Hamburger Steak with Onions and Gravy Recipe

Ground beef: The main protein component of the dish, providing a rich and savory flavor.

Egg: Acts as a binder to hold the patties together.

Bread crumbs: Adds texture and helps bind the patties.

Onion: Used both chopped in the patties and sliced for the gravy, adding sweetness and depth of flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and seasoning.

Beef broth: The base for the gravy, providing a rich and savory liquid.

All-purpose flour: Thickens the gravy to the desired consistency.

Butter: Adds richness and helps cook the onions for the gravy.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking it, which can result in tough hamburger steaks. Use your hands to mix the ingredients just until combined, and then shape the mixture into patties of even thickness to ensure they cook evenly.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the ingredients together.

• onion, chopped - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami while providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option.

• onion, sliced - Substitute with leeks: Leeks have a milder flavor and can add a different texture to the dish.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a different flavor profile.

• Allow the hamburger steak and gravy to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled hamburger steak and gravy into an airtight container. If you have multiple patties, layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. This ensures the ground beef remains safe to eat while maintaining its flavor and texture.

• For longer storage, place the cooled hamburger steak and gravy in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date and contents. This helps you keep track of how long the hamburger steak has been stored.

• Freeze for up to 2-3 months. While the hamburger steak and gravy will remain safe to eat beyond this period, the quality may start to decline.

• To reheat, thaw the hamburger steak and gravy in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the hamburger steak and gravy in a skillet over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.

• If the gravy thickens too much during reheating, add a splash of beef broth or water to reach the desired consistency.

• Stovetop Method:

  1. Place the leftover hamburger steak and gravy in a skillet.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally and heat until the meat is warmed through and the gravy is bubbling gently.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hamburger steak and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the meat is heated through.

• Microwave Method:

  1. Place the hamburger steak and gravy in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the meat is hot.

• Slow Cooker Method:

  1. Place the hamburger steak and gravy in the slow cooker.
  2. Add a small amount of beef broth or water if the gravy has thickened too much.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the meat is warmed through.

• Sous Vide Method:

  1. Place the hamburger steak and gravy in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Mixing bowl: A large bowl used to combine the ground beef, egg, bread crumbs, chopped onion, salt, and pepper.

• Skillet: A flat-bottomed pan used to cook the patties and later to make the gravy.

• Spatula: A tool used to flip the patties in the skillet to ensure they are browned on both sides.

• Knife: Used to chop the onion and slice another onion for the gravy.

• Cutting board: A surface used for chopping and slicing the onions.

• Measuring spoons: Used to measure out the salt and black pepper.

• Measuring cups: Used to measure the bread crumbs and beef broth.

• Whisk: Used to stir the flour into the onions and to gradually mix in the beef broth to make the gravy.

• Serving plate: A plate used to set aside the cooked patties and later to serve the finished dish.

Prepare ingredients in advance: Chop the onion and measure out the bread crumbs and seasonings ahead of time.

Use pre-made patties: Buy pre-formed ground beef patties to skip the mixing and shaping step.

Quick gravy: Use instant gravy mix instead of making it from scratch to save time.

One-pan method: Cook the patties and onions in the same skillet to reduce cleanup time.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.