For the love of southern cooking, this Southern-Style Hamburger Steaks with Onion and Mushroom Gravy is so dang good!!
If you’re not from the south, you’re probably thinking— errr, isn’t this Salisbury Steak?? No, it’s not; however it’s Salisbury Steaks’ southern cousin. The difference really isn’t much other than the fact that Salisbury Steaks have a bit more “fancy” ingredients in it like breadcrumbs, bell peppers, and more whereas a hamburger steak is just a simple beef patty smother in a fantastic onion gravy.
Growing up my grandmother, Nonnie, made hamburger steaks all the time. The gravy she whipped up was essentially made from a package of onion soup, a package of brown gravy mix, a lot of Worcestershire sauce, some beef broth and sautéed mushrooms and smothered over a skillet burger. Obviously it was delicious.
I’ve taken Nonnie’s recipe and modernized it a bit and made the gravy without all the packaged food and with only real, simple, and clean ingredients. It’s honestly just as savory and perhaps, more delicious. (Sorry, Nonnie. I still love your version!) I love how hearty and comforting this dish is and most importantly, so easy to make!
To serve, I highly recommend making a side of my Whole30 Mashed potatoes and any green goes great with these Southern-Style Hamburger Steaks with Onion and Mushroom Gravy! Enjoy!
SOUTHERN-STYLE HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
INGREDIENTS
FOR THE HAMBURGER STEAKS:
- 1.5 lbs ground beef (preferably 80/20)
- 2 tbsp extra virgin olive oil
- kosher salt
- black pepper
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
- 1 cup beef broth
- 2 tbsp coconut aminos
- 2 tsp yellow mustard
- 2 tsp apple cider vinegar
- 1 tbsp freshly chopped parsley for serving
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INSTRUCTIONS
For the Hamburger Steaks:
- Gently form ground beef into 4 even hamburger patties, being careful not to overwork the meat.
- Heat a large skillet over medium high heat and add olive oil. Immediately before cooking, generously season the patties with kosher salt and pepper on both sides.
- Cook burger on one side until a deep brown crust forms, about 3 minutes. Flip burgers and cook until burger is cooked to your desired doneness. I do mine for 3 to 4 more minutes for medium (pink in the center). Transfer cooked burgers to a plate and set aside.
For the Mushroom and Onion Gravy:
- Once the burgers are cooked, reduce heat in the same skillet to medium and add ghee to melt. Once ghee is melted, add onions and cook, stirring, until tender, about 4 minutes and scraping up any brown bits in the bottom of the skillet. Season with salt, pepper, garlic powder, onion powder, cajun seasoning and dried thyme.
- When the onions are very tender add the mushrooms and stir to combine and cook, stirring, for about 2 more minutes to develop some flavor on the mushrooms. Add arrowroot starch and stir until well-combined into the onion mixture. Reduce heat to a simmer and add the beef broth, coconut aminos, yellow mustard, apple cider vinegar and continue to cook, stirring, until the sauce thickens and all flavors are combined, 4 to 5 more minutes.
- Return the hamburger steaks to the skillet and laddle gravy over the burgers. Top with parsley and serve. Enjoy!