Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy
Hamburger Steak with Mushroom Gravy Header

Hamburger Steak with Mushroom Gravy, with its irresistible combination of seared juicy beef patties, generously smothered in a savory Mushroom Gravy, that adds depth and richness to every bite. Quite similar to the classic Salisbury Steak.

The best part about this recipe is that it comes together quickly. Making it perfect for a quick and satisfying weeknight dinner. Especially if you’ve had the Beef patties already made up and frozen. If not, it doesn’t take too much time to make these up, either.

Hamburger Patties

For additional information on Hamburgers, check out my post on How to make Burgers.

For these, I wanted an extra beefiness to them, so I added in 4 Tbl of Beef Suet. Ideally, you want to process the Beef Suet in a food processor for a bit to chop into smaller pieces. But you can just throw them in, which is what I did.

90 g beef patties with Beef Suet

Beef Patties

1 lb of Ground Beef with Burger Mixin and added Beef Suet.

These can be made out from 45g-60 g portions, serving two of them per person. To 90 g or a Quarter pound Burger patty, serving 1 per person.

Beef Sausage Patties

Typically, for a Salisbury Steak style dish, the Patties is of a sausage texture and some even like it for Burgers too. For this dish, I do prefer a sausage like texture to the patties, just the same for Salisbury Steak. However, I use baking Soda to achieve this rather than Breadcrumbs & Eggs, which are typically added for Salisbury Steak.

For the Sausage texture, add in 1/4 tsp of Baking soda instead of the Baking Powder in the Burger Mixin to alter the PH and create a Sausage texture. For a more drastic effect, the baking soda can be increased to 1/2 tsp per 1 lb of Beef. Else, just keep the Baking Powder in for Hamburger Steak Patties.

A bit of Worcestershire Sauce can be added to the Burger Mix too!

Mixed Hamburger Seasoned Beef

Burger Mixin

  • 1 lb cold ground Beef
  • 1 tsp Beef Powder
  • 1/2 tsp MSG
  • 1/4 tsp Baking Powder
    • Or for a sausage texture exchange the baking powder with equal amount of Baking Soda

Searing Hamburger Patties

When searing Burgers, heat the skillet up and let it get really hot. Place the Patties in and leave them. Don’t move them around, just let them sear. Flip for the other side to sear and cook through just until the juices run clear. You can press down on the patties to check if the Juices are clear.

I prefer to have the freshly made up Hamburger Steak Patties frozen before searing. Not only does it make for easier handling, but it keeps the burger juicy as the outside gets a good sear. Especially so with thinner burger patties. Although, you can certainly make them up and sear right away.

Season with Salt & Pepper before or after they sear, and cook just until the juices run clear for optimal juiciness.

Quarter Pound Burger Patties

Seared Burger Patties

  • 45 g burger patties on medium heat will only take about 2 minutes per side
  • 90 g burger patties on medium heat will take about 3 minutes per side
  • 1/4 lbs. on medium heat will take about 4–5 minutes per side. If pressed out to about 1/2 inch or a bit less, then about 3 minutes per side.

Salt & Pepper Blend

This is a great all around seasoning to use for seasoning in general. Use Salt & Pepper to season the Hamburger Patties and the Mushroom Gravy if needed. Just combine and blend in a small bowl to use.

Salt & Pepper Blend

Salt & Pepper

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Mushroom Gravy

Add Mushroom Gravy to the pan after searing the Burger Patties and mix well. Simmer until the desired thickness while mixing every so often and ladle over the patties. Or place the seared Burger Patties back into the pan with the Gravy to heat through before serving.

Just throw everything together into a bowl and mix well. Set aside until done searing the Burgers. Then add it to the skillet and pick up the fond from searing the Burgers.

Pot of Mushroom Gravy

Mushroom Gravy

  • 2 Cups Water
  • 1 Can Cream of Mushroom
  • 1/4 C Sake & 10 % Cream
  • 1 Mushroom Bouillon Cube
  • 2 tsp Worcestershire Sauce & Dijon Mustard, each or more
  • 2 Tbl Cornstarch or Potato Starch
  • 1 Tbl Flour
  • Dollop of Butter

Mushrooms

Add in some seared Mushrooms, Onions and Garlic before searing the Burgers and set aside to add back into the Mushroom Gravy or to top the Burgers ladled with Gravy.

Mushrooms

Seared Mushrooms

Sear the Mushroom with a bit of fat to your liking. Optionally add in Onions & Garlic after searing the Mushrooms. Continue to cook to soften the Onions before adding in the Mushroom Sauce.

Hot Hamburger Sandwich

This can also be served on Buttered Bread or Toasted Buttered Bread with the Hamburger Steak, Onions, Mushrooms and Mushroom Gravy ladled over the Burger Patty on the Bread and more ladled over the top slice or just use one slice of bread. Optionally topped off with more Onion & Mushrooms. Just the same as a Hot Hamburger.

Hot Salisbury Steak Hamburger

Hot Hamburger

This recipe for Hamburger Steak with Mushroom Gravy can also be served the same way as the Hot Salisbury Steak Sandwich for a Hot Hamburger Steak Sandwich.

Hamburger Steak with Mushroom Gravy Pin

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy, with its irresistible combination of seared juicy beef patties, generously smothered in a savory Mushroom Gravy, that adds depth and richness to every bite. Quite similar to the classic Salisbury Steak.
Prep Time10 minutes
Cook Time20 minutes
Servings: 5 Patties

Equipment

  • 2 Mixing Bowl
  • 1 Hamburger Press
  • 1 Baking Sheet
  • 1 Skillet
  • 1 Digital Scale

Ingredients

  • 1 lb Ground Beef - very cold
  • 1 tsp Beef Powder
  • 1/2 tsp MSG
  • 1/4 tsp Baking Powder - or for a sausage texture exchange with Baking Soda
  • 4 Tbl Beef Suet - Optional
  • 1 portion Mushroom Gravy
  • To Taste Salt & Pepper

Instructions

  • Combine very cold Ground Beef, Beef powder, MSG, Baking Powder or Baking Soda and optionally Beef Suet and mix until evenly distributed.
    Weigh out 90 g portions and shape into patties.
  • Combine all the Mushroom Gravy ingredients into a bowl and set aside to add to the pan after searing the Burgers.
  • Heat a deep skillet over medium heat and wait for it to get hot. Sear the Burgers for about 3 minutes per side, or until the juices run clear and Plate.
  • Add the bowl of Mushroom Gravy to the Hot Skillet and whisk well, picking up the fond from the bottom of the pan. Continue to cook until the desired consistency and ladle over the Hamburger Steaks.
    Optionally, place the Burgers back into the Hot Mushroom Gravy to heat through before serving.

Notes

You can also portion the Patties out at 45 g – 60 g, serving 2 patties per person, with a sear time of about 2 minutes.
Or larger Patties with 90g – 113g, serving 1 per person, with a sear time of 3–5 minutes.
Optionally, place freshly made Patties on a baking sheet and into the freezer. This makes for easier handling and a better sear, while maintaining juiciness when being cooked. Remove from the Freezer as the skillet is heating up to give it some time to release from the baking sheet much easier. 
Course: Main Course
Cuisine: American, Canadian
Keywords: Burgers and Gravy, Hamburger Steak, Hamburger Steak with Mushroom Gravy, Hamburgers and Gravy, Mushroom Salisbury Steak, Quick Salisbury Steak, Salisbury Steak
Author: JAH
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