Chili Hamburger Steak Recipe

Prepare and mix

In a large bowl combine the ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, kosher salt, and freshly ground black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking so steaks stay tender (about 20–30 strokes).

Form steaks

Divide the mixture into 4 equal portions (for smaller patties) or 2 portions (for larger hamburger steaks). Shape each portion into a patty approximately 3/4 inch thick, pressing a slight dimple in the center to promote even cooking.

Sear

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the patties (do not overcrowd — cook in batches if necessary). Cook until a browned crust forms, about 3–4 minutes per side for 3/4-inch patties. Reduce heat to medium and continue cooking until internal temperature reaches 155–160°F (about 1–3 additional minutes per side depending on thickness). Remove patties to a plate and tent with foil to rest while you make the chili sauce.

Prepare sauce base

Using the same skillet with leftover browned bits (do not wipe clean), reduce heat to medium. Add the tomato sauce and beef broth, stirring to incorporate browned bits from the pan.

Season sauce

Stir in chili powder, smoked paprika, brown sugar, apple cider vinegar, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3–4 minutes to let flavors meld.

Thicken

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Slowly stir the cornstarch slurry into the simmering sauce and cook 1–2 minutes more until the sauce thickens slightly. Taste and adjust seasoning with additional salt or sugar as desired.

Combine

Return the rested hamburger steaks to the skillet, spooning the chili sauce over each. Reduce heat to low, cover loosely, and simmer 2–3 minutes to reheat the patties and allow them to absorb some sauce flavor.

Off heat, stir 1 tablespoon butter into the sauce to give it a glossy finish. If using cheese, sprinkle shredded cheddar over the steaks and cover for 1 minute until just melted.

Garnish with chopped fresh parsley. Serve the chili hamburger steaks hot with extra sauce spooned over. Recommended sides: mashed potatoes, rice, or buttered egg noodles.