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Hamburger Steak With Mushroom Onion Gravy

Hamburger Steak with Mushroom Onion gravy recipe is a new twist on an old classic. This savory Hamburger Steak recipe is loaded with rich flavor. It’s the perfect one-pan dinner!

Hamburger Steak Patty smothered in mushroom onion gravy on a grey plate besides Yukon gold potatoes. the title\"Classic Hamburger Steak with Mushroom Onion Gravy\" appears on the bottom of the photo.

Hamburger Steak with mushroom onion gravy is easy to make but tastes like a dish that’s been braised for hours. It’s quick enough to put together for a weeknight dinner.

We loved Hamburger Steak with gravy growing up. Rich brown gravy over a burger smothered with fresh mushrooms and browned onion with a potato on the side (smothered in more gravy) make a delicious comfort-food meal.

The truth here is that the Hamburger Steak and gravy I grew up with, while delicious, was a little different than this hamburger steak recipe.

You see, my mother cooked everything to death. If it was falling apart she called that tender. And, even though we grew up in the Heartland of America and had access to all kinds of fresh produce, mushrooms came from a can (sad face inserted here).

Now this isn’t a dis on my mother. She grew up in a different time than I and we have different interests.

Cooking is admittedly not hers. Just like my beautiful daughter cooks differently than I do. Not to say better (might be) just different.

A Cast Iron Skillet full of Hamburger Steaks slathered in mushroom onion gravy and garnished with green onion

This Hamburger Steak recipe starts with a perfectly cooked medium rare patty. The mushrooms and onion are fresh and cooked to their optimum flavor and not beyond.

The simple garnish of fresh green onion provides another layer of flavor and texture that’s perfect for this recipe.

Did you know Ground Beef and Hamburger isn’t necessarily the same thing?

I sure didn’t. According to Nutritionist, Sandi Busch, some types of ground beef, such as ground round, come from a specific cut, but hamburger contains meat from more than one cut.

Also, ground beef can’t have extra beef fat added to the mix, while hamburger can, as long as it doesn’t contain more than 30 percent total fat. Who knew?

What is the best ground beef for this Hamburger Steak with Gravy recipe?

For convenience, I use pre-ground for this recipe. Chuck is cut from the shoulder, which contains enough fat to add flavor and juiciness and is a good choice for hamburgers.

Round cuts of beef come from the hind leg. This cut of meat may become dry when cooked beyond medium-rare.

A burger cooked to medium-rare will not reach the temperature required to kill bacteria.

The winner is…for the best meat for this recipe is ground chuck or hamburger.

Cooking Tips:

  • Make patties the same thickness so they all cook at the same rate. PLEASE don’t overcook the meat. You may not like it as pink as we do but you’ll lose flavor and juiciness the more you cook your beef.
  • The scallions in this dish are more than a garnish. They add another layer of flavor and a nice contrasting texture. Don’t skip them.
  • Start some potatoes cooking when you start your Hamburger Steaks. They’re amazing under a layer of this gravy!
Four photos showing the process of making Hamburger Steak shows patties, sliced onion, browned mushroom, and onion, and browned patties

The patties are first seared to give them that golden crust on each side. They continue to cook once they’re added back in with the gravy.

The best way to determine when they’re done is with an instant-read thermometer.

Remove the Hamburger Steaks from the skillet to stop cooking a few minutes before the optimum doneness.

The following chart information was provided by the Certified Angus Beef Brand.

When is my Hamburger Steak cooked perfectly?

RareCool red center125°F 52°C
Medium RareWarm red center135°F 57°C
MediumWarm pink center145°F 63°C
Medium WellSlightly pink center150°F 66°C
Well DoneSlight or no pink160°F 71°C
A cut open hamburger patty cooked to a pink medium rare smothered in brown gravy on a grey plate next to yellow gold potatoes
Perfectly cooked medium rare Hamburger Steak with Mushroom and Onion Gravy

You May Need:

  • Instant-Read Thermometer – I use an instant-read thermometer for this recipe, for grilling, and even baking bread! I couldn’t function without one.
  • Large Cast Iron Skillet – This skillet is a beast and I love that I can make a large serving all at once. Properly cared for, this skillet will last forever. It’s even survived several camping trips!
  • Silicone Whisks – These whisks work well without scratching my pans. I’ve got them in several sizes and colors. You know how I love my gadgets!

