Hamburger Steak Recipe

Make the meat mixture

In a large bowl combine ground beef and ground pork (if using). Add the egg, breadcrumbs, milk, Worcestershire sauce, minced onion, minced garlic, kosher salt, and black pepper. Gently mix with your hands or a fork until combined—do not overwork the meat (about 20-30 strokes).

Portion and shape

Divide the mixture into two equal portions for two large steaks (or four smaller patties). Shape each portion into a thick patty about 3/4" thick and 4"–5" in diameter, making a shallow indentation in the center of each to promote even cooking.

Cook the steaks

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the patties (do not crowd). Cook 4–5 minutes on the first side without moving to develop a good sear. Flip and reduce heat to medium. Cook another 4–5 minutes until internal temperature reaches 155–160°F for medium-well, or adjust to your preferred doneness. Transfer steaks to a plate and tent loosely with foil to rest while you make the gravy.

Sauté onions and mushrooms

In the same skillet (leave any browned bits from the steaks), add 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, 8–10 minutes until softened and starting to caramelize. Add the sliced mushrooms and continue cooking 5–7 minutes until mushrooms release their moisture and both are golden. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Make a roux and deglaze

Push the onions and mushrooms to the side. Add 2 tablespoons flour to the pan and cook, stirring constantly, 1–2 minutes to remove the raw flour taste. Slowly add about 1/4 cup of the beef stock while stirring to form a smooth paste, scraping up the browned bits from the skillet.

Finish the gravy

Gradually whisk in the remaining beef stock (total 1.5 cups), then add Worcestershire sauce, soy sauce, and thyme. Bring to a gentle simmer and cook 4–6 minutes until the gravy thickens to a spoon-coating consistency. Taste and adjust seasoning with salt and pepper. If the gravy becomes too thick, thin with a splash of stock or water. Return the rested steaks to the pan for 1–2 minutes to warm and absorb some gravy, spooning sauce over them.

Cook the potatoes

Place the peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Mash and season

Drain the potatoes well and return to the hot pot to evaporate any remaining moisture for about 30 seconds. Add 2 tablespoons butter and warm milk, then mash with a potato masher or ricer until smooth and creamy. Stir in 1 tablespoon cream or sour cream if using. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust.

Alternative: Fries

If serving fries instead, prepare according to your preferred method (bake or fry) while steaks rest: toss cut potatoes with oil and salt and bake at 425°F for 30–35 minutes, turning once, until golden and crisp, or deep-fry at 350°F until golden and drain on paper towels.

Place a generous scoop of mashed potatoes (or a portion of fries) on each plate. Top with a hamburger steak and spoon the grilled onion and mushroom gravy over the steak. Garnish with chopped fresh parsley and a few drops of hot sauce if desired. Serve immediately.