Hamburger Steak

4.60 from 5 votes

Hamburger steak with creamy mushroom gravy, also known as poor man's steak, is an affordable, comforting dinner made with seasoned ground beef patties. A quick chill keeps them tender and holding together, and the rich gravy comes together right in the same skillet.

Course Dinner

Cuisine American

Keyword Hamburger Steak, hamburger steak recipe, Hamburger Steak with Gravy, hamburger steak with mushroom gravy, poor man's steak, Salisbury Steak with Cream of Mushroom Soup

Prep Time 20

Cook Time 25

Chilling Time 1

Total Time 1 45

Servings patties

Calories 424kcal

Author Blair Lonergan

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.

Video

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