Ingredients
Hamburger Steaks
- 1 lb ground beef (80/20 works best)
- 1/4 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
For Frying
- 2 tablespoons olive oil or butter
Onion Gravy
- 1 large onion, sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Ingredients and Why They Matter
80/20 ground beef delivers juiciness crucial for patties that stay moist during searing and gravy simmer; leaner meat dries out, fattier overwhelms gravy. About 1 lb makes 4 hearty 4-oz patties or 6 slider-sized—scale up for crowds.
Bread crumbs (plain, not seasoned) absorb juices and provide structure so patties hold shape without falling apart; 1/4 cup binds just enough without dryness—panko works for lighter texture.
Garlic powder and onion powder distribute savory alliums evenly through meat without raw vegetable moisture; 1 tsp each builds foundational umami that Worcestershire amplifies—fresh minced garlic burns easily.
Worcestershire sauce adds deep umami, acidity, and fishy notes (from anchovies) that mimic aged beef; 1 tsp seasons both patties and gravy without overpowering.
Salt and pepper season at multiple stages—initial mix, pre-sear sprinkle, gravy finish—for layered flavor; kosher salt draws out moisture for better sear.
Olive oil or butter for frying creates non-stick surface and browning; butter adds richness but burns faster—blend or clarify if using solo.
Large onion, thinly sliced caramelizes into sweet gravy base; yellow or sweet varieties work best—too thick stays crunchy.
Flour thickens gravy via roux made in pan drippings; 2 tbsp creates silky consistency without lumps when whisked into hot fat.
Beef broth deglazes fond and forms gravy backbone; low-sodium prevents over-salting from seasoning packet.
Step-by-Step Instructions
I start by combining 1 lb 80/20 ground beef, 1/4 cup bread crumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl. Using hands or fork, mix gently 30-45 seconds until just combined—overmixing makes tough patties. Mixture feels tacky, holds shape when squeezed.
Divide into 4-6 equal portions (4 oz each for dinner patties). Gently shape into 3/4-inch thick rounds with slight dimple in center—prevents puffing into spheres. Refrigerate 15-30 minutes if time allows; firms for better searing.
Heat 2 tablespoons olive oil (or butter) in 12-inch skillet or cast iron over medium-high until shimmering but not smoking. Add patties without crowding—work batches if needed. Sear undisturbed 3-4 minutes until deep brown crust forms and fat renders, juices pool on surface. Sprinkle salt/pepper on raw tops.
Flip patties, sear second side 3-4 minutes until internal temp hits 160°F and crust matches first side. Juices run clear, edges crisp. Remove to plate, tent with foil. Skillet has flavorful browned bits (fond).
Lower heat to medium. Add 1 large thinly sliced onion to fat. Cook 6-8 minutes undisturbed until golden, then stir until soft/caramelized and jammy, 10-12 minutes total. Onions reduce by half, smell sweet.
Sprinkle 2 tablespoons flour over onions. Stir constantly 1-2 minutes until raw flour smell disappears and mixture turns blonde roux—foams slightly.
Whisk in 2 cups room-temp beef broth gradually, scraping fond. Sauce bubbles, thickens to coat spoon back. Add 1 teaspoon Worcestershire, salt/pepper. Simmer 3-5 minutes until gravy naps spoon, reduced by 1/4.
Nestle seared patties back into gravy, spooning sauce over tops. Reduce to simmer, cover partially. Cook 5-10 minutes until hot through, flavors meld. Patties glisten, gravy clings thickly. Taste/adjust seasoning.