Hamburger Steaks with Onion & Mushroom Gravy

4/15/2024 – This is a kicked-up Salisbury Steak dish inspired by the recipe here. It was very good.


  • Hamburger Steaks:
  • heaping teaspoon of ground mustard
  • heaping teaspoon of smoked paprika
  • 1 large egg
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef (80/20)
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon vegetable oil

Onion and Mushroom Gravy:

  • 10 ounces baby bella mushrooms, sliced
  • dried thyme leaves
  • 3 tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 2 cloves of garlic, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth, hot
  • 2 teaspoons Worcestershire sauce
  • red pepper flakes


  1. For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
  2. Set a large pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
  3. For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned. Transfer the mushrooms to a plate; set aside.
  4. Melt the butter in the pan, add the onions, garlic, and red pepper flakes. Cook until lightly golden. Sprinkle in the flour and cook, stirring. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
  5. Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
  6. Turn the patties over a few times to coat in the sauce. Season with salt and pepper.
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