Hamburger steak is seasoned ground beef shaped into hearty patties, pan-fried until crisp, then smothered in a creamy mushroom gravy. Also known as poor man’s steak, it delivers all the comfort of a steak dinner for a fraction of the cost!
More comfort food beef dinners:
Before You Get Started
A few small things make the difference between tender, juicy patties and dense, dry ones. Keep these in mind before you get cooking:
- Don’t over-mix the meat. Mix just until combined. Overworking turns them dense or dry instead of tender and moist.
- Chill the patties before frying. An hour in the fridge helps them firm up so they hold their shape and don’t crumble in the pan.
- Reach for 85% lean beef. It stays juicy through frying without making the gravy greasy. Anything leaner tends to dry out.
How to Make Hamburger Steak
Our Amish and Mennonite neighbors taught me this one, frying a big sheet pan of seasoned beef they call “poor man’s steak.”
It comes together a lot like meatloaf, just shaped into patties and pan-fried instead of baked, with no fancy ingredients or special technique.
Step 1: Mix and Shape the Patties
In a large bowl, gently combine the ground beef, egg, cracker crumbs, Worcestershire sauce, salt, onion powder, and pepper with your hands or a fork.
Mix just until everything comes together, then shape into 4 patties about 3/4 to 1 inch thick.
⇢ Swap the binder freely. Saltine crumbs keep the patties moist, but Ritz crackers or plain bread crumbs work just as well.
⇢ Mix up the meat. A blend of ground beef and pork, a meatloaf mix, or even ground turkey all work in place of straight beef.
Step 2: Chill Until Firm
Place the patties on a parchment-lined tray, cover, and refrigerate for at least 1 hour or overnight.
This step is what helps them hold together in the pan, so don’t skip it. There is no need to bring them back to room temperature before cooking; cold patties are actually easier to work with.
Step 3: Sear the Patties
Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (a 12-inch works well) over medium-high heat. The oil will shimmer and the butter will melt when the pan is ready.
Fry the patties until browned and crisp on the outside and cooked through, about 3 to 4 minutes per side. They are done at 160°F, or when no longer pink in the center.
⇢ Don’t crowd the pan. Fry in batches if needed so the patties brown instead of steam. Cooking two? Halve the recipe. Feeding a crowd? Double it and brown in rounds.
⇢ Why butter and oil? Using both gives you the higher smoke point of the oil and the rich flavor of the butter.
Step 4: Build the Mushroom Gravy
Add the remaining 1 tablespoon butter to the drippings. Once it melts, add the mushrooms and cook until tender, 5 to 7 minutes, then add the garlic and cook until fragrant, about 30 seconds.
Stir in the condensed cream of mushroom soup and the milk, which gives you a rich gravy with no roux or flour to fuss with.
⇢ Add onion if you like: Thinly sliced onion, sautéed with the mushrooms until soft, is a classic addition.
Step 5: Simmer and Combine
Bring the gravy to a gentle simmer, reduce the heat to low, and let it cook about 5 minutes, stirring often.
Stir in the fresh parsley, then return the patties to the skillet and warm them through, spooning the gravy over the top.
⇢ Try other herbs: Basil, oregano, thyme, rosemary, or chives all work alongside or in place of the parsley.
Step 6: Garnish and Serve
Garnish with a little more fresh parsley and serve right away, spooned over mashed potatoes, noodles, or rice.
We love this recipe! It’s my soon to be graduating son’s favorite. Hopefully it will bring him home to visit often!
– Jessica
Serving Suggestions
Hamburger steak and mushroom gravy is made for a starch that can soak up every bit of that sauce, plus a simple vegetable on the side.
To catch the gravy:
To round out the plate:
Storage, Reheating, and Freezing
This is an easy one to make ahead, and leftovers reheat beautifully.
To Make Ahead: Shape the patties up to 24 hours in advance and keep them covered in the fridge until you are ready to cook.
To Store: Wrapped properly, leftovers keep in the refrigerator for 2 to 3 days.
To Reheat: Warm the patties and gravy in a covered skillet over low heat just until heated through. Individual servings can also be microwaved for 1 to 2 minutes.
To Freeze: Freeze the patties before or after cooking. Wrap cooked hamburger steaks tightly and freeze for up to 3 months.
Frequently Asked Questions
How do you keep hamburger steak tender and juicy?
Two things matter most: do not over-mix the meat, and use 85% lean beef. Overworking the beef makes the patties dense, and very lean beef dries out as it fries. Mix just until combined and you will get a tender, juicy patty every time.
Why do my hamburger steaks fall apart in the pan?
Usually it is one of two things: skipping the chill, or flipping too soon. Chilling the shaped patties for at least an hour helps them set so they hold together, and letting them brown undisturbed for 3 to 4 minutes before flipping keeps them intact. The egg and cracker crumbs also help bind everything.
Do you need egg and crackers in the patties?
Both earn their place. The egg binds the patties so they don’t crumble, and the cracker crumbs hold in moisture and keep them tender. You can swap the Saltines for Ritz or plain bread crumbs, but I would not leave the binder out entirely.
Can I make the gravy without mushrooms?
Yes. Sautéed onions are a great stand-in, and a can of cream of onion soup in place of the cream of mushroom gives you a smooth, savory gravy without the mushrooms.
