Hamburger steak should be in everybody’s go-to recipe box and this recipe is a perfect combination of flavors. It always gets a boatload of compliments, and isn’t that what we’re all after in this anyway?

It’s a common Southern meal because it’s fast and easy and a super delicious comfort food when you put an onion gravy in the mix. The patties are tossed with a bit of chopped onion, simple seasonings, but unlike it’s kissin’ cousin salisbury steak, the only binder in hamburger steaks should be egg, no bread. Now… that said, I won’t be mad at ya if you find that your meat needs a little binder. Use only enough bread crumbs to hold it together though.

Ingredients:

For the Patties:
3 tablespoons of cooking oil (canola, vegetable)
1-1/2 pounds of 80/20 ground chuck
3/4 cup of onion, finely chopped
1 large egg
1 teaspoon Tiger Sauce, or hot pepper sauce, or to taste, optional
1 teaspoon of seasoned salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoons freshly cracked black pepper
About 1/3 cup of all purpose flour, for dipping the patties

For the Gravy:
1 large Vidalia or other sweet onion, halved and sliced (about 3 cups sliced)
1 cup of beef broth
1 cup of water
1/4 cup of all purpose flour
1/4 teaspoon of seasoned salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste
1/2 tablespoon of Worcestershire sauce, optional
1 teaspoon of browning & seasoning sauce (like Kitchen Bouquet), optional
2 cups of sliced mushrooms, optional

Instructions:

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