Hamburger Steak with Onions and Gravy Recipe

Ground beef: The main protein for the patties, providing a rich and hearty flavor.

Egg: Acts as a binder to hold the patties together.

Bread crumbs: Adds texture and helps to bind the patties.

Onion: Adds sweetness and depth of flavor to both the patties and the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Vegetable oil: Used for cooking the patties and onions.

Beef broth: Forms the base of the savory gravy.

Cornstarch: Thickens the gravy to the desired consistency.

Water: Mixed with cornstarch to create a slurry for thickening the gravy.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking the meat, which can result in a tough texture. Additionally, when caramelizing onions, be patient and cook them over medium-low heat, stirring occasionally, to achieve a deep, rich flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• bread crumbs - Substitute with oatmeal: Oatmeal can be ground into a finer texture and used as a binder, adding a slightly different but pleasant texture.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to provide a similar taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but provides the same level of heat and spice.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking and flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still providing a rich flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• water - Substitute with milk: Milk can add a bit of creaminess to the gravy, enhancing its richness.

• Allow the hamburger steak and gravy to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the patties and gravy into an airtight container. If you prefer, you can store them separately to maintain the texture of the patties.

• For short-term storage, place the container in the refrigerator. The hamburger steak with onions and gravy will keep well for up to 3-4 days.

• For longer storage, consider freezing. Wrap each patty individually in plastic wrap or aluminum foil to prevent freezer burn. Place them in a freezer-safe container or zip-top bag.

• Pour the gravy into a separate freezer-safe container, leaving a little space at the top for expansion. Seal tightly.

• Label the containers with the date to keep track of freshness. The hamburger steak and gravy can be frozen for up to 2-3 months.

• When ready to reheat, thaw the patties and gravy in the refrigerator overnight. This ensures even reheating and maintains the quality of the dish.

• Reheat the patties in a skillet over medium heat until warmed through. Heat the gravy in a saucepan, stirring occasionally, until it reaches the desired consistency.

• If the gravy appears too thick after reheating, add a splash of beef broth or water to thin it out. Stir well to combine.

• Serve the reheated hamburger steak with onions and gravy hot, and enjoy the comforting flavors just as if it were freshly made.

• Stovetop Method:

  1. Place a skillet over medium heat and add a small amount of vegetable oil or butter.
  2. Add the leftover hamburger steak and gravy to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, flipping the patties halfway through, until the hamburger steak is heated through and the gravy is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hamburger steak and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the hamburger steak is heated through and the gravy is hot and bubbly.

• Microwave Method:

  1. Place the hamburger steak and gravy in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the gravy and flip the hamburger steak, then microwave for an additional 2-3 minutes, or until heated through.

• Slow Cooker Method:

  1. Place the hamburger steak and gravy in the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, or until the hamburger steak is thoroughly warmed and the gravy is hot.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the hamburger steak and gravy in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the sous vide water bath.
  4. Heat for 45 minutes to 1 hour, ensuring the hamburger steak is evenly warmed through.

Each method ensures your hamburger steak with onions and gravy retains its delicious flavors and textures, making your leftovers taste just as good as the first time around.

• Mixing bowl: A large bowl used to combine the ground beef, egg, bread crumbs, chopped onion, salt, and pepper.

• Skillet: A flat-bottomed pan used to cook the patties and later to caramelize the onions and make the gravy.

• Spatula: A tool used to flip the patties while they are cooking in the skillet.

• Knife: Used to chop the onion.

• Cutting board: A surface on which to chop the onion.

• Measuring cups: Used to measure the bread crumbs and beef broth.

• Measuring spoons: Used to measure the salt, pepper, and cornstarch.

• Small bowl: Used to mix the cornstarch and water.

• Whisk: Used to mix the cornstarch and water until smooth.

• Tongs: Used to remove the patties from the skillet and return them later.

• Stove: The heat source for cooking the patties and making the gravy.

Prepare ingredients in advance: Chop the onion and measure out the bread crumbs, salt, and pepper before you start cooking.

Use pre-made patties: Buy pre-formed ground beef patties to skip the step of forming them yourself.

Quick caramelization: Slice the onions thinly to speed up the caramelization process.

Instant thickening: Mix the cornstarch and water ahead of time so it's ready to add to the gravy.

Simmer efficiently: Use a lid to cover the skillet while simmering to reduce cooking time.