Hamburger Steak Recipe

Prepare mix

In a large bowl combine the ground beef and ground pork. Add the finely chopped onion, minced garlic, breadcrumbs, and milk. Stir to moisten the breadcrumbs and distribute onion evenly; let sit 3–5 minutes so breadcrumbs absorb moisture.

Add the egg, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper. Using clean hands or a spatula, mix gently until ingredients are just combined. Avoid overworking the meat to keep steaks tender.

Divide the mixture into four equal portions (about 5 oz each for 1 lb total). Form into oval patties about 3/4-inch thick, making a shallow indentation in the center of each patty with your thumb to help them cook evenly.

Heat a large skillet (cast iron or heavy-bottomed) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When the butter is melted and the pan is hot (but not smoking), add the patties without crowding. Work in batches if necessary.

Cook patties 3–4 minutes on the first side until a deep brown crust forms. Flip and reduce heat to medium; cook another 3–4 minutes until internal temperature reaches 160°F (71°C) or until cooked through. Remove patties to a plate and tent loosely with foil to rest while you make the gravy.

In the same skillet with drippings, add 1 tablespoon butter. If pan looks very dry, add a teaspoon of oil. Add the thinly sliced onion and sauté over medium heat for 6–8 minutes until soft and beginning to caramelize, scraping up browned bits.

Add the sliced mushrooms and cook 4–6 minutes more until they release liquid and brown. Season lightly with a pinch of salt and pepper while cooking.

Sprinkle 2 tablespoons flour over the onions and mushrooms and stir to coat. Cook the flour 1–2 minutes to remove raw flavor, stirring constantly.

Slowly pour in 1.5 cups beef broth while stirring or whisking to prevent lumps. Add the Worcestershire sauce, soy sauce, tomato paste (if using), and thyme. Bring to a simmer and reduce heat to medium-low. Simmer 4–6 minutes until gravy thickens to a saucy consistency. Taste and adjust seasoning with salt and pepper.

Return hamburger steaks to the skillet, spooning gravy and mushrooms over them. Simmer together 2–3 minutes to reheat steaks and meld flavors before serving.

Plate hamburger steaks over mashed potatoes or steamed rice. Spoon additional mushroom-onion gravy over the steaks and garnish with chopped parsley.

Serve hot. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet with a splash of broth.