Hamburger Steak with Onion Gravy

To.Die.For. That’s all you really need to know about this hamburger steak with onion gravy recipe.

Hamburger Steak with Onion Gravy #healthy #light #groundbeef

Okay, there’s more you need to know, like it only takes 20 minutes to prepare from start to finish, which means that it’s a perfect weeknight dinner. Even those weeknights when you have t-ball and gymnastics on the same night.

My kids scarfed it down in 2 minutes flat. Well, okay, my daughter takes a bit longer to eat because she’s 5, but my son definitely scarfed it down and asked for more. Speaking of, if you have more than 2 hungry kids, be sure to double the recipe. The steaks are 4 ounces before cooking, so hungry kids might require more, especially if they had a swim meet or something.

The gravy tastes really naughty, like you totally shouldn’t be eating it, naughty. It’s really good, and tastes rich, and it’s ridiculously easy.

My one piece of advice is to NOT overcook the meat. If you overcook a hamburger steak, it gets dry and it’s not very tasty. Because these steak are just meat, salt and pepper, there isn’t a whole lot to keep moisture inside. If you’re looking to jazz the patties up, you could always grate an onion, which will up the juicy factor, or add some chopped or puréed mushrooms to the meat. You could also sauté some mushrooms with the onions in the gravy to make it a tad bit fancier. But trust me, make it today and serve it with oven roasted veggies like potatoes, carrots, broccoli, or green beans! You won’t be sorry!

Hamburger Steak with Onion Gravy

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Serving Size: 1 steak

Hamburger Steak with Onion Gravy

Make sure you use beef stock and not beef broth. It makes for a much richer and delicious gravy, and let's be honest, it's all about the gravy!


1 pound ground sirloin (90% lean)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil, divided
1 1/2 cups vertically sliced onion
2 teaspoons all-purpose flour
1 cup unsalted beef stock (try to find stock, not broth)
2 tablespoons thinly sliced green onions (optional)

Step by Step

  1. Divide beef into 4 equal patties, about 1/2-inch-thick.
  2. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat 2 teaspoons of canola oil in a large skillet over medium-high heat; swirl to coat.
  4. Add patties and cook for 3 minutes on each side or until browned. Then remove from pan to a plate.
  5. Add remaining 1 teaspoon oil to pan; swirl to coat.
  6. Add vertically sliced onion; sauté 3 minutes or until lightly browned and tender.
  7. Sprinkle onion with flour and cook 30 seconds, stirring constantly.
  8. Add beef stock and remaining salt and pepper and bring mixture to a boil.
  9. Return patties to pan and reduce heat to medium, covering partially with a lid.
  10. Cook for more 5 minutes or until gravy is slightly thickened.
  11. Sprinkle with green onions, if desired.


WW PP 7 • Calories: 259 • Fat: 14.9g • Saturated fat: 4.9g • Monounsaturated fat: 7.2g • Polyunsaturated fat: 1.4g • Protein: 23.8g • Carbohydrate: 6g • Fiber: 1g • Cholesterol: 74mg• Iron: 2.8mg • Sodium: 408mg • Calcium: 28mg

Original recipe can be found here.

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