Juicy Hamburger Steak Recipe | Easy Seasoned Burger Patties Dinner Day
Juicy hamburger steaks seared to a crust and simmered in a quick onion gravy for a diner-style, weeknight-friendly dinner. Simple seasonings and gentle mixing keep the patties tender and flavorful.
Ingredients
Ingredients
- 1.5 pounds 80/20 ground beef
- 1/3 cup fine breadcrumbs (panko or plain)
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- Salt and pepper, to taste
- Mashed potatoes, rice, or buttered noodles, for serving
- Chopped parsley, for garnish
Instructions
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire, Dijon, salt, pepper, onion powder, and garlic powder, mixing gently just until uniform.
- Divide the mixture into 4 to 5 portions and shape into oval patties about 3/4 inch thick, pressing a shallow dimple in the center of each.
- Heat a large heavy skillet over medium-high heat with a thin film of oil.
- Sear the patties 3 to 4 minutes per side until deeply browned, then transfer them to a plate.
- Reduce heat to medium and add the butter to the same skillet.
- Add the sliced onions with a pinch of salt and cook, stirring often, until soft and golden at the edges, 6 to 8 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the onions and stir for 30 seconds.
- Slowly pour in the beef broth while stirring to avoid lumps, then add the Worcestershire and soy sauce and simmer 2 to 3 minutes until slightly thickened; taste and season.
- Nestle the patties back into the skillet and reduce heat to medium-low; simmer 4 to 6 minutes, spooning sauce over the top, until the centers reach 160°F or your preferred doneness.
- Serve the patties topped with the onions and gravy, garnish with parsley, and plate with mashed potatoes, rice, or buttered noodles.
Notes
Use 80/20 ground beef for best juiciness; 85/15 works with care. Avoid overmixing to keep patties tender and always press a center dimple to prevent puffing. For gluten-free, use GF breadcrumbs and thicken with cornstarch slurry instead of flour. Add mushrooms with the onions for a steakhouse-style gravy, or boost depth with a little cracked pepper and a splash of cream. Leftovers keep refrigerated up to 4 days or frozen up to 3 months; reheat gently with a splash of broth.