Brenda Gantt Hamburger Steak and Gravy
- Prep 15 min
- Cook 35 min
- Total 50 min
- Serves 6
- Level Easy
About Brenda Gantt’s Hamburger Steak and Gravy
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, homespun cooking videos and the catchphrase “It’s gonna be good, y’all.” Her recipes tend to favor humble, affordable ingredients turned into something satisfying, and hamburger steak and gravy is a textbook example.
Hamburger steak and gravy is a Southern dinner-table staple: ground beef formed into patties, seared for flavor, and finished low and slow in a savory onion gravy so the meat stays tender. It’s related to Salisbury steak, but simpler, closer to a seasoned beef patty than a meatloaf-style mix, and it’s traditionally spooned over mashed potatoes or rice so nothing goes to waste.
It’s the kind of dish that stretches a pound or two of ground beef into a full meal for a family, which is part of why it has stayed popular for generations of Southern cooks. Pair it with other classic Brenda Gantt mains like fried chicken or a bowl of goulash for a rotation of easy weeknight dinners.
Watch How It’s Made
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Brenda Gantt Hamburger Steak and Gravy Recipe
Ingredients
Hamburger Steak
Onion Gravy
Kitchen Tools Needed
- Large mixing bowl
- Large skillet
- Whisk
- Measuring cups & spoons
- Tongs or a spatula
Instructions
- Mix and shape the patties. In a large bowl, combine the ground beef, grated onion, garlic powder, onion powder, Worcestershire sauce, seasoned salt, and pepper. Mix gently (don’t overwork it) and shape into 6 oval patties about ½ inch thick.
- Dredge and sear. Lightly dredge each patty in flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat and sear the patties 3 to 4 minutes per side, until browned. Remove and set aside; they’ll finish cooking in the gravy.
- Cook the onions. In the same skillet, add the sliced onion and cook over medium heat for about 8 minutes, stirring occasionally, until softened and golden.
- Make the gravy. Sprinkle the 3 tablespoons of flour over the onions and stir to coat. Cook 1 to 2 minutes, then gradually whisk in the beef broth, scraping up the browned bits from the bottom of the pan. Simmer until thickened, about 5 minutes. Season with salt and pepper.
- Simmer the patties in the gravy. Return the patties to the skillet, spoon the gravy over the top, cover, and simmer on low for 15 to 20 minutes, until cooked through.
- Serve. Serve hot, smothered in onion gravy, over mashed potatoes or rice.
Mix the beef gently and avoid pressing the patties flat while they cook; both keep them tender instead of dense.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 9 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sodium | 650 mg |
| Sugar | 2 g |
Does not include mashed potatoes, rice, or other sides. Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Hamburger Steak and Gravy
High in Protein
Ground beef is a strong source of protein, which supports muscle repair and keeps you satisfied.
Iron & Zinc
Beef provides iron and zinc, two minerals important for energy levels and immune function.
B Vitamins
Beef is a natural source of B12 and other B vitamins that support nerve and red blood cell health.
Budget-Friendly Protein
Ground beef stretched with onion and gravy delivers a filling, protein-rich meal without needing a large amount of meat per serving.
What to Avoid
Preparation Mistakes
- Don’t overmix the beef. Mixing too much makes the patties dense and tough instead of tender.
- Don’t skip the sear. A good crust on the patties adds flavor to both the meat and the gravy.
- Don’t rush the gravy. Cook the flour with the onions for a minute before adding broth, or the gravy can taste raw and pasty.
Storage Mistakes
- Don’t store it uncovered. Exposed gravy forms a skin and dries out in the fridge.
- Don’t reheat on high heat. Gravy can separate if it’s reheated too quickly; use low heat and stir gently.
Dietary Considerations
- Contains Gluten (flour)
- Contains Soy (Worcestershire sauce, check brand)
- Moderate Sodium
Pro Tips for the Best Hamburger Steak and Gravy
- Use 80/20 ground beef. The extra fat keeps the patties juicy and adds flavor to the gravy.
- Make a thumbprint indent in the center of each patty before cooking so they stay flat instead of puffing up.
- Don’t skip deglazing the pan. Scraping up the browned bits when adding the broth is where most of the gravy’s flavor comes from.
- Simmer low and covered. This finishes cooking the patties gently so they stay tender.
- Taste the gravy before serving and adjust salt and pepper; beef broth brands vary in saltiness.
What to Serve With Hamburger Steak and Gravy
Classic Bases
- Mashed potatoes
- Creamy grits
- White rice
Southern Sides
Bread & Beverages
- Egg bread
- Sweet tea
- Buttermilk biscuits
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey or ground pork | Leaner meats cook faster and can dry out; watch the simmer time. |
| Beef broth | Beef bouillon and water, or chicken broth | Chicken broth gives a milder gravy. |
| All-purpose flour (gravy) | Cornstarch slurry | Whisk 2 tablespoons cornstarch into a few tablespoons of cold water before adding. |
| Seasoned salt | Plain salt plus a pinch of paprika and celery seed | Approximates the flavor of most seasoned salt blends. |
| Worcestershire sauce | Soy sauce plus a splash of vinegar | Similar savory depth; use slightly less to start. |
Storage & Reheating
Refrigerator
Cool completely, then store patties and gravy together in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts, stirring between each, so the gravy doesn’t separate.
Frequently Asked Questions
They are close cousins. Hamburger steak is usually just seasoned ground beef formed into a patty and pan-seared. Salisbury steak often includes binders like egg and breadcrumbs, similar to meatloaf, and is almost always served with a brown or onion gravy, which is also how hamburger steak is traditionally served in the South.
This usually happens if the beef mixture was overworked, which makes the patties dense and crumbly, or if they were flipped too early before a crust formed. Mix the meat just until combined, sear each side undisturbed for a few minutes to build a crust, and handle the patties gently when returning them to the gravy.
Yes. Make a slurry with 2 tablespoons of cornstarch whisked into a few tablespoons of cold water, then stir it into the simmering broth until it thickens. This also makes the dish gluten-free if you check that your broth and Worcestershire sauce are gluten-free too.
Yes. Ground turkey works, though it’s leaner, so the patties can dry out faster and the gravy will taste milder. Use ground turkey labeled 93/7 or fattier, and consider swapping some of the beef broth for chicken broth for a better flavor match.
Classic Southern sides work best: mashed potatoes or rice to soak up the gravy, plus something like creamy grits, green beans, or fried okra on the side. Buttery egg bread or biscuits are also good for mopping up extra gravy.
Yes, and it reheats well since the gravy keeps the patties moist. Store it in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stovetop over low heat or in the microwave, stirring occasionally so the gravy doesn’t separate.
Reader Reviews
More Brenda Gantt Recipes
- GoulashAnother easy, budget-friendly ground beef dinner
- GritsA creamy base that’s perfect under hamburger steak and gravy
- Green BeansA simple Southern side to round out the plate
- Fried ChickenAnother classic Southern main dish
- Fried SquashA crispy side with real Southern roots
- Fried OkraClassic crunch to serve alongside the gravy
- Egg BreadGood for mopping up every bit of gravy
- Pound CakeA simple Southern dessert to finish the meal
- Good Morning CakeAnother easy homestyle cake recipe
It’s gonna be good, y’all. Make it for your next family supper.
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