaks: Add 3 TBSP butter to the bottom of a pan on high heat until melted. Add Hamburger steaks to the pan and sear on both sides, 2 to 3 minutes on each side, until crusty/brown on both sides. Then remove from pan. The Hamburger steaks will NOT be done and will finish cooking in the gravy later.
- 3
Start Cooking Potatoes according to directions above.
- 4
Start on Gravy: Wipe bottom of pan clean that was just used for the hamburger steaks. Heat the pan to medium/high heat and add 3 TBSP butter. When butter is melted, add sliced mushrooms, 1/2 onion, and season with 1 TBSP garlic salt and 1/2 tsp pepper. Cook mushrooms/onion until soft. Sprinkle in flour and stir until the flour is dissolved (about 1 minute) and the mushrooms have a tacky texture due to the flour. Then, start to whisk in Beef Broth. Allow to come to a simmer and simmer for about 5 minutes, stirring occasionally to allow the gravy to thicken up. Then add in 2 TBSP of Worcestershire Sauce and 1 TBSP Soy Sauce. Stir to combine. Note: If the gravy is not to the thickness of your liking, use a cornstarch slurry to thicken it up a touch.
- 5
Add the Hamburger steaks into the gravy, flipping the hamburger steaks a few times while the gravy simmers around it, for about 5 minutes more. Add in 2 TBSP chopped parsley and stir in to combine.
- 6
Serve Mashed Potatoes first and add the hamburger steak on top and cover with mushroom gravy.
Ingredient Notes & Substitutions
Lean ground beef: 2 pounds or more, 90/10 or 93/7. Lean is best for hamburger steaks since the breadcrumbs and egg keep them moist.
Onion: One white or yellow onion, chopped and divided. Half goes in the patty mixture, half goes in the gravy.
Italian breadcrumbs: 3/4 cup. These give the patties their tender texture and add seasoning.
Ketchup: 3 tablespoons in the patty mixture. Adds sweetness and tang.
Worcestershire sauce: 5 tablespoons divided (3 in the patties, 2 in the gravy). The umami backbone.
Egg: 1 large egg as a binder for the patties.
Garlic powder: 1 tablespoon in the patties for savory depth.
Butter: 6 tablespoons divided. 3 for searing the patties, 3 for cooking the mushroom-onion gravy base.
Mushrooms: One 24-ounce container, washed and sliced. Cremini or white button both work.
Garlic salt: 1 tablespoon for seasoning the mushrooms and onions.
Flour: 1/3 cup. Forms the roux that thickens the gravy.
Beef broth: 2 cups. Use low-sodium for control over the salt.
Soy sauce: 1 tablespoon. Adds even more umami depth to the gravy.
Fresh parsley: 2 tablespoons chopped, for garnish.
Mashed potatoes: For serving. Homemade or refrigerated.
How to Store, Reheat & Freeze
Store the hamburger steaks and gravy together in an airtight container in the fridge for up to 4 days. The flavor improves overnight. Reheat gently in the microwave for 1 to 2 minutes per serving, or warm on the stove with a splash of beef broth to loosen the gravy. Reheat mashed potatoes separately.
To freeze, cool completely and portion the hamburger steaks with gravy into freezer-safe containers. Freezes for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
What to Serve With Hamburger Steak
Mashed potatoes are the absolutely essential pairing because they catch all that incredible mushroom gravy. Buttered egg noodles, rice, or polenta also work. For vegetables, green beans, roasted carrots, sauteed Brussels sprouts, or a simple side salad balance the richness. Biscuits or dinner rolls for sopping up gravy are perfect. For drinks, a glass of red wine like Cabernet or Malbec pairs beautifully with the beef. Sweet tea or iced tea for the classic Southern feel.
💡 Tips for Success
- Use lean ground beef (90/10 or 93/7) for the patties. Higher fat content gives you greasy hamburger steaks. The breadcrumbs and egg keep things moist without needing extra fat.
- Grate the onion if you can. Half goes in the patties, half goes in the gravy. Grated onion in the patties disappears and gives flavor without chunks.
- Mix the patty ingredients with your hands, but do not overmix. Tough patties come from overworking the meat. Just enough to combine evenly is right.
- Form 6 patties about 3/4 inch thick. Press a small indentation in the center of each with your thumb. This prevents the patty from doming as it cooks.
- Sear the patties at high heat first to develop a crust, then finish them in the gravy at lower heat. Searing first is what gives you that diner-style brown exterior.
- Do not skip the flour-mushroom step. Sprinkling flour over the cooked mushrooms creates a roux that thickens the gravy as the broth comes in. Without it, you get a thin sauce instead of gravy.
- Whisk the beef broth in slowly while stirring constantly. Lump-free gravy comes from gradual addition and constant whisking.
- Finish the patties in the simmering gravy for 5 minutes to cook them through. This also flavors them with the gravy.
❓ Frequently Asked Questions
Can I make this without mushrooms?
Yes. The gravy is incredible just with onions. Some people are not mushroom fans, and that is okay. The recipe still delivers.
Can I use ground turkey?
Yes, but use 85/15 or fattier. Lean ground turkey makes dry patties. The breadcrumbs and egg help but you need some fat.
What kind of mashed potatoes go best?
Homemade mashed potatoes with butter and cream are the gold standard. Refrigerated store-bought mashed potatoes (Bob Evans is great) work in a pinch. Garlic mashed potatoes are also incredible with this.
How do I make the gravy thicker?
Use a cornstarch slurry: 1 tablespoon cornstarch mixed with 1 tablespoon cold water, whisked into the simmering gravy. Cook 2 minutes until thickened.
Can I make this gluten free?
Yes. Use gluten-free breadcrumbs in the patties and skip the flour-roux step. Thicken the gravy with a cornstarch slurry instead. Tamari subs for soy sauce.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 4 days. The flavor deepens overnight. Reheat in the microwave or warm on the stove with a splash of broth to loosen the gravy.
Can I freeze it?
Yes. The patties and gravy freeze well together in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Made this recipe?
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