Hamburger Steak and Onions With Gravy

Total Time
Prep 15 mins
Cook 30 mins

This is my all-time favorite recipe for hamburger steak and onions. If I'm just cooking for me, I skip the gravy (they're very juicy without) and increase the onions because I like extra with every bite! Add the gravy to turn it into a wonderful smothered "steak". I found the recipe during a web search and tweaked it. Listed cooking time is for the steaks, onions and gravy.

Ingredients Nutrition


  1. Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt, onion powder, garlic powder and Worcestershire sauce. Form into 4 patties, or as many as you want, depending on how large you want your "steaks".
  2. Heat the oil in a large skillet over medium heat. Fry the patties and onions in the oil until patties are nicely browned, about 4 minutes per side, or until done if not making gravy. Remove the patties to paper towels.
  3. If NOT MAKING GRAVY, continue cooking the onions until they turn golden brown and caramelize. Remove onions and serve atop hamburger "steaks". Stop here!
  4. If MAKING GRAVY, sprinkle flour over the onions and drippings in the skillet. Stir, scraping up brown bits off the bottom as you go. Gradually add the beef broth and sherry.
  5. Bring to a boil, then simmer and stir over medium-low heat about 5 minutes, or until gravy thickens. Taste and adjust seasonings with salt and pepper as needed.
  6. Reduce heat to low, return patties to the gravy, cover and simmer 15 minutes or until cooked through.
Most Helpful

Very tasty. The only change I made was to use Italian bread crumbs. Did not use any Sherry but made beef based gravy with dry onion soup mix added. Good recipe. Thanks for sharing this one, Wish I could give it extra stars

angelfan July 21, 2011

I made this for dinner tonight and it was so darned good. The meat was very tender. Thank you!

Barenaked Chef July 15, 2013

This recipe is just great and I've made it a number of times. I only give 5 stars to recipes that I consistently make without any changes to the recipe and I do make a few minor changes to this one. The changes I make are largely to the quantity of gravy (more) and the amount of worchestershire sauce (less) in the burger. I also use ground sirloin instead of chuck. The burger comes out very tender and with a texture somewhat like good meatloaf. Thanks for such a good comfort food recipe.

bkwilson November 20, 2012