Ingredients

1.3 pounds ground beef

4 tbsp panko breadcrumbs

½ tsp garlic powder

½ tsp dried onion

1 tsp salt

1 tsp black pepper

2 tbsp heavy cream

1 egg

2 tsp Worcestershire sauce

1 tbsp olive oil

2 tbsp unsalted butter (divided)

9 ounces mushrooms (sliced)

1 small yellow onion (diced)

2 garlic cloves (minced)

1 tsp dried thyme

1 tsp salt

1 tsp black pepper

2 tbsp all-purpose flour

1 tbsp Worcestershire sauce

½ cup vegetable broth (or beef broth)

1 cup heavy cream

2 tbsp chopped parsley (for serving)

Instructions

Step 1: Prepare your ingredients by thinly slicing the mushrooms, dicing the yellow onion, and mincing the garlic cloves.

Step 2: In a large bowl, combine the ground beef, panko breadcrumbs, garlic powder, dried onion, salt, black pepper, 2 tablespoons heavy cream, egg, and 2 teaspoons Worcestershire sauce. Mix gently with your hands until just combined.

Step 3: Divide the mixture into 4 equal portions and shape each into a ball.

Step 4: Heat olive oil and 1 tablespoon of butter in a large nonstick skillet over high heat. Add the beef balls and press each one down with a spatula to about ¾ inch (2 cm) thickness. Cook for 3 to 5 minutes per side until browned and cooked through, then transfer to a clean plate.

Step 5: Reduce the heat to medium. Add diced onion and minced garlic to the skillet and cook for about 2 minutes until fragrant.

Step 6: Add sliced mushrooms, 1 teaspoon salt, 1 teaspoon black pepper, and dried thyme. Cook until the mushrooms release their moisture and begin to brown, then stir in the remaining 1 tablespoon of butter.

Step 7: Sprinkle the flour over the mushroom mixture and stir to incorporate evenly. Stir in 1 tablespoon Worcestershire sauce, then pour in the broth. Simmer for 1 minute, scraping up any browned bits from the skillet bottom.

Step 8: Add 1 cup heavy cream, bring the sauce to a gentle boil, and simmer for 2 minutes until slightly thickened.

Step 9: Return the hamburger steaks to the skillet and simmer for an additional 5 to 7 minutes, or until they are heated through and the flavors meld.

Step 10: Garnish with chopped parsley and a sprinkle of black pepper before serving. Enjoy your creamy, savory hamburger steaks!

Tips & Variations

Use ground chuck for more flavor and juiciness in your hamburger steaks.

Substitute heavy cream with half-and-half for a lighter gravy.

Add a splash of red wine to the gravy during deglazing for extra depth.

Serve the hamburger steaks over mashed potatoes or egg noodles to soak up the rich gravy.

Fresh thyme can be used instead of dried for a brighter herb flavor.

Storage

Store leftover hamburger steaks with mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even warming. The gravy may thicken when chilled; add a splash of broth or cream while reheating if needed to loosen the sauce.

FAQs

Can I make the hamburger steaks ahead of time?

Yes, you can prepare the hamburger steaks in advance and refrigerate them before cooking the gravy. Cook the steaks fresh to preserve juiciness, or reheat gently if fully cooked beforehand.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers work well as a binder to keep the patties tender.