Cajun Hamburger Steak Recipe

Mix and form patties

In a large bowl combine ground beef, onion powder, garlic powder, 2 teaspoons cajun seasoning, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 tablespoon Worcestershire sauce. Gently mix with your hands or a fork until just combined; do not overwork. Divide mixture into two equal portions and form into 1-inch-thick oval or round patties (about 8 oz each). Make a slight indentation in the center of each patty with your thumb to prevent bulging.

Charbroil / Sear

Heat a cast-iron skillet or grill over medium-high heat until very hot. Add 1 teaspoon neutral oil and 1 tablespoon butter to the pan. When butter is foaming and pan is hot, add patties and sear without moving for 3-4 minutes to develop a crust. Flip and cook 3-4 minutes more, or until internal temperature reaches 160°F (71°C) for well-done or 155°F (68°C) for medium-well. Remove steaks to a plate and tent loosely with foil to rest while you finish gravy and onions.

While patties are resting, slice 1 large yellow onion thinly. In the same skillet used for the steaks (leave browned bits), add 2 tablespoons butter and 1 teaspoon olive oil over medium-low heat. Add sliced onions, 1 teaspoon brown sugar and 1 teaspoon kosher salt. Cook slowly, stirring every few minutes, for 12–18 minutes until golden brown and soft. If onions begin to stick, add 1–2 tablespoons water and scrape pan to deglaze. Stir in 1 teaspoon apple cider vinegar at the end to brighten flavor. Transfer caramelized onions to a small bowl and keep warm.

Using the same skillet with fond and remaining butter/browning, reduce heat to medium. Add 2 tablespoons unsalted butter and let melt. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until the roux smells nutty and is golden brown. Gradually whisk in 2 cups beef stock, scraping up browned bits from the pan. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon cajun seasoning and 1/2 teaspoon black pepper. Simmer the gravy 4–6 minutes until slightly thickened. Taste and adjust seasoning with salt or more cajun seasoning if desired. If gravy becomes too thick, thin with a tablespoon or two of stock or water.

Return the rested patties to the skillet with the gravy, spoon gravy over the top and simmer 1–2 minutes just to heat through and marry flavors. Top each patty with a generous portion of caramelized onions before serving.

Steam or blanch 1 cup broccoli florets and 1/2 cup baby carrots until tender-crisp, about 4–5 minutes in a steamer basket or simmering water. Drain and toss with 1 teaspoon butter, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm until plating.

Preheat oven to 375°F (190°C). Slice 1/2 loaf French bread in half lengthwise. In a small bowl combine 2 tablespoons softened butter, 1 teaspoon minced garlic, 1 teaspoon chopped parsley and 1/8 teaspoon salt. Spread garlic butter evenly over cut sides of bread. Place on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For a crisper top, broil 1–2 minutes more watching closely. Remove and slice into serving pieces.

Place a hamburger steak in the center of each plate, spoon additional brown gravy over and around the steak, and mound caramelized onions on top. Arrange garlic bread on the side and place steamed vegetables beside the steak. Serve immediately.