Ingredients
Equipment
Method
Form the patties
- In a bowl, mix ground beef, egg, breadcrumbs, garlic powder, Salt and pepper, to taste until evenly combined; press the mixture together so it holds its shape (visual cue: uniform, slightly sticky mix).
- Shape the mixture into oval patties about 1-inch thick (visual cue: patties with smooth surfaces and consistent thickness).
Sear and set aside
- Heat a cast iron skillet over medium-high heat, then sear patties 3–4 minutes per side until deeply browned (visual cue: dark golden crust and juices pooling at the edges).
- Transfer the patties to a plate and set aside while you cook the onions (visual cue: browned patties resting without steam trapped on top).
Caramelize onions and make gravy
- In the same skillet, melt butter and cook large onions until caramelized, about 12–15 minutes (visual cue: onions turn deep golden-brown and look glossy).
- Sprinkle flour over the onions and stir to combine for 1 minute (time range: 1 minute; visual cue: flour disappears and the mixture looks slightly pasty).
- Pour in beef broth while whisking until the gravy thickens (time range: 3–5 minutes; visual cue: gravy coats the back of a spoon).
Simmer and serve
- Return patties to the skillet and simmer in the gravy for 5 minutes (time range: 5 minutes; visual cue: patties are warmed through and the gravy looks smooth and clingy).
- Serve hamburger steak smothered in onion gravy (visual cue: patties topped with a generous layer of silky gravy).
Notes
Pro tip: let the onions cook until deep golden-brown before adding flour—this is where most of the gravy’s flavor comes from. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet or microwave, adding a splash of beef broth if the gravy thickens too much. Freezing: yes, freeze cooked patties and gravy up to 2 months, then thaw and reheat slowly. For a gluten-free option, use gluten-free breadcrumbs and a 1:1 gluten-free all-purpose flour substitute for the gravy thickener.