Nothing beats a good Hamburger Steak—juicy beef patties seared to perfection and smothered in a rich, creamy mushroom gravy. It’s classic comfort food, perfect with mashed potatoes or rice. Simple, hearty, and packed with flavor!
Back in my food truck days, we played around with versions of this, but the key always stayed the same—let the patties chill before cooking. That little trick helps them hold together and soak up all the seasoning.
And when it comes to the gravy, take your time! Let the mushrooms cook down until they’re golden before adding the creamy sauce.
Want a twist? Swap the crackers for panko breadcrumbs for a crispier bite, or add a splash of hot sauce for a little Louisiana heat. However you make it, this dish is all about rich, soulful flavors that bring serious comfort.
Why This Is My Go-To Recipe?
- A Family Tradition: Growing up, this dish was a staple at our dinner table, and recreating it brings back fond memories.
- Quick and Satisfying: On busy weeknights, this recipe comes together swiftly, providing a hearty meal without much fuss.
- Versatile Pairings: Whether served with mashed potatoes, over rice, or alongside a crisp salad, it adapts to whatever I have on hand.
- Protein-Packed: Knowing it’s a good source of protein makes it a nutritious choice that keeps everyone full and energized.
Hamburger Steak Recipe
Equipment
- Fork or hands
- Tray or baking sheet
- Plastic Wrap
- Large Skillet
- Spatula
Ingredients
- 1 lb. ground beef
- 1 large egg
- ½ cup Saltine cracker crumbs about 14 crackers
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons salted butter divided
- 1 tablespoon vegetable oil
- 2 cloves garlic minced (about 2 teaspoons total)
- 8 ounces sliced fresh mushrooms
- 1 10.5 ounce can condensed cream of mushroom soup
- ½ cup milk
- 2 tablespoons chopped fresh parsley plus extra for garnish
Instructions
- Line a tray with wax paper and set aside.
- In a bowl, mix ground beef, egg, cracker crumbs, Worcestershire sauce, salt, onion powder, and black pepper.
- Shape into 4 patties, place on the tray, cover, and refrigerate for at least 1 hour or overnight.
- Heat butter and oil in a skillet over medium-high heat. Cook patties for 3-4 minutes per side until browned. Remove and keep warm.
- Add more butter to the skillet, then cook mushrooms for 5-7 minutes. Add garlic and stir for 30 seconds.
- Stir in condensed soup and milk, then simmer on low for 5 minutes, stirring often. Add parsley.
- Return patties to the skillet, spoon gravy over them, and warm on low heat.
- Garnish with fresh parsley and serve immediately.
Nutrition
Tips for the Best Hamburger Steak!
- Don’t Overmix the Meat – Gently mix the ingredients to keep the patties tender. Overmixing can make them dense and tough.
- Chill the Patties – Letting the patties rest in the fridge helps them hold their shape while cooking.
- Use a Hot Skillet – A properly heated skillet ensures a nice sear on the patties, locking in juices and flavor.
- Don’t Press the Patties – Avoid pressing down on the patties while cooking, as it squeezes out the juices and makes them dry.
- Customize the Gravy – For a richer sauce, use beef broth instead of milk, or add a splash of heavy cream for extra creaminess.
- Add More Flavor – Enhance the seasoning with a dash of soy sauce, smoked paprika, or a pinch of cayenne pepper.