More Beef Comfort Food Dinners
- Beef Tips and Gravy
- Swedish Meatballs
- One Pot Hamburger Helper
- Beef and Noodles
- Mac and Cheese with Ground Beef
This was absolutely delicious. I served it with buttery white Minute Rice. Of course I don’t keep fresh mushrooms on hand so I substituted with yellow onions, and it came out amazing…
– Emily C.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Hamburger Steak
Ingredients
- 1 lb. ground beef
- 1 large egg
- ½ cup Saltine cracker crumbs (about 14 crackers)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons salted butter, divided
- 1 tablespoon vegetable oil
- 8 ounces sliced fresh mushrooms
- 2 cloves garlic, minced (about 2 teaspoons total)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Optional, for serving: mashed potatoes, noodles, rice, or crusty bread
Instructions
- Mix and shape. Line a tray with parchment or wax paper. In a large bowl, gently combine the ground beef, egg, cracker crumbs, Worcestershire sauce, salt, onion powder, and black pepper with your hands or a fork, mixing just until combined. Shape into 4 equal patties, about 3/4 to 1 inch thick, and place on the tray.
- Chill. Cover the patties and refrigerate for at least 1 hour, or overnight, so they firm up and hold together.
- Sear. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Fry the patties until browned and crisp on the outside and cooked through (160°F), about 3 to 4 minutes per side. Remove to a plate and tent loosely with foil.
- Cook the mushrooms. Add the remaining 1 tablespoon butter to the drippings. Add the mushrooms and cook until tender, 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Make the gravy. Stir in the condensed soup and milk and bring to a gentle simmer. Reduce heat to low and simmer about 5 minutes, stirring often. Stir in the parsley.
- Combine. Return the patties to the skillet and warm over low heat, spooning the gravy over the top.
- Serve. Garnish with additional parsley and serve immediately over mashed potatoes, noodles, or rice.
Notes
- Don’t over-mix: Combine the meat just until it holds together. Overworking makes the patties dense.
- Chill first: The fridge time is what keeps the patties from falling apart in the pan. Do not skip it.
- Best beef: 85% lean keeps the patties juicy without a greasy gravy.
- Doneness: Patties are done at 160°F, or when no longer pink in the center.
- Make ahead: Shape the patties up to 24 hours in advance and refrigerate until ready to cook.
- Binder swaps: Ritz crackers or plain bread crumbs can replace the Saltines.
- Meat blends: Use a beef and pork blend, a meatloaf mix, or ground turkey.
- No mushrooms: Substitute sautéed onions, or use cream of onion soup in place of the cream of mushroom.
- Storage: Leftovers keep 2 to 3 days in the fridge. Freeze cooked patties up to 3 months.
Nutrition
Originally published in September, 2019, this post was updated in July, 2026.
Now this sounds like the type of meat dish which might happen at my house! I need a couple of specifics, though. About how big a skillet do I want for this. 12 inch or 14?. How would I know when the oil and butter is hot enough? How big should the patties be when I pat them out? What would you say would be an optimal maximum of onion without making it have too much liquid? When I take the patties from the refrigerator, should I let them come up to room temperature before cooking them?
I like that this has you refrigerate the patties. Gives me a chance to clean up the kitchen from phase one before entering phase two! My kitchen space is so small!
My mother used to make these, but without gravy, and called them Meatloaf Patties. I liked them better than plain ground chuck.
Thanks!
Hi, Marion! I would use a 12 inch skillet, but 14 inch is fine too, if you’ve got it. Either works great. The oil will shimmer and the butter will melt when the pan is hot enough. The patties should be about 3/4-inch to 1-inch thick, or in that general range. You do not need to let them come to room temperature before cooking. The cold patties will hold together better and be easier to work with in the skillet.
Hope they bring back memories from your childhood! 🙂
Hi Blair, great recipes, I am a divorced single man, who is a terrible cook int the kitchen. ( just a mess maker ), most of the the stuff that I try to make, I throw out. Do you have a cook book out? Instead, just on line? Thanks, Mess Maker Mark.
Hi Mark,
Thank you so much! We don’t have a cookbook at this time, but maybe one day!
This looks amazing, my boyfriend doesn’t eat mushrooms or cream of mushroom soup, what is a good cream of ___ soup to replace it? I am going to add onion also. Thanks! I love your recipes!
Hi Ali!
Unfortunately, it’s hard to replicate the umami flavor of mushrooms with anything else. We haven’t tested it, but you could try a combination of heavy cream, broth, and butter, or make your own cream of mushroom soup and omit the mushrooms. There are great instructions on how to do either in this article. For an easy option, you could also try cream of onion soup. It will just have a slightly more mild flavor.
We love this recipe! It’s my, soon to be graduating, son’s favorite. Hopefully it will bring him home to visit often!
Thank you, Jessica!
I’m a seasoned cook (67 years old) but I always enjoyed looking at recipes to refresh my menu or update a recipe. Tonight I needed a quick and easy gravy for hamburger steaks and this one fit the bill perfectly. It was delicious! I will definitely keep this bookmarked to make again. Thanks!
I’m so glad to hear that, Beth! Thank you for letting us know.
This was absolutely delicious I served it with buttery white minute rice. Of course I dont keep fresh mushrooms on hand so I substituted with yellow onions, and it came out amazing. I did use breadcrumbs bc I didn’t have crackers either lol, then i added a little hotsauce(not enough to taste) and it added a little zing in there. will be making again. Thank you so much!
Your version sounds perfect, Emily. Thank you!