Hamburger Steak with Onions and Gravy is classic comfort food at its finest—a hearty, homestyle dish featuring juicy ground beef patties, caramelized onions, and rich brown gravy. Each bite delivers savory satisfaction, pairing perfectly with creamy mashed potatoes or buttery rice.
This recipe, reminiscent of diner plates and Sunday suppers, comes together quickly with simple pantry ingredients, yet feels special enough for a family feast. If you crave stick-to-your-ribs wholesomeness and nostalgia, this is a must-make meal for any night of the week.
Why You’ll Love It
These hamburger steaks are incredibly moist and flavorful, thanks to seasonings and a gentle pan-sear that locks in all the juices. Shouldered in golden onions and smothered in homemade gravy, they’re far more than basic burgers—each steak is tender yet holds its shape, bathed in sauce that’s perfect for scooping up with every bite.
The recipe is budget-friendly and flexible, suitable for feeding a crowd or doubling up for leftovers, and the aroma as it simmers on the stove is unbeatable.
Key Ingredients
Ground beef (80/20 for juiciness and flavor) forms the base of the patties—seasoned with salt, pepper, onion powder, Worcestershire, and garlic. Egg binds the mixture, with a handful of breadcrumbs for tenderness. Sweet yellow onions turn deeply golden in the skillet, forming the flavor backbone of the onion gravy. Beef broth, butter, and a dash of flour create a silky, savory sauce that gathers up all the pan drippings for big flavor.
Ingredients
- 1 1/2 lbs ground beef (80/20 preferred)
- 1/2 cup breadcrumbs or crushed saltines
- 1 large egg
- 1 small onion, grated or finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 2 large yellow onions, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons unsalted butter (for gravy)
- Optional: fresh parsley, more Worcestershire or hot sauce for drizzling
Preparation
In a bowl, combine ground beef, egg, breadcrumbs, onion, Worcestershire, garlic powder, onion powder, salt, and pepper. Mix gently until just combined—overmixing can toughen the patties. Shape into 4–6 large ovals.
Heat oil or butter in a deep skillet over medium-high. Sear patties 3–4 minutes per side, until browned but not fully cooked through. Remove to a plate.
Lower heat and add sliced onions, cooking in the same pan with a little more oil as needed. Sauté 8–10 minutes until deeply golden and soft. Sprinkle flour over onions, cook 1–2 minutes, then add beef broth, scraping up browned bits.
Simmer until gravy thickens, then nestle patties back into the pan, coating with onions and gravy. Cover and cook 10–15 minutes longer, until steaks are cooked through and flavors meld. Finish with butter and parsley before serving.
Tips & Tricks
For the juiciest patties, use ground beef with a bit of fat (80/20 or even 85/15). Don’t overwork the mixture; use light hands to form patties that are compact but not dense. Searing adds color and flavor even before the gravy simmers. If you want extra onion flavor, stir half the cooked onions into the patties before shaping.
Let onions cook low and slow until truly caramelized; resist rushing this step for maximum sweetness and depth in the gravy. Use a wide pan to get good onion browning. If gravy thickens too quickly, thin with extra broth or water; if too thin, simmer uncovered to reduce.
Rest steaks a few minutes before serving for the best texture. Leftovers keep well and can be reheated gently on the stove, simmered in a splash of broth to refresh the sauce.
Substitutions and Variations
Switch up the meat with ground turkey, pork, or plant-based ground, adjusting seasoning as needed. Panko or gluten-free breadcrumbs work well as binding agents. For more herbaceous flavor, add fresh thyme or rosemary to the onion gravy.
Add mushrooms to the onions for a steakhouse vibe, or use red onions for a sweeter, deeper-flavored gravy. Stir a splash of red wine or a teaspoon of Dijon mustard into the gravy for extra richness and sophistication.
Lactose-free butter or oil can be used for dairy-free needs. For a punchier sauce, stir in a spoon of horseradish, steak sauce, or smoked paprika. To make this extra decadent, top with Swiss or cheddar cheese and broil until melted before serving.
Serving Suggestions
Classic: mound hamburger steaks over creamy mashed potatoes with roasted green beans or glazed carrots as a side. Spoon extra gravy generously over the top, and garnish with parsley for color.
Serve with buttered noodles, steamed rice, or warm garlic bread to soak up the sauce. For a Southern spin, pair with skillet corn, fried okra, or coleslaw. As a comforting winter dinner, enjoy with braised cabbage or roasted Brussels sprouts.
For leftovers, slice patties into sandwiches or sliders, topped with onions and a bit of sauce. Add to lunchboxes with a side of fresh fruit and roll for a hearty, balanced meal.
For gatherings, serve directly from a cast-iron skillet or Dutch oven at the table—let guests help themselves to extra onions and gravy.
