Description
These Hamburger “Steaks” are the ultimate comfort food meal that’s an old-school delicacy. Seasoned ground beef shaped into patties and browned and smothered in rich onion gravy. This recipe has deep Southern roots and makes for an easy, delicious meal that folks will love. Serve these meltingly tender hamburger steaks alongside mashed potatoes and peas for a super comforting, homestyle meal!
Ingredients
- 2 lbs ground beef (I use 85/15)
- ¼ cup chopped scallions, plus more for garnish
- 1 tablespoon Cajun seasoning, plus more for gravy as desired
- 1 packet Sazon seasoning (about 1 ½ teaspoons)
- 1 tablespoon garlic paste
- 1 tablespoon worcestershire sauce
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon dried minced onion
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion, roughly chopped
- 1 Beefy Onion soup packet (see notes)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Instructions
- Assemble the hamburger mixture. In a large bowl, combine the ground beef, chopped scallions, Cajun seasoning, Sazon seasoning, garlic paste, worcestershire sauce, maple syrup (or honey), and dried minced onion. Use your hands (fitted with disposable gloves if desired) to work the mixture to fully combine all of the ingredients until just combined- careful not to overwork to prevent tough patties.
- Marinate beef. Cover the bowl with a lid or plastic wrap and transfer to the refrigerator to marinate for at least 1 hour and up to 24 hours.
- Shape the patties. Use a large spring-loaded scoop (or your hands) to form individual patties. Then flatten the beef patty in the palm of your hands just until a smooth shape is formed. Place the formed patties on a clean plate/vessel and repeat this process until all patties are shaped, you should end up with about 12-13 “steaks.”
- Brown the steaks. In a large, deep skillet or braiser over medium heat, add the oil. When hot, gently swirl the pan to evenly coat the bottom. Add a few steaks (beef patties) into the pan, careful not to overcrowd, work in batches. Let the steaks brown until a deep brown sear appears, about 3-4 minutes. Then carefully flip the steaks to brown on the other side, about 2-3 minutes. Use a slotted utensil to transfer the browned steaks to a clean plate and set aside.
- Build the onion gravy. Add the chopped onion into the same pan and sauté until tender and golden, about 5-6 minutes. Use a wooden utensil to scrape up any bits on the bottom of the pan. Then add the beefy onion soup packet and flour into the pan and toss well to combine, let cook for about 1 minute until the mixture dissolves.
- Add the beef broth and use a wooden utensil to continue scraping up any bits collected on the bottom of the pan. Bring the mixture up to a boil. The gravy should thicken up nicely. Give the gravy a taste test and adjust with more Cajun seasoning to personal preference if desired.
- Finish steaks & onion gravy. Reduce the heat to medium-low and return the steaks to the pan with the gravy, gently tossing well to combine. Let the steaks simmer along with the gravy for all the flavors to meld, about 5-7 minutes. Then remove from heat. Garnish the finished dish with more chopped scallions, if desired.
- Serve the hamburger steaks + onion gravy on top of mashed potatoes and cooked green peas/corn for a complete, homestyle meal- as desired. Enjoy!
Notes
- Beefy Onion Soup Mix: We use Lipton Recipe Secrets Beefy Onion, it’s a dry seasoning mix found in the soup aisle of grocery stores!
- Please read blog post in its entirety for more tips + tricks.