Hamburger Steaks w/ mushroom & onion gravy

Updated: Jan 8


PATTIES: 1 1/2 pounds ground beef

1 egg

1/4 cup Panko bread crumbs ( or regular bread crumbs)

cajun seasoning, to taste

steak and burger seasoning of choice ( I used the one from

3 tsp garlic powder


4 tsp olive oil

1 medium yellow onion, sliced

1 1/2 cups baby bella mushrooms, sliced

4 tbs water

2 1/2 cups water (SEE NOTES)

2 tsp garlic salt (i used the Garlic Parsley & Himalayan Salt from La Selva Beach Spice Co.)

1/4 dark roux ( SEE NOTES)


  1. In a large mixing bowl, combine ground beef, egg, bread crumbs, and seasonings. Mix well and shape into 4oz patties.

  2. In a deep cast iron skillet, heat the olive oil on medium heat. Once it shimmers, add the patties and cook until browned well on both sides.

  3. Meanwhile, sliced the yellow onion into strips and rinse the mushrooms under cold water and set aside.

  4. Once patties are browned, remove and set aside. Leave the drippings in the skillet, add the onions and the 4 tbs of water. Cook on low until the onions are carmelized, about 20 minutes.

  5. Once carmelized, add the 2 1/2 cups of water and bring to a simmer. add the roux and let dissolve. (see notes for other options)

  6. Once dissolved, add the mushrooms and patties back in. Make sure the patties are covered in gravy and let simmer on low for 15 minutes.

  7. Serve over rice or mashed potatoes.


If you prefer to use broth; sub 1 1/2 cups of broth and 1 cup of water in place of the plain water. and If you do not have dark roux on hand, you can substitute a 1/4 cup of all purpose flour.

If using flour, you will end up with a lighter colored and thicker gravy, not indicative of what's shown in the photo above!

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