Don’t Forget To Come Back And Let Me Know How Your Hamburger Steak Turned Out!

A Hamburger Steak and yellow potatoes smothered in mushroom onion gravy garnished with green onion on a grey plate

Hamburger Steak with Mushroom Onion Gravy

Author: Julie Menghini
30-minute Hamburger Steak smothered in Mushroom Onion Gravy is rich and delicious comfort food.
4.96 from 22 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Keyword: Hamburger Steak
Servings: 6


  • 2 lbs Ground Chuck
  • 1 Yellow Onion thinly sliced
  • 16 oz mushrooms I used a blend of cremini and shitaki
  • 2 cups beef broth – divided. I use canned fat-free low sodium
  • 2 tbsp all-purpose flour
  • 6 tbsp butter
  • 4 sliced scallions white and green sections
  • salt and pepper to taste


  • Divide meat into 6 equal-sized patties. Salt and pepper each side liberally.
  • Melt 2 tablespoons of butter in the skillet. Add the onion and mushrooms and cook over medium heat until browned. Remove from the pan and set aside
  • Melt 2 additional tablespoons of butter in the skillet and sear the beef patties 3 minutes on each side or until beef reaches 120°F. Remove from the skillet.
  • Add the last 2 tablespoons of butter to the skillet. Add 1½ cups beef broth. Bring to a simmer and whisk in the flour. Cook until thickened. If the gravy gets too thick, add the remaining 1/2 cup of broth.
  • Add beef patties, mushrooms and onions back to the hot gravy. Salt and pepper to taste. Cook until desired doneness.
  • Serve and garnish with sliced scallions.


Calories: 526kcalCarbohydrates: 7gProtein: 30gFat: 42gSaturated Fat: 19gCholesterol: 138mgSodium: 355mgPotassium: 857mgFiber: 1gSugar: 2gVitamin A: 435IUVitamin C: 4.5mgCalcium: 43mgIron: 3.6mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!
4.96 from 22 votes (4 ratings without comment)
Recipe Rating


Saturday 21st of October 2023

I am in my early 60's and didn't think I liked Salisbury Steak (probably due to some poor renditions sprinkled throughout the last few decades) - which is what I call this (although some say that Salisbury steak has fillers like breadcrumbs and eggs). Anyway, the picture looked so good - like the epitome of comfort food, and maybe I was hungry when I looked at it, I gave it a shot. Wow!! This was outstanding. I currently have 878 recipes in my computer recipe file folder. Maybe 15% are rated 5 stars. This is now one of them. I used Campbells beef consommé instead of broth, and served on top of another recipe I have for parmesan mashed potatoes. Perfect pairing!!

Julie Menghini

Sunday 22nd of October 2023

Wow, David, thank you so much for the review. I agree with you growing up thinking I didn't like something while actually it was probably the renditions. This recipe would be delicious with those parmesan mashed potatoes!


Tuesday 16th of November 2021

I notice that the ingredients calls for 2 cups broth, but directions say use 1 1/2 cups. Am I missing something? Going to try it tonight.

Julie Menghini

Thursday 18th of November 2021

Wow, Sondra, I make this all the time and never noticed that! Thank you for your comment and let me clarify. When thickening the gravy I start with 1-1/2 cups of broth. If it gets too thick I'll add the other 1/2 cup. I hope you'll let me know your recipe came out!


Thursday 21st of November 2019

Thank you for your recipe

Julie Menghini

Friday 22nd of November 2019

Thank you for stopping by! Have the best day ever!


Thursday 23rd of May 2019

I definitely did NOT know that hamburger and ground beef are not the same thing! Thanks for the helpful info! These hamburger steaks look so good and I'm drooling over that mushroom gravy!

Julie Menghini

Tuesday 28th of May 2019

Thank you so much, Amy! I didn't either and I grew up in cow country!


Wednesday 22nd of May 2019

I loved the mushroom gravy and the way your burger looks! Yum.

Julie Menghini

Tuesday 28th of May 2019

Thank you! It's one of our favorites!

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