How to Make the Best HAMBURGER STEAKS WITH ONION GRAVY in Your City
Your City: Bald Buck’s Best Hamburger Steaks with Onion Gravy bring tender, juicy beef patties smothered in a rich, savory onion gravy, pure comfort food done right.
What Most People Don’t Know About Making HAMBURGER STEAKS WITH ONION GRAVY
- Too much fat = greasy gravy: After browning, drain most of the fat: leave just enough to cook the onions.
- Flour-to-liquid ratio matters: For medium-thick gravy, use 2 tablespoons of flour per cup of liquid.
- The fond is flavor gold: Scrape up all the browned bits when adding broth: they make the sauce rich and meaty.
Ingredients (Serves 4)
For the Hamburger Steaks:
- 1 lb ground beef (80/20 or 85/15)
- ¼ cup plain breadcrumbs
- 1 large egg
- 1 tsp Worcestershire sauce
- 1½ tsp Bald Buck Seasoning
- ¼ tsp black pepper
For the Gravy:
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced (about 1–1¼ cups)
- 3 tbsp all-purpose flour
- 1½ cups beef broth
- 1 tbsp dry sherry (optional but excellent)
- 1 tsp Dijon mustard (optional, for depth)
- 1 bay leaf (optional)
- Bald Buck Seasoning and black pepper, to taste
- Fresh chopped parsley (for garnish)
Instructions
- Mix and Shape Patties: In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire, and 1½ tsp Bald Buck Seasoning. Add pepper and mix gently until just combined. Shape into 4 oval patties about ¾-inch thick and press a thumb dent in the center of each.
- Brown the Patties: Heat oil in a large skillet over medium-high heat. Add patties and sear 3–4 minutes per side until browned. Transfer to a plate and cover loosely with foil.
- Drain the Fat: Carefully pour off excess grease, leaving about 1–2 tbsp in the skillet.
- Cook the Onions: Add sliced onions and cook over medium heat, stirring often, for 5–7 minutes until soft and golden.
- Add Flour and Make the Roux: Sprinkle flour over onions. Stir and cook 1–2 minutes until slightly golden to build flavor and thickness.
- Deglaze with Broth: Slowly pour in beef broth while stirring, scraping up all browned bits. Add sherry, mustard, and bay leaf if using. Bring to a gentle simmer and cook 3–5 minutes until gravy thickens.
- Simmer the Patties: Return browned patties to the skillet, nestling them into the gravy. Cover and reduce heat to low. Simmer 8–10 minutes, or until internal temperature reaches 160°F (71°C).
- Finish and Serve: Taste the gravy and adjust with more Bald Buck Seasoning and pepper as needed. Remove bay leaf. Serve steaks smothered with onion gravy and garnish with parsley.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
