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Hamburger Steak With Onion Gravy

Hamburger steak with onion gravy features juicy, seasoned beef patties seared to a deep golden-brown crust, then simmered low until fork-tender. Sautéed onions and pan drippings melt into a silky gravy thickened with cornstarch for rich, savory flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Hamburger steak patties
  • 3 lb ground beef
  • 1 yellow onion, chopped
  • 3 tbsp olive oil, divided
  • 1 tbsp Worcestershire sauce
  • 1 large egg
  • 1 pinch ground cumin
  • 1 tbsp soy sauce
  • 3 tbsp cornstarch
  • 1.5 cup beef broth
  • 0.33 cup milk
  • 0.25 salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the onions
  1. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat, then sauté the chopped onion for about 5 minutes until softened. Set most of the onion aside, reserving some for the patties.
Form and cook the patties
  1. Combine the ground beef with three-quarters of the sautéed onion, Worcestershire sauce, egg, ground cumin, salt, and pepper, then mix well. Form into 6 oval patties.
  2. Heat 1 tablespoon olive oil per batch in the skillet, then cook the patties for 4 to 5 minutes per side until browned. Remove patties and leave the browned bits in the pan.
Make the onion gravy
  1. Add the remaining onions, soy sauce, and cornstarch to the pan and cook for 1 minute. Slowly whisk in the beef broth and milk.
  2. Reduce the heat and whisk until the gravy thickens, about 10 minutes, adding water if needed. Taste and adjust with salt and pepper.
Simmer and serve
  1. Return the patties to the gravy and simmer over low heat, basting, for about 15 minutes until warmed through. Serve with the onion gravy spooned over the top.

Notes

Pro tip: don’t skip the browned bits in the pan—those caramelized drippings are what make the gravy taste deep and savory. Store leftovers in the fridge up to 3 days in a covered container; reheat gently in a skillet until hot. Freezing is okay for up to 2 months, though gravy may thicken more on reheating. For a lighter option, use lean ground beef (90% lean or higher) to reduce fat while keeping the same onion-gravy method.