Hamburger Steak Recipe with Onion Mushroom Gravy: Cozy Skillet Comfort

Some nights you want dinner that tastes like a hug: simple, savory, and ready before anyone asks “what’s for supper?” That’s where this Hamburger Steak with Onion Mushroom Gravy shines. Juicy, well-seasoned ground-beef patties seared in a hot skillet and smothered in a glossy, savory onion-mushroom gravy—spooned over mashed potatoes or buttered egg noodles. It’s diner-style nostalgia, made cozier for home.

I first made this on a chilly evening after the bakery closed, when I needed something sturdy yet simple. A quick sear in cast iron, a handful of pantry staples, and the whole kitchen smelled like Sunday supper. It has lived in my “weeknight forever” file ever since.

Why You’ll Love This Hamburger Steak with Onion Mushroom Gravy

• Classic comfort, quick timeline: 30–35 minutes, start to finish.
• Juicy, never dry: A few smart mix-ins keep the patties tender.
• One-pan magic: Build deep, beefy flavor right in the skillet.
• Budget-friendly: Ground beef + pantry staples = hearty dinner for less.
• Meal-prep friendly: Patties and gravy reheat beautifully.
• Family-approved: Mild, savory flavors with optional kick.

Ingredients

For the Hamburger Steaks

• 1 ½ lbs (680 g) ground beef (80/20 for best juiciness)
• ½ cup fresh breadcrumbs (or crushed pork rinds for low-carb)
• 1 large egg
• 2 tbsp milk (or broth)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1–2 tbsp oil (olive or neutral) for searing

For the Onion Mushroom Gravy

• 2 tbsp unsalted butter (plus 1 tbsp oil if needed)
• 1 large yellow onion, thinly sliced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (or 1 ½ tbsp cornstarch for GF slurry)
• 2 cups low-sodium beef broth, divided
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp kosher salt, to taste
• ¼ tsp black pepper
• Optional: 1 tsp fresh thyme leaves or ¼ tsp dried thyme
• Optional richness: 2–3 tsp cold butter to finish (mounting)

To Serve

• Mashed potatoes, buttered noodles, or steamed rice
• Chopped parsley (optional)

Step-by-Step Instructions

1. Mix the patties: In a bowl, combine beef, breadcrumbs, egg, milk, Worcestershire, Dijon, onion powder, garlic powder, salt, and pepper. Gently mix (don’t compact). Shape into 6 oval patties, ~¾-inch thick.
2. Sear: Heat 1–2 tbsp oil in a large skillet (cast iron if you have it) over medium-high. Sear patties 3–4 minutes per side until well browned. Transfer to a plate (they’ll finish in the gravy).
3. Start the gravy base: Reduce heat to medium. Add butter to the same skillet (add a splash of oil if pan looks dry). Sauté onions with a pinch of salt 4–5 minutes until soft and golden at the edges. Add mushrooms; cook 4–5 minutes until they release moisture and brown. Stir in garlic for 30 seconds.
4. Thicken: Sprinkle flour over onions/mushrooms; cook 1 minute, stirring. Slowly whisk in 1 ½ cups broth until smooth. Add Worcestershire, Dijon, thyme (if using), pepper, and salt to taste.
5. Simmer & finish patties: Nestle patties (and any juices) into the gravy. Add up to ½ cup extra broth if you want a looser gravy. Simmer gently 6–8 minutes, turning once, until patties reach 160°F (71°C).
6. Gloss & serve: Off heat, swirl in a teaspoon or two of cold butter for shine (optional). Taste and adjust seasoning. Serve over mashed potatoes or noodles, ladling gravy generously on top. Sprinkle parsley if you like.

How to Serve Hamburger Steak with Onion Mushroom Gravy

I love to ladle these hamburger steaks with onion mushroom gravy over creamy mashed potatoes so the gravy finds all the little valleys. Buttered egg noodles or garlic toast also make an easy “diner plate” that keeps cleanup short. For crunch and color, add quick sides: lemony green beans, roasted carrots, a simple salad, or skillet zucchini.

For a cozy “steakhouse at home” spread, set the skillet right on a trivet and let everyone serve themselves. A little extra Worcestershire at the table goes a long way for folks who like that savory pop.

Want a second warm dish for a crowd? Don’t miss our Crockpot French Onion Meatballs—another gravy-forward, everyone-goes-back-for-seconds favorite. Craving something bright on the side? Skillet Cranberry Orange Chicken brings citrusy lift that complements the richness here. And if you’re dreaming of a holiday beef main for future planning, bookmark Christmas Stuffed Beef Tenderloin for a showstopping centerpiece.

If you’re serving little ones, slice the patties into bite-size pieces and thin the gravy with a splash of broth to keep textures soft. For spice lovers, a dash of hot sauce or a pinch of cayenne in the gravy adds gentle heat without overpowering the onion-mushroom depth.

How to Store Hamburger Steak with Onion Mushroom Gravy

This dish stores and reheats like a dream—hello, meal prep.

• Refrigerate: Cool, then store patties and gravy together in airtight containers for up to 4 days.
• Reheat: Warm gently in a skillet over low heat, adding splashes of broth or water to keep the gravy silky. Microwave in 60-second bursts, stirring the gravy between bursts to avoid hot spots.
• Freeze: Place patties in a single layer on a tray to firm, then pack with gravy in freezer containers for up to 3 months. Thaw overnight in the fridge. Reheat low and slow, loosening with broth.
• Make-ahead: Shape patties up to 24 hours early. Store covered; sear and simmer in gravy right before serving. You can also make the gravy base (through Step 4) a day ahead—cool, cover, and rewarm before nestling in the patties.

