Southern-Style Hamburger Steaks with Onion Mushroom Gravy

December 16, 2016 by Jackie Garvin 44 Comments

This was my second most requested dish at Granny’s house. Fried Okra was the first. It’s simple and rustic and just perfect in my mind. Granny called them Hamburger and Sausage Patties. I’ve updated the recipe slightly and I’m calling them Southern-Style Hamburger Steaks with Onion Mushroom Gravy.

I like to think of these as a countrified, Southern version of Salisbury Steaks.

They are a hybrid pan meatloaf except they are simpler to make than meatloaf. They contain both ground beef and bulk sausage. The sausage gives a nice flavor to the ground beef and only needs some seasoned salt. I make a pan gravy with onions and mushrooms to cover them but you could simplify even further by using a jar gravy or gravy mix.

If you’re not a fan of onions and mushrooms, leave them out and just go with plain gravy. Lord knows, I’ve eaten a boatload of it that way and it’s mighty fine eating.

Browning the patties leaves lots of goody in the pan that needs to be scraped up and incorporated into the gravy to add flavor. This dish has week night supper written all over it in capital letters. Serve with mashed potatoes and a vegetable. Dinner is done.

Don’t use anything leaner than 80/20 ground beef. The ground beef and sausage mixture didn’t render out enough fat to sautée onions and mushrooms. I added more oil to the pan.

I didn’t feel right garnishing and trying to make the photo “purdy”. This is rustic food at it’s best and should be appreciated just the way it is. When you look at the photos, I hope you feel like you could pull up a chair and sit down at the table with us.

This is more than comfort food. It’s food that my Granny made especially for me.

That’s called LOVE.

Y’all come see us!

Southern-Style Hamburger Steaks with Onion Mushroom Gravy

yield: 8 hamburger steaks

A simple meal, satisfying meal made of hamburger meat, bulk sausage and seasoning cooked in an onion mushroom gravy.

For patties:

1 pound 80/20 ground beef

1 pound ground sausage (I prefer Jimmy Dean original)

1 teaspoon seasoned salt ( I use Season-All)

Mix all ingredients well and form 8 equal size patties.

Heat a large cast iron skillet. Place the patties in the skillet. Don’t crowd. They’ll shrink down some. If the patties don’t sizzle when placed in the pan, then the pan isn’t hot enough. Brown well on both sides. Remove and set aside.

For gravy:

1 medium sweet onion, peeled and thinly sliced

8 ounces fresh mushrooms, washed and sliced

1/4 to 1/2 cup AP flour

1 quart beef stock (homemade or commercial) or water

1/2 to 1 teaspoon seasoned salt

Add onions and mushrooms to hot skillet. Cook, stirring occasionally, for 10 minutes or until the volume of vegetables has reduced by half. Add more cooking oil if necessary.

Add enough flour to the pan to soak up all the grease. Keep stirring until the grease and flour is well incorporated and the white is gone.

Slowly add liquid stirring or whisking constantly until all the liquid has been added. Keep stirring or whisking until the gravy starts to thicken.

Add the patties back in the pan. Spoon the gravy over the patties. Cover and simmer for 30 minutes.

Taste the gravy for seasoning and adjust as needed.

When done, remove the patties to a bowl and pour the gravy over. Granny served them in a bowl that looked very similar to the one I have.

Check out this informative article from RecipeLion.com on ground chuck versus ground beef.

Southern-Style Hamburger Steaks with Onion Mushroom Gravy. 3 ingredients hamburger steaks cooked in a flavorful onion mushroom gravy.

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