Hamburger Steak
Similar to Salisbury steak, this recipe shapes ground beef into steak-like patties blanketed in rich mushroom gravy.
Serves4
Prep8 minutes
Cook32 minutes to 42 minutes
There’s certainly no shortage of ways to turn a pack of ground beef into a quick and easy family-friendly dinner. But when you want a comforting classic guaranteed to receive rave reviews from the whole table, it’s time to slot hamburger steak into your meal plan.
Similar to Salisbury steak and chopped steak, this version shapes ground beef into steak-like patties that get seared in a skillet and partnered with a super rich blanket of rich mushroom gravy. Ready to get cooking?
Is Hamburger Steak the Same as Salisbury Steak?
Hamburger steak and Salisbury steak are very similar. If you like one, there’s a good chance you like the other. However, there are a couple of small differences that set them apart.
- Salisbury steak patties contain breadcrumbs and egg as a binder, and also get braised in the brothy gravy (which typically contains a tomato-based product, like tomato paste) after searing.
- Hamburger steak simply contains lean ground beef and seasonings — no breadcrumbs or egg. The majority of cooking happens when the patties are seared, and they are just heated through, not braised, in the gravy (which does not contain any tomato products).
Hamburger Steak Versus Chopped Steak
Hamburger steak and chopped steak are basically the same thing. They are “steaks” made with ground meat. The difference is that hamburger steak is made with ground beef, while chopped steak is made with ground sirloin.
Best Sides and Sauces with Hamburger Steak
Because hamburger steak is made with a rich mushroom and onion gravy, no additional sauce is necessary. It’s a good idea to include a side, like mashed potatoes, orzo, rice, or crusty bread, that will help you mop up every last drop of gravy on the plate.
Hamburger Steak Recipe
Similar to Salisbury steak, this recipe shapes ground beef into steak-like patties blanketed in rich mushroom gravy.
Prep time 8 minutes
Cook time 32 minutes to 42 minutes
Serves 4
Nutritional Info
Ingredients
- 1
medium yellow onion
- 2 cloves
garlic
- 1 sprig
fresh parsley
- 1 pound
lean ground beef
- 1 teaspoon
onion powder
- 1 teaspoon
garlic powder
- 1/4 teaspoon
freshly ground black pepper
- 1 teaspoon
kosher salt, divided
- 1 tablespoon
vegetable or canola oil
- 3 tablespoon
unsalted butter
- 8 ounces
sliced cremini mushrooms
- 2 tablespoons
all-purpose flour
- 2 cups
beef broth
- 1 teaspoon
Worcestershire sauce
Instructions
Thinly slice 1 medium yellow onion and mince 2 garlic cloves. Pick the leaves from 1 sprig fresh parsley and finely chop until you have 1/2 teaspoon.
Add 1 pound lean ground beef, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper to a medium bowl. Use your fingertips to gently combine. Do not overmix.
Divide the mixture into 4 (4-ounce) portions. Form each into a patty that’s about 1/2-inch thick and 4 inches wide. Season the patties all over with 1/2 teaspoon of the kosher salt. Place on a plate or baking sheet.
Heat 1 tablespoon vegetable or canola oil in a 10-inch or larger cast iron or nonstick skillet over medium heat until shimmering. Working in 2 batches if needed so as not to crowd the pan, add the patties and cook undisturbed until a golden-brown crust forms on the bottom, about 5 minutes. Flip with a thin metal spatula and cook until the second side forms a brown crust, about 5 minutes more. Transfer to a plate.
Melt 3 tablespoons unsalted butter in the same skillet over medium heat. Add the onion, 8 ounces sliced cremini mushrooms, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add 2 tablespoons all-purpose flour and stir to coat the vegetables until the flour is completely absorbed and no dry pockets of flour remain. Cook until golden-brown, 1 to 2 minutes.
While stirring constantly, slowly pour in 2 cups beef broth and 1 teaspoon Worcestershire sauce. Bring to a simmer over medium heat, whisking often, 1 to 2 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, 4 to 5 minutes. Return the hamburger patties to the skillet, nestle into the mushroom mixture, and cook until heated through, about 2 minutes.
Divide the hamburger patties between plates, spoon the sauce over top, and garnish with the parsley.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.