For the love of Southern cooking, this Southern-Style Hamburger Steaks with Onion and Mushroom Gravy is irresistibly good. Rich, savory, and comforting, these hamburger steaks are simple to make and perfect for weeknight dinners or cozy weekend meals.
If you’re not from the South, you may wonder how this compares to Salisbury steak. While the two are cousins in spirit, a Southern-style hamburger steak is intentionally simpler: a well-seasoned ground beef patty pan-seared to develop a deep brown crust, then smothered in a savory onion and mushroom gravy. Salisbury steak often includes breadcrumbs, bell pepper, or other additions; this Southern take keeps the focus on a clean, comforting gravy and the beef itself.
My grandmother, Nonnie, used to make these often. Her gravy relied on pantry mixes and a generous splash of Worcestershire sauce, plus sautéed mushrooms and plenty of onion. I’ve modernized that comforting approach by making the gravy from scratch, using whole, simple ingredients while keeping all the soulful flavor. The result is just as savory and perhaps even more satisfying.
This dish is hearty and straightforward to prepare. The key is to form the patties gently so they stay tender, to achieve a well-browned crust in the skillet, and to take time with the onions so they become sweet and silky before the mushrooms and broth are added. The final gravy is a balance of savory, tangy, and slightly spicy elements that complement the beef perfectly.
Serving suggestions: these hamburger steaks are excellent over mashed potatoes, rice, or cauliflower mash. A simple green vegetable—roasted green beans, sautéed spinach, or steamed broccoli—adds freshness and color. For a low-sodium variation, reduce the added salt and use low-sodium beef broth. If you like a bit more heat, increase the Cajun seasoning to taste.
Notes and tips before the recipe:
- Use 80/20 ground beef for flavor and a juicy texture. Leaner meat can dry out more easily.
- Do not overwork the meat when forming patties; handle gently and press them into even rounds.
- Allow the meat to brown undisturbed to form a flavorful crust—about 3 minutes per side over medium-high heat, depending on your stove.
- Take time to cook the onions until they are tender and slightly caramelized; this builds depth in the gravy.
- Arrowroot starch is used here as a gluten-free thickener; cornstarch can be substituted if needed, using the same amount.
- To make ahead: cook the patties and make the gravy, refrigerate separately, then gently rewarm and combine before serving.
Southern-Style Hamburger Steaks with Onion and Mushroom Gravy
15 mins
15 mins
30 mins
4 people
Ingredients
For the Hamburger Steaks:
- 1.5 lbs ground beef (preferably 80/20)
- 2 tbsp extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
For the Mushroom and Onion Gravy:
- 2 tbsp ghee
- 2 cups yellow onion, thinly sliced (about 1 large onion)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Cajun seasoning (or more to taste)
- 1/2 tsp dried thyme
- 1.5 cups baby bella mushrooms, thinly sliced (about 5 mushrooms)
- 2 tsp arrowroot starch (or cornstarch)
- 1 cup beef broth (use low-sodium if preferred)
- 2 tbsp coconut aminos (or soy sauce)
- 2 tsp yellow mustard
- 2 tsp apple cider vinegar
- 1 tbsp freshly chopped parsley, for serving
Instructions
For the Hamburger Steaks:
- Gently form the ground beef into four even hamburger patties. Avoid overworking the meat to keep the patties tender.
- Heat a large skillet over medium-high heat and add the olive oil. Just before cooking, season both sides of the patties generously with kosher salt and black pepper.
- Cook the patties on one side until a deep brown crust forms, about 3 minutes. Flip and cook another 3–4 minutes for medium (adjust cook time to preferred doneness). Transfer the cooked patties to a plate and set aside.
For the Mushroom and Onion Gravy:
- Reduce the heat to medium in the same skillet and add the ghee to melt. Add the sliced onions and cook, stirring occasionally, until the onions are tender and beginning to caramelize, about 4 minutes. Scrape up any brown bits from the skillet for extra flavor.
- Season the onions with the salt, black pepper, garlic powder, onion powder, Cajun seasoning, and dried thyme. Stir to combine.
- Add the mushrooms and cook, stirring, for 2 more minutes to develop flavor. Sprinkle the arrowroot starch over the mixture and stir until it is evenly incorporated.
- Reduce the heat to a gentle simmer and add the beef broth, coconut aminos, yellow mustard, and apple cider vinegar. Stir and cook until the gravy thickens and the flavors meld, about 4–5 minutes.
- Return the hamburger steaks to the skillet and ladle the gravy over the patties. Sprinkle with freshly chopped parsley and serve immediately. Enjoy!
Nutrition
Calories: 623 kcal, Carbohydrates: 13 g, Protein: 32 g, Fat: 49 g, Saturated Fat: 19 g.
Trans Fat: 2 g, Cholesterol: 140 mg, Sodium: 1122 mg, Potassium: 758 mg, Fiber: 2 g, Sugar: 4 g.
Vitamin A: 217 IU, Vitamin C: 7 mg, Calcium: 67 mg, Iron: 4 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Alex Snodgrass
4 people
623
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