As a burger lover, I find myself at a loss when it comes to finding the perfect burger. Most of the time, a burger is pretty good, but there is always room for improvement. This is why I am going to share with you a burger recipe that I have been using for a while now, and which I believe can revolutionize the way you make a burger.

“Hamburger Steak with Onion Gravy |” is a quick and easy recipe for hamburger steak (or any other ground meat) with onion gravy.

If you love to cook, then you probably have a pretty good idea of what to expect from a recipe. Sometimes, though, you can’t just follow the recipe and get great results. In this case, you might want to read the step-by-step directions before starting or reading it again while you’re cooking.


Due to the quantity of smoke in the air from a wildfire a few hours north of San Francisco, I’ve been trapped indoors for several days. Needless to say, I’ve been bored to tears, and my only foray into the outside world was a trip to the grocery shop. Going to the grocery shop was like returning to society after a few days of being cooped up indoors. Getting a Starbucks latte, picking up a magazine, and sampling complimentary samples looked like a treat. I may have gone a little too far and gotten a little too much, but that’s what freezers are for, right? I started with a Onion Gravy with Hamburger Steak since I was in the mood for comfort food.

What is the definition of Hamburger Steak?

Hamburger steak is like a cross between meatloaf, salisbury steak and a hamburger. It’s made from ground beef mixed with bread crumbs, worcestershire, and seasonings. The onion gravy really makes the dish too! If you don’t like onions, a regular gravy will also suffice. I served mine with mashed potatoes, but roasted potatoes or baked would work well. For other sides, i’d recommend broccoli, sauteed spinach, roasted brussel sprouts or corn. No matter what, it will all taste delicious.


How to create a fantastic gravy

Gravy is a simple yet intimidating side dish. I can’t tell you how many times I messed up my gravies in the past. Some would be paste-like, while others would be soup-like. When preparing a pan gravy, I recommend gradually adding flour. Because the quantity of rendered fat varies from dish to dish, start slowly so you don’t overdo it and end up with paste.

Before adding any more flour, ensure sure the flour has cooked and thickened. If a gravy becomes too thick, additional stock or broth may be added to thin it down. The best gravies will have a lot of spice, so don’t be hesitant to add salt and pepper as needed, as long as you taste test along the process.


This is a classic dish, but one that I’ll make again and again since it’s so delicious. Not every vintage dish is excellent (see at you, liver and onions), but those that are are experiencing a resurgence. Hamburger steaks are one of my favorite dishes to prepare since they are not only inexpensive but also fast. You may also use turkey instead of ground beef for a healthier alternative.


Make a feast out of it.

  • Roasted Radishes with Brown Butter
  • Roasted Carrots with Maple Glaze
  • Broccoli and Garlic Roasted
  • Roasted Brussel Sprouts with Balsamic Bacon
  • Bacon-Roasted Brussel Sprouts
  • More Delectable Side Dishes


hamburger steak with onion gravy

Hamburger Steak with Onion Gravy


Michelle Boulé is a French actress.


This dish for Hamburger Steak with Onion Gravy is more than simply a burger; it’s a classic for a reason.


4.2 out of 5 stars


Recipes to Pin




Time to Prepare: 10 minutes

Time to cook: 25 minutes

35 minutes total




Course Description:

American cuisine



4 servings

Calories (kcal): 430




Spoon Made of Wood




Skillet made of cast iron






StandardMetric in the United States



  • 1 pound beef (ground)
  • 2 tablespoons Worcestershire sauce
  • 1 Egg
  • 1 teaspoon powdered garlic
  • Salt
  • Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 sliced onion
  • 2 tablespoons flour
  • Salt
  • Pepper





  • Combine ground beef, bread crumbs, Worcestershire sauce, egg, and garlic powder in a large mixing basin. Season with salt and pepper to taste.

  • Divide the meat mixture into four equal portions and form into hamburger patties.

  • Preheat a large skillet over high heat. After that, add the olive oil and the patties. Cook for several minutes on each side, or until well done. Remove the item and put it away.

  • Cook until the onions are transparent in the pan. 

  • Stir in the flour until it is completely combined. Bring the beef broth to a low simmer. Cook until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper to taste.

  • Serve the patties with onion gravy and a side dish of your choice. Enjoy!



Calories: 430 kilocalories 11g Carbohydrates 23 g protein 31 g fat 10g Saturated Fat 121 milligrams of cholesterol 618mg sodium 472 mg potassium 0g fiber 1 gram of sugar 60 IU vitamin A 2.4 mg vitamin C 56mg calcium 3.3 milligrams of iron




Hamburger Steak with Onion Gravy is a keyword.



The onion gravy is the component of this main dish that sets it apart from the many other steak recipes that you will find on the Internet. It is a good thing the gravy is a huge success, because it is the element that gives you the greatest satisfaction and satisfaction while you are eating this dish. It is a simple recipe that takes advantage of the flavors of the onion and the saltiness of the beef. In the end, you will be very happy with the results.. Read more about hamburger steak with brown gravy packet and let us know what you think.

Frequently Asked Questions

What is the difference between Salisbury steak and hamburger steak?

Salisbury steak is a type of meatloaf that is made with ground beef, breadcrumbs, and eggs. Hamburger steak is a type of steak usually made from ground beef mixed with other ingredients like onions, garlic, salt, pepper, and sometimes even tomato sauce.

What is a hamburger steak called?

A hamburger steak is called a hamburger steak.

Is Salisbury steak made from hamburger?

No, Salisbury steak is made from a cut of beef that is between the rib and sirloin.

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