Juicy hamburger steaks with a deep brown crust, smothered in a creamy mushroom gravy and ready in 30 minutes. A cozy, low-fuss dinner that’s especially good with mashed potatoes or steamed vegetables. Comfort food at it’s best!
Ground beef patties with maximum juiciness and a deep brown crust simmered in a flavorful mushroom sauce make it feel classic in the best way. Similar to classic hamburger patties or Salisbury steaks, but instead of serving it up in between a bun, these hamburger steaks are flavorful enough to enjoy as a main dish together with your favorite sides.
They’re made with a simple ground beef and panko mixture, then seared in a hot skillet until nicely browned and still juicy inside. From there, everything comes together in one pan with onion, garlic, mushrooms, broth, and cream for a sauce that’s hard not to mop up with bread.
I usually serve them with mashed potatoes, or bread and a simple vegetable on the side. If you like this kind of dinners that are comforting without much effort, my one pot beef orzo in tomato sauce, cheesy beef and potato skillet, and one-pan creamy paprika beef pasta are all worth a look too.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
The key to juicy hamburger steaks
The trick is to mix the beef just until combined and handle it gently. Overworking the mixture makes the patties firmer than they need to be.
I shape the mixture into balls first, then press them down in the hot skillet. That quick smash helps create a deep brown crust while keeping the inside juicy.
If hamburger steaks are your thing, try my Tuscan-style hamburger steaks or hamburger steaks in horseradish Parmesan cream sauce next.
Ingredients
I use lean ground beef here because it gives plenty of flavor without making the sauce greasy. Ground turkey or chicken can also work, though the flavor will be a little lighter.
For the mushrooms, cremini are my favorite, but brown button mushrooms or shiitakes are great too. Onion and garlic build the base, Worcestershire sauce adds depth, and broth helps lift all the good bits from the pan into the sauce.
Cream keeps the gravy silky, and a little flour thickens everything up. You can use heavy cream, a lighter cream, soy or oat cream, or unsweetened coconut cream depending on what you have.
What to serve with it
Serve with butter mashed potatoes, cream cheese mash, crispy potatoes, orzo, mashed cauliflower, potato gratin, rice, or crusty bread.
Something green on the side is always a good idea too, like steamed green beans, broccoli, refreshing tomato cucumber salad, or a cucumber salad. And my buttery peas and carrots are also a great side.
Make-ahead notes
You can mix the hamburger steak mixture up to 8 hours ahead and keep it covered in the fridge until ready to cook.
How to store leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can also freeze the finished dish for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet with a splash of water if the sauce needs loosening.
Hamburger Steaks with Creamy Mushroom Gravy
Ingredients
Hamburger Steaks
- 1.3 pounds ground beef
- 4 tbsp panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp dried onion
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp heavy cream
- 1 egg
- 2 tsp Worcestershire sauce
Creamy Mushroom Gravy
- 1 tbsp olive oil
- 2 tbsp unsalted butter - divided
- 9 ounces mushrooms - sliced
- 1 small yellow onion - diced
- 2 garlic cloves - minced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- ½ cup vegetable broth - or beef broth
- 1 cup heavy cream
- 2 tbsp chopped parsley - for serving
Instructions
- Get your prep done before you start cooking: thinly slice the mushrooms, finely chop the onion, and mince the garlic.
- Add the ingredients for the hamburger steaks to a large bowl and mix with your hands until just combined. Divide the mixture into 4 portions and shape each one into a ball.
- Heat the oil and 1 tablespoon butter in a large nonstick skillet over high heat. Add the beef balls and press each one down with a spatula until about ¾ inch (2 cm) thick. Cook for 3 to 5 minutes per side, then transfer to a clean plate.
- Reduce the heat to medium. Add the onion and garlic to the same skillet and cook for about 2 minutes, until fragrant. Add the mushrooms, salt, pepper, and thyme and cook until the mushrooms release their moisture and start to brown. Stir in the remaining butter.
- Add the flour and stir until incorporated. Stir in the Worcestershire sauce, then pour in the broth. Simmer for 1 minute, scraping up the browned bits from the bottom of the skillet with a wooden spoon.
- Add the cream, bring to a gentle boil, and simmer for 2 minutes. Return the hamburger steaks to the skillet and simmer for 5 to 7 minutes more, or until warmed through.
- Finish with chopped parsley and a little extra black pepper, then serve. Enjoy!
Video
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