Super-Comforting Hamburger Steak Recipe

This super-comforting hamburger steak recipe is perfect at any time of the year, and is a unique way to use ground beef. Easy-to-assemble and melt-in-your-mouth delicious, this hearty dish is guaranteed to be a hit at the dinner table. The secret to making mouthwateringly juicy hamburger steaks doesn't actually have anything to do with the additional ingredients. Choosing the right type of ground beef will drastically alter the quality of the final dish. To make the best hamburger steaks, we recommend using ground beef with 20% fat. If you can buy freshly ground beef, or grind it yourself at home, that's even better.

There so many great options for sides with this beef recipe. Recipe developer Jennine Rye recommends pairing this dish with comforting side dishes like mashed potatoes, rice, or fries to soak up the delicious sauce. Although, if you would prefer to add a healthier element to the meal, she also recommends roasted root vegetables, and fresh greens as options. 

To make these super-comforting hamburger steaks, you will need to gather your ingredients. For this recipe, you will need ground beef, garlic powder, frying oil, butter, onion, mushrooms, beef stock, flour, salt, and pepper for seasoning. You do not have to use a specific type of mushroom for this dish, but any mixture would work well.

Begin by mixing together the ground beef with ½ teaspoon of garlic powder, salt, and pepper, and then divide the mixture into 4 or 5 equally-sized balls. The easiest way to shape the hamburger steaks is by using your hands. Take one of the balls of ground beef, and slowly flatten it between your hands, forming a disc-like shape. Repeat this step with the remaining ground beef, and place any formed hamburger steaks onto a plate covered with parchment paper.

Heat up a large frying pan to a medium-high, and add the frying oil to the pan. When the oil is shimmering, add the hamburger steaks. Cook the hamburger steaks for roughly 3 minutes on each side, or until both sides are nicely colored, then remove them from the pan. They will soon be returned to the pan for further cooking, so they do not need to be cooked through at this point.

To make the gravy, start by adding the butter to the frying pan, along with the sliced onions, and cook them for about 2 minutes. Then, add the sliced mushrooms and the remaining ½ teaspoon of garlic powder, and allow everything to soften for 5 minutes. Stir frequently, so that the onions and mushrooms do not burn.

When the onions and mushrooms have softened, mix in the flour, and allow it to fully absorb into the mixture before adding the beef stock. Allow the mixture to come to a gentle simmer, stirring regularly, before returning the hamburger steaks to the frying pan. Allow everything to simmer gently on the stovetop for 15 minutes, until the sauce has thickened, and the hamburger steaks are cooked through. A thermometer inserted into the center of a hamburger steak should read at least 160 F before serving. Serve straight away, and store any cooled leftovers in an airtight container in the fridge for up to 3 days.