Brenda Gantt Hamburger Steak
- Prep 15 min
- Cook 30 min
- Total 45 min
- Serves 6
- Level Easy
About Brenda Gantt’s Hamburger Steak
Hamburger steak is one of the quiet workhorses of Southern home cooking: ground beef, shaped into patties and smothered in gravy, built from the kind of pantry staples most families always had on hand. It stretches an affordable cut of meat into a dinner hearty enough for the whole table, which is exactly why it has stayed in regular rotation for generations.
What makes it comforting is the gravy. Browning the patties first leaves behind seared bits in the skillet, and those bits are what turn plain beef broth into a deep, savory sauce once the sliced onions and flour go in. It is the same basic technique used in other Southern smothered dishes, and it rewards patience more than any fancy ingredient.
This recipe pairs naturally with other hearty Brenda Gantt dinners, like her goulash or fried chicken, and it’s the kind of meal built to be served over a starchy side that can catch the gravy, such as rice or grits.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Hamburger Steak Recipe
Ingredients
Patties
Onion Gravy
Kitchen Tools Needed
- Large mixing bowl
- Large skillet, cast iron preferred
- Whisk
- Measuring cups & spoons
- Spatula
Instructions
- Mix the patties. In a large bowl, combine the ground beef, grated onion, egg, salt, pepper, and garlic powder. Mix gently; do not overwork. Shape into 6 oval patties.
- Dredge the patties. Lightly coat each patty in flour, shaking off the excess. Set the leftover flour aside for the gravy.
- Brown the patties. Heat the oil in a large skillet over medium-high heat. Brown the patties for 3 to 4 minutes per side; they do not need to be cooked through yet. Remove and set aside.
- Cook the onions. Add the sliced onion to the same skillet and cook over medium heat for 5 to 7 minutes, until softened and golden, scraping up the browned bits from the bottom.
- Make the gravy. Sprinkle the reserved flour over the onions and stir, cooking for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce until smooth, then bring to a simmer.
- Smother the patties. Return the patties to the skillet and spoon the gravy over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the patties are cooked through and the gravy has thickened.
- Serve. Taste the gravy and adjust the salt and pepper. Serve the patties hot with the onion gravy spooned over the top.
Use a meat thermometer if you have one; patties are done at an internal temperature of 160°F.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sodium | 650 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Hamburger Steak
High in Protein
Ground beef is a concentrated source of protein, which supports muscle repair and keeps you feeling full.
Iron & B Vitamins
Beef provides iron and B vitamins like B12, both important for energy and healthy red blood cells.
Customizable Fat Content
Choosing a leaner ground beef blend lowers the fat content of the dish while keeping the protein the same.
Simple, Whole Ingredients
Made from scratch with basic pantry staples, without the preservatives found in many packaged gravies.
What to Avoid
Preparation Mistakes
- Don’t overwork the meat mixture. Overmixing makes the patties dense and tough instead of tender.
- Don’t skip the dredge. The flour coating helps brown the patties and thickens the gravy.
- Don’t rush the gravy. Adding broth too fast causes lumps; whisk it in gradually.
Storage Mistakes
- Don’t store it while hot. Cool completely before refrigerating to avoid excess condensation.
- Don’t reheat on high heat. Gentle reheating keeps the patties from drying out and the gravy from separating.
Dietary Considerations
- Contains Gluten (flour)
- Contains Egg
- Moderate Sodium
- High in Protein
Pro Tips for the Best Hamburger Steak
- Make a thumbprint in the center of each patty. This keeps them from puffing up and cooking unevenly.
- Don’t crowd the skillet. Brown the patties in batches if needed so they sear instead of steam.
- Scrape the pan well. Those browned bits are where most of the gravy’s flavor comes from.
- Simmer low and slow. A gentle simmer keeps the patties tender and lets the gravy thicken naturally.
- Taste before serving. Beef broth varies in saltiness by brand, so adjust the seasoning at the end.
What to Serve With Hamburger Steak
Classic Sides
- Mashed potatoes
- White rice
- Grits
Vegetables & Bread
When to Serve
- Weeknight dinner
- Sunday supper
- Potlucks
For dessert after dinner, try pound cake or good morning cake.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey or ground chicken | Use a blend that is not too lean, or the patties can dry out. |
| Beef broth | Chicken broth or beef bouillon and water | Flavor will be slightly lighter. |
| All-purpose flour | Cornstarch (for the gravy only) | Use half the amount and mix with cold water first. |
| Worcestershire sauce | Soy sauce with a pinch of sugar | Milder, slightly less savory depth. |
| Vegetable oil | Bacon drippings | Adds extra Southern flavor to the patties and gravy. |
Storage & Reheating
Refrigerator
Cool completely, then store the patties and gravy in an airtight container for up to 4 days.
Freezer
Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently in a skillet over low heat, adding a splash of broth if the gravy has thickened. Microwave individual servings in short bursts.
Frequently Asked Questions
Yes. Use ground turkey that is at least 93 percent lean to 7 percent fat, since very lean turkey can dry out. The patties will be lighter in color and flavor, so consider adding an extra splash of Worcestershire sauce to the gravy.
Lumps usually form when broth is added too quickly or the flour wasn’t fully stirred into the onions first. Add the broth in a slow, steady stream while whisking constantly, and let the flour cook with the onions for a full minute before adding any liquid.
You can brown them in a skillet and then finish them in a 350°F oven in the gravy, covered, for about 20 minutes. Baking them from raw without browning first will give a paler patty and a less flavorful gravy, since the browned bits in the pan are what flavor the sauce.
Yes. The patties and gravy reheat well. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet over low heat, adding a splash of broth if the gravy has thickened too much.
Mashed potatoes or rice are classic choices for soaking up the gravy. Green beans, hot water cornbread, or hush puppies round out a Southern plate.
Yes. Leave it out or replace it with a mix of soy sauce and a small pinch of sugar. The gravy will have a slightly milder, less savory depth, but it will still taste good.
Reader Reviews
More Brenda Gantt Recipes
- GoulashAnother hearty, from-scratch beef dinner
- GritsA creamy base for soaking up gravy
- Green BeansA simple Southern vegetable side
- Fried ChickenA classic Sunday dinner centerpiece
- Fried SquashA crispy summer vegetable side
- Hush PuppiesGolden fried cornmeal bites
- Hot Water CornbreadA quick, pan-fried cornbread
- Pound CakeA rich, buttery dessert
- Good Morning CakeA comforting cake for any time of day
It’s gonna be good, y’all. Make it for your next family supper.
Back to Recipe