For a “freezer supper kit,” pack cooked patties + gravy in one container and a separate bag of frozen mashed potatoes or cooked egg noodles. Future-you will be thrilled on a busy night.

Tips for the Juiciest Patties & Silkiest Gravy

• Don’t overmix: Work the beef gently; compacting = tough patties.
• Fat matters: 80/20 ground beef yields the most tender, flavorful results.
• Breadcrumb hack: Fresh breadcrumbs keep moisture; for low-carb, use crushed pork rinds or almond-flour “crumbs.”
• Deep browning: Let patties sear undisturbed to build fond (those tasty brown bits = better gravy).
• Onions first, then mushrooms: Onions release sugars; mushrooms need space to brown—avoid crowding.
• Smooth gravy: Sprinkle flour evenly and cook 1 minute before adding liquid; whisk in broth gradually.
• Season in layers: Salt the onions, taste the gravy, and finish with a final pinch if needed.
• Shine trick: Finish gravy with a pat of cold butter (classic French “monter au beurre”).
• Gluten-free route: Skip flour; thicken with a cornstarch slurry (1 ½ tbsp cornstarch + 3 tbsp cold water) stirred in at a simmer.
• Make it richer: A splash of cream or 1–2 tsp soy sauce (or tamari) deepens umami.

Variations of Hamburger Steak with Onion Mushroom Gravy

• Salisbury-Style: Add 1 tbsp ketchup and 1 tsp soy sauce to the gravy; a teaspoon of mustard in the patties leans classic Salisbury steak.
• Swiss Onion: Top finished patties with Swiss or provolone; broil 1–2 minutes until melty—very French-onion-vibes.
• Peppercorn Cream: Stir in 2–3 tbsp cream and 1 tsp crushed peppercorns for a bistro twist.
• Smothered Turkey Patties: Swap beef for ground turkey; use chicken broth; add a splash of apple cider for sweetness.
• Low-Carb Gravy: Use xanthan gum (a tiny pinch whisked in) or reduce longer instead of flour.
• Herb & Shallot: Use sliced shallots instead of onion, add fresh thyme and parsley for a lighter profile.
• Steakhouse Mushroom: Add a splash of dry sherry while sautéing mushrooms for depth.

Want to level up special-occasion beef? Check out our classic showstoppers: Don’t miss our Best Beef Wellington Recipe for a holiday centerpiece.

FAQs

Q1: Can I make this dairy-free?
Yes. Use oil instead of butter and skip the finishing butter; Dijon and Worcestershire keep it flavorful.

Q2: My gravy is too thick—what now?
Whisk in hot broth, a few tablespoons at a time, until it’s silky.

Q3: Can I bake the patties instead of pan-searing?
You can bake at 400°F (205°C) for 10–12 minutes, but you’ll miss sear flavor. If you bake, deglaze the tray drippings into the gravy.

Q4: Can I use ground venison or bison?
Yes—add 1–2 tsp olive oil to the mix for extra moisture; they’re leaner than beef.

Q5: What can I serve instead of potatoes?
Buttered noodles, cauliflower mash, rice, or crusty bread for dipping.

Final Thoughts

This Hamburger Steak with Onion Mushroom Gravy is weeknight comfort at its best—humble ingredients turned into something deeply satisfying. Keep this skillet supper in your back pocket for nights when you need dinner to feel like home.

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Hamburger Steak Recipe with Onion Mushroom Gravy

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• Author: Rosie
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Juicy skillet hamburger steaks smothered in silky onion–mushroom gravy. A 35-minute one-pan comfort dinner the whole family loves.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs ground beef (80/20)
• 1/2 cup fresh breadcrumbs (or crushed pork rinds for low-carb)
• 1 large egg
• 2 tbsp milk (or beef broth)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1–2 tbsp oil (for searing)

GRAVY

• 2 tbsp unsalted butter (plus 1 tbsp oil if needed)
• 1 large yellow onion, thinly sliced
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (or 1 1/2 tbsp cornstarch for GF slurry)
• 2 cups low-sodium beef broth, divided
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, to taste
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/4 tsp dried), optional
• 2 tsp cold butter to finish, optional

TO SERVE

• Mashed potatoes, buttered noodles, or rice
• Chopped parsley (optional)

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Instructions

1. Combine beef, breadcrumbs, egg, milk, Worcestershire, Dijon, onion powder, garlic powder, salt, and pepper. Mix gently; form 6 oval patties (~3/4 inch thick).

2. Heat oil in a large skillet over medium-high. Sear patties 3–4 minutes per side until deeply browned. Transfer to a plate (they will finish in the gravy).

3. Reduce heat to medium. Add butter (and a splash of oil if needed). Sauté onions with a pinch of salt 4–5 minutes until golden at the edges. Add mushrooms; cook 4–5 minutes. Stir in garlic for 30 seconds.

4. Sprinkle flour over onions/mushrooms; cook 1 minute, stirring. Slowly whisk in 1 1/2 cups broth until smooth. Add Worcestershire, Dijon, thyme (if using), pepper, and salt to taste.

5. Nestle patties (and any juices) into the gravy. Add up to 1/2 cup more broth for a looser gravy. Simmer gently 6–8 minutes, turning once, until patties reach 160°F (71°C).

6. Off heat, swirl in cold butter for shine (optional). Taste and adjust seasoning. Serve over mash, noodles, or rice; spoon extra gravy on top and garnish with parsley.

Notes

Use 80/20 beef for the juiciest texture.

Gluten-free: thicken with a cornstarch slurry instead of flour.

Make-ahead: patties and gravy keep 4 days refrigerated; freeze up to 3 months.

Add a splash of cream or soy/tamari for richer umami if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 patty with gravy
• Calories: 360
• Sugar: 2g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 135mg