Hamburger Steak Recipe

Prepare onion and mix

If not already grated, finely grate or mince 1/2 cup yellow onion and squeeze out excess moisture with a paper towel. In a large bowl combine ground beef, grated onion, bread crumbs, milk, egg, Worcestershire sauce, Dijon mustard, salt and pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each) and form into oval or round patties about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly.

Sear patties

Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add patties without crowding (cook in batches if needed). Cook until a deep brown crust forms, about 3-4 minutes per side. Reduce heat to medium and continue cooking until internal temperature reaches 160°F (71°C), about 2-3 more minutes per side depending on thickness. Transfer cooked patties to a plate and tent loosely with foil; do not clean skillet — use the fond for the gravy.

Cook onions

In the same skillet set over medium heat, add 1 tbsp butter. Add the thinly sliced onion (1 medium) and a pinch of salt. Sauté, stirring occasionally, until softened and lightly golden, about 6-8 minutes. Scrape browned bits from the pan as they accumulate.

Make roux and deglaze

Sprinkle 2 tbsp flour over the softened onions and cook, stirring, for 1-2 minutes to remove raw flour taste. Slowly whisk in 1.5 cups beef broth, scraping up any remaining browned bits from the bottom of the skillet. Add Worcestershire sauce, soy sauce, and tomato paste; whisk until smooth.

Simmer and season

Bring the gravy to a gentle simmer and cook until slightly thickened, about 3-5 minutes. Stir in thyme, salt, and pepper. Taste and adjust seasoning if necessary (add a pinch of sugar if the gravy tastes too acidic). If the gravy becomes too thick, thin with up to 2 tbsp water or additional broth.

Finish

Return the seared patties and any accumulated juices to the skillet, spoon gravy over them, cover, and simmer on low for 3-4 minutes to meld flavors and ensure patties are fully cooked. If desired, swirl in 1 tsp butter for a glossy finish before serving.

Plate the hamburger steaks with generous spoonfuls of onion gravy. Garnish with chopped fresh parsley. Serve immediately with mashed potatoes or steamed vegetables.