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Salisbury steak on a plate with baking dish in the background
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3 from 1 vote

Hamburger Steak

This Hamburger Steak with Mushroom Gravy (or "Salisbury Steak") is an affordable, easy dinner recipe that the whole family can enjoy!
Course Dinner
Cuisine American
Keyword Hamburger Steak, Hamburger Steak with Gravy, Salisbury Steak with Cream of Mushroom Soup
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings 4 (6-ounce patties) or 6 (4-ounce) patties
Calories 497.2kcal
Author Blair Lonergan

Ingredients

  • 1 ½ lbs. ground beef (85% lean)
  • ½ cup Saltine cracker crumbs (about 14 crackers)
  • ¼ cup water
  • ¾ teaspoon salt
  • ¼ teaspoon onion powder
  • Dash of pepper
  • Butter and oil for pan
  • 8 ounces sliced mushrooms
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • ½ cup milk

Instructions

  • Line a tray or baking sheet with wax paper and set aside.
  • In a large bowl, use your hands to gently combine ground beef, cracker crumbs, water, salt, onion powder and pepper. Shape into 4-6 equal-size patties, using your fingertips to pat the middle of the patties slightly thinner than the outer edge (making a “dimple” in the middle of each patty). Place the patties on the prepared tray. Refrigerate for at least 1 hour, or overnight.
  • Heat a pat of butter and about a teaspoon of oil in a large skillet or griddle over medium-high heat. Fry the patties until browned on both sides (about 3 minutes per side). Don’t worry about cooking the patties all of the way through, because they will finish in the oven.
  • Transfer browned patties to a large baking dish.
  • In the same skillet with the pan drippings, fry mushrooms until tender (about 5-7 minutes). Combine cooked mushrooms, condensed soup and milk. Pour over patties.
  • Bake, uncovered, at 325 degrees F for about 1 hour. Stir the gravy and spoon over patties just before serving.

Notes

  • I recommend using 85% lean ground beef, because it keeps your steaks juicy without making the sauce too greasy. Any leaner ground beef may result in dry patties.
  • Some folks like to include onion in the gravy, which is fine! Simply sauté the thinly-sliced onion in the skillet with the mushrooms before adding it to the gravy.
  • Prep ahead! You can assemble this dish in advance and then keep it in the refrigerator until you're ready to bake the steaks and gravy.
  • Cooking just for two? Cut the ingredients in half and bake the patties in a smaller dish. The rest of the instructions remain the same.
  • Give the patties plenty of time to chill in the refrigerator (at least an hour, or up to 24 hours). This will help them "set up" so that they're easier to fry without falling apart.
  • Be careful when you combine the meat mixture. I like to use my hands, and just gently mix until everything comes together. You don't want to over-mix, or the patties will be tough.
  • I like to press a shallow dimple in the middle of each hamburger patty before frying because this helps to prevent the patty from puffing up in the center and turning into a round ball when it cooks.

Nutrition

Serving: 1g | Calories: 497.2kcal | Carbohydrates: 16.6g | Protein: 38.2g | Fat: 31.2g | Saturated Fat: 12.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Cholesterol: 113.4mg | Sodium: 1067.4mg | Potassium: 418.5mg | Fiber: 1.6g | Sugar: 3.4g