Hamburger Steak, Onions & Gravy


What a delicious, one pan classic Hamburger Steak smothered in onions, served with mashed potatoes and covered with gravy. Made with ingredients you probably already have in your kitchen and an easy meal to prepare.

Source: Adapted from Anne Marie Sweden






In a large bowl add the ground beef, egg,

bread crumbs, pepper, salt, onion powder,

garlic powder and Worcestershire Sauce.



Using your hands, combine and

shape the mixture into a loaf.



Divide the loaf into 8 equal pieces

and roll each piece into a ball.



Using your hands, flatten the balls

into small hamburger shapes.



In a large pan over medium heat,

add the oil and heat the oil until hot.



Add the hamburgers and onions to the pan.



Cook for about 4 minutes or until the

hamburgers are nicely brown on the bottom.



Turn the hamburgers over and cook another

4 minutes or until that side is nicely brown too.



Remove the hamburgers to

a plate and keep warm.



Sprinkle the flour over the

onions and drippings.



Stir with a fork until the flour

sticks to the onions.



Slowly stir in the beef

broth until combined.



Add the last 1/2 tsp of salt and stir.



Stirring, bring to a simmer

until thick and bubbly. This should take

about 5 minutes once it is simmering.

Turn the heat to low.



Add the hamburgers back into the pan.

Turn them over getting gravy on both

sides. Cover and simmer for 15 minutes.



Serve with mashed potatoes.


Hamburger Steak, Onions & Gravy



  • 1 pound ground beef
  • 1 egg, slightly beaten
  • 1/4 cup bread crumbs
  • 1/4 tsp ground black pepper
  • 1/2 tsp seasoned salt (for the hamburger)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 Tbsp. olive oil
  • 1 large onion, sliced
  • 2 Tbsp. all purpose flour
  • 14.5 oz. beef broth
  • 1/2 tsp. seasoned salt (for the gravy)


  1. In a large bowl combine with your hands the ground beef, egg, bread crumbs, pepper, 1/2 tsp of salt, onion powder, garlic powder and Worcestershire sauce.
  2. Form the mixture into an loaf.
  3. Divide the loaf into 8 equal pieces. Roll each piece into a ball then flatten into a small hamburger shape.
  4. Place the oil into a large pan and heat over medium heat.
  5. Add the hamburgers and onions to the pan.
  6. Cook for about 4 minutes or until the bottom of the hamburger is brown. Turn the hamburgers over and repeat.
  7. Remove the hamburgers to a plate and keep warm.
  8. Sprinkle the flour over the onion and drippings. Toss with a fork until the onions are covered in all of the flour.
  9. Slowly stir in the beef broth. Add 1/2 tsp. of salt and stir. Continue to stir and bring to a simmer. Simmer until thick and bubbly. This should take about 5 minutes after it comes to a simmer. Turn the heat to low.
  10. Add the hamburgers to the pan. Turn them over coating both sides with the gravy.
  11. Simmer, with a lid, for 15 minutes.
  12. Serve with mashed potatoes.


  1. So almost like little mini-meatloaves in gravy. It’s truly the fond in the pan that makes this dish so delicious.

    They serve this sort of thing at the VA Hospital when my husband gets his chemo infusion there. It is pretty good for institution food, but homemade is better! The slow cooking of the onions makes a big difference. I frequently toss in some onions (sliced the long way instead of crosscut) into the pan when making my darling’s precious cheeseburger at lunch time. Nothing to put the resultant pan juices in, so I just pour them into a jar for the next opportunity. Those few tablespoons of meaty goodness add a lot to some other dish, even just a simple soup.

    Virtual hugs,


    • Yes like mini meatloaves shaped like hamburgers. Kudos to you for saving the few tablespoons of meaty goodness! Have you ever made bone broth? I save all vegetable scraps, even the skins and freeze them until we get our side of beef bones. I cook it all together, smash the bones to get the marrow out and so on. It is a process that takes about 40 hours to complete. It is super healthy and some people drink a cup a day just for the health benefit.

      • Yes on the bone broth. I’ve been doing that for over 50 years – back in the days of the good ol’ Presto Pressure Cooker! I do it in the InstantPot now in a lot less time.

        Back when I was overrun with dogs (4) and cats (6), I made the broth for us, and then reintroduced the bones and water to the pressure cooker and turned them to mush to mix in with the dry dog food.

        They loved it as much as we did! ;->

        But just for us – no animals now. 🙁

      • Oh my I didn’t even know you could make it in the instant pot. I have only made mine in the 18 quart electric roaster because I make so much. I also didn’t know you could turn the bones to mush! I cracked my bones to get the bone marrow into the broth then pitched them. I don’t have a dog anymore though. Thank you for sharing that…very interesting!

  2. If ever you see Australian recipes for rissoles, it’s the same as this. I used to cook for aged people many moons ago and this was one of their favourites. I think because it’s easy to eat. – don’t mind it myself either.

    • You’re right! Always a diner classic, I never gave that a thought Linda! I thought of you again today. I was power washing the house and found many, many wasps going in and out of the soffit! There were a good 30 that came out when I sprayed the soffit so who knows how big the nest is! My husband tried to spray in a small hole tonight (once they were sleeping) but I don’t think it did a thing…ugh.

      • Yes, it was a diner classic. Joni who follows both of us had a recent bout with wasps and had a pest control visit … still has a few hangers on and will be doing a post about it. Yesterday at the botanical gardens, the woman told me the wasps were bad at the conservatory and were aggressive, biting several of the volunteers who water the plants on the legs when they watered and disturbed their nests!

      • Oh no! Poor volunteers. My husband sprayed inside the soffit that night. They were flying around the soffit the next day but didn’t enter. Now they appear to be gone….thank God!

  3. Do you happen to know what lean/fat ratio ground beef you used? The reason I ask is, I made another meatball recipe and they turned out to be hard dry hockey pucks that ended up in the trash. I probably used beef that was too lean. Not really sure.

    Looking forward to making this!!!! Can’t get much better than mashed taters and gravy.

    • We buy a side of beef from a farmer and he takes it to the butcher. I have never asked but I never have to drain the grease, it is gone by the time the meat finishes cooking. I don’t think you would have an issue with this recipe. I have been making it for years and it always turns our fantastic. Enjoy!!!!

      • That reminds me of when I was little and I’d go with my Mom to the meat market on Saturdays. I was oblivious to the fact that the meat we were buying was butchered right next door. I don’t think I could go there today. I love meat but I don’t want to think about where it came from. LOL

        I was reading up on the percentages and it sounds like I need the 70/30.

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