Hamburger Steak Recipe

Mix and form patties

In a large bowl combine 1 lb ground beef, 1/4 cup finely grated onion, 1 whole egg, 1/4 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix just until combined; avoid overworking. Divide mixture into two equal portions and form into oval patties about 3/4-inch thick. Press a slight indentation in the center of each patty to help them cook evenly.

Sear and cook

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the patties and sear without moving for 3-4 minutes until a brown crust forms. Flip and reduce heat to medium. Continue cooking for another 3-4 minutes, or until internal temperature reaches 155-160°F (for well-done; adjust to preference). Remove patties to a plate and tent loosely with foil; reserve pan and drippings for the gravy.

Using the same skillet after removing the patties, add 1 tablespoon butter and 1 thinly sliced yellow onion. If pan is dry, add 1 teaspoon oil. Sauté over medium heat until onions are softened and lightly caramelized, about 8-10 minutes, stirring occasionally. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove half the onions to a bowl to top the steaks later and leave the rest in the pan to incorporate into the gravy.

If the skillet is dry, add 2 tablespoons pan drippings or butter and heat over medium. Sprinkle 2 tablespoons flour into the fat and whisk constantly for 1-2 minutes until it forms a roux and turns light brown.

Gradually whisk in 2 cups beef broth, scraping up browned bits from the pan. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon soy sauce (optional). Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Return the cooked patties and reserved onions to the pan, spooning gravy over them; simmer together for 2 minutes to reheat patties and meld flavors.

Meanwhile, rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/4 teaspoon salt, and 1 teaspoon butter or oil. Bring to a boil uncovered over high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Bring a pot of salted water to a boil and cook 1 cup dried elbow macaroni until al dente according to package directions (about 7-9 minutes). Drain and rinse under cold water until cool; drain well.

In a bowl combine 1/2 cup mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 cup finely chopped celery, 2 tablespoons finely chopped onion, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon milk if you prefer a creamier, thinner dressing. Stir in the cooled macaroni until evenly coated. Taste and adjust seasoning. Chill at least 15 minutes before serving for best flavor.

Divide rice between two plates. Place one hamburger steak on each plate, spoon brown gravy and sautéed onions over the steaks. Add a generous scoop of macaroni salad on the side. Serve immediately.