Southern-Style Hamburger Steaks with Onion and Mushroom Gravy

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

Serves: 4 people

Print

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

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

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!

Author: Alex Snodgrass