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.
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.