Super-Comforting Hamburger Steak Recipe
This super-comforting hamburger steak recipe is perfect at any time of the year, and is a unique way to use ground beef. Easy-to-assemble and melt-in-your-mouth delicious, this hearty dish is guaranteed to be a hit at the dinner table. The secret to making mouthwateringly juicy hamburger steaks doesn't actually have anything to do with the additional ingredients. Choosing the right type of ground beef will drastically alter the quality of the final dish. To make the best hamburger steaks, we recommend using ground beef with 20% fat. If you can buy freshly ground beef, or grind it yourself at home, that's even better.
There so many great options for sides with this beef recipe. Recipe developer Jennine Rye recommends pairing this dish with comforting side dishes like mashed potatoes, rice, or fries to soak up the delicious sauce. Although, if you would prefer to add a healthier element to the meal, she also recommends roasted root vegetables, and fresh greens as options.
Gather the ingredients for this hamburger steak recipe
To make these super-comforting hamburger steaks, you will need to gather your ingredients. For this recipe, you will need ground beef, garlic powder, frying oil, butter, onion, mushrooms, beef stock, flour, salt, and pepper for seasoning. You do not have to use a specific type of mushroom for this dish, but any mixture would work well.
Form the hamburger steaks
Begin by mixing together the ground beef with ½ teaspoon of garlic powder, salt, and pepper, and then divide the mixture into 4 or 5 equally-sized balls. The easiest way to shape the hamburger steaks is by using your hands. Take one of the balls of ground beef, and slowly flatten it between your hands, forming a disc-like shape. Repeat this step with the remaining ground beef, and place any formed hamburger steaks onto a plate covered with parchment paper.
Fry the hamburger steaks
Heat up a large frying pan to a medium-high, and add the frying oil to the pan. When the oil is shimmering, add the hamburger steaks. Cook the hamburger steaks for roughly 3 minutes on each side, or until both sides are nicely colored, then remove them from the pan. They will soon be returned to the pan for further cooking, so they do not need to be cooked through at this point.
Sautée the mushrooms
To make the gravy, start by adding the butter to the frying pan, along with the sliced onions, and cook them for about 2 minutes. Then, add the sliced mushrooms and the remaining ½ teaspoon of garlic powder, and allow everything to soften for 5 minutes. Stir frequently, so that the onions and mushrooms do not burn.
Simmer the gravy, and serve
When the onions and mushrooms have softened, mix in the flour, and allow it to fully absorb into the mixture before adding the beef stock. Allow the mixture to come to a gentle simmer, stirring regularly, before returning the hamburger steaks to the frying pan. Allow everything to simmer gently on the stovetop for 15 minutes, until the sauce has thickened, and the hamburger steaks are cooked through. A thermometer inserted into the center of a hamburger steak should read at least 160 F before serving. Serve straight away, and store any cooled leftovers in an airtight container in the fridge for up to 3 days.
- 1 pound ground beef
- 1 teaspoon garlic powder, divided
- Salt and pepper, to taste
- 1 tablespoon frying oil
- 1 ½ tablespoons butter
- 1 small onion, sliced
- 8 ounces chestnut or other mushrooms, sliced
- 1 ½ tablespoons all-purpose flour
- 1 ½ cup beef stock
- In a medium sized bowl, mix together the ground beef with ½ teaspoon of garlic powder, and salt and pepper to taste.
- Roughly divide the beef mixture into 4 or 5 balls, and then shape them into discs using your hands.
- Heat up the oil in a large frying pan, and then add the hamburger steaks. Fry for 3 minutes on each side, until nicely browned. Remove the steak from the pan, and set aside.
- Add the butter to the pan, along with the onion, and cook for 2 minutes. Then, add the mushrooms, and the remaining ½ teaspoon of garlic powder. Allow everything to soften for 5 minutes, stirring frequently.
- Mix in the flour, allowing it to fully absorb, before adding the beef stock to the pan.
- Allow everything to come to a simmer, stirring frequently, and then return the hamburger steaks to the pan. Simmer gently for 15 minutes, stirring occasionally. Check that the core temperature of the hamburger steaks is at least 160 F before serving.
| Calories per Serving | 502 |
| Total Fat | 31.4 g |
| Saturated Fat | 11.8 g |
| Trans Fat | 1.5 g |
| Cholesterol | 92.0 mg |
| Total Carbohydrates | 31.1 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 1.3 g |
| Sodium | 676.7 mg |
| Protein | 22.9 g |
