Ingredients:
For the Burger Steaks:
- 1 lb ground beef
- 1 large egg
- ¼ cup breadcrumbs, plain
- 1 teaspoon Worcestershire sauce
- ½ teaspoon each, salt and pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon extra virgin olive oil
For the Mushroom and Onion Sauce:
- 1 cup white or yellow onion, sliced
- 1 cup white mushrooms, sliced (button mushrooms or cremini mushrooms recommended)
- 1 tablespoon garlic, chopped
- 2 tablespoons dry sherry cooking wine
- 2 cups beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (to make a cornstarch slurry)
Instructions:
- Prepare the burger steaks:
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika. Mix everything together until just combined—avoid overmixing to ensure the patties remain tender.
- Shape the mixture into eight 2-inch balls. Flatten each ball into a patty.
- Heat a large skillet (cast iron preferred for better searing) over medium heat and add the olive oil. Once the oil is shimmering, add the patties to the skillet. You may need to cook them in batches to avoid overcrowding.
- Cook the patties for about 3-4 minutes on each side until they are golden brown and fully cooked. Transfer the patties to a plate and cover them with aluminum foil to keep warm. If there’s excess grease, drain it from the skillet before proceeding with the sauce.
- Make the mushroom and onion sauce:
- Using the same skillet, add the sliced mushrooms and onions. Sauté until they are tender and slightly golden, about 4 minutes.
- Add the chopped garlic and cook for an additional 30 seconds until fragrant.
- Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. This will add flavor to your sauce.
- Add the beef broth and stir to combine. While stirring, slowly add the cornstarch slurry to the skillet, ensuring it mixes well without clumping.
- Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to thicken slightly, about 5 minutes.
- Combine and simmer:
- Return the browned burger patties to the skillet, submerging them in the sauce. Cover and simmer on low heat for 10 to 15 minutes, allowing the flavors to meld and the patties to soak up some of the sauce.
- Serve:
- Serve the hamburger steaks hot, topped with the mushroom and onion gravy. This dish pairs wonderfully with mashed potatoes, rice, or your favorite steamed vegetables.
Enjoy your hearty and flavorful Southern Hamburger Steaks with Onion Mushroom Gravy!
