Southern-Style Hamburger Steaks with Onion and Mushroom Gravy

For the love of southern cooking, this hamburger steak with onion gravy is so dang good!! 

If you’re not from the south, you’re probably thinking— errr, isn’t this Salisbury Steak?? No, it’s not; however it’s Salisbury Steaks southern cousin. The difference really isn’t much other than the fact that Salisbury Steak’s have a bit more “fancy” ingredients in it like breadcrumbs, bell peppers, and more where as a hamburger steak is just a simple beef patty smother in a fantastic onion gravy. 

Growing up my grandmother, Nonnie, made hamburger steaks all the time. The gravy she whipped up was essentially made from a package of onion soup, a package of brown gravy mix, a lot of Worcestershire sauce, some beef broth and sautéed mushrooms and smothered over a skillet burger. Obviously it was delicious. 

I’ve taken Nonnie’s recipe and modernized it a bit and made the gravy without all the packaged food and with only real, simple, and clean ingredients. It’s honestly just as savory and perhaps, more delicious. (Sorry, Nonnie. I still love your version!) I love how hearty and comforting this dish is and most importantly, so easy to make! 

To serve, I highly recommend making a side of my Whole30 Mashed potatoes and any green goes great with it! Enjoy!

Hamburger Steak with Mushroom Onion Gravy

Serves: 4 people
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


For the Hamburger Steaks:

  • 1.5 lbs ground beef (preferably 80/20)
  • 2 tbsp extra virgin olive oil
  • kosher salt
  • black pepper

For the Mushroom and Onion Gravy:

  • 2 tbsp ghee
  • 2 cups yellow onion, thinly sliced about 1 large onion
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cajun seasoning or more to taste
  • 1/2 tsp dried thyme
  • 1.5 cups baby bella mushrooms, thinly sliced about 5 mushrooms
  • 2 tsp arrowroot starch
  • 1 cup beef broth
  • 2 tbsp coconut aminos
  • 2 tsp yellow mustard
  • 2 tsp apple cider vinegar
  • 1 tbsp freshly chopped parsley for serving


For the Hamburger Steaks:

  • Gently form ground beef into 4 even hamburger patties, being careful not to overwork the meat. 
  • Heat a large skillet over medium high heat and add olive oil. Immediately before cooking, generously season the patties with kosher salt and pepper on both sides.
  • Cook burger on one side until a deep brown crust forms, about 3 minutes. Flip burgers and cook until burger is cooked to your desired doneness. I do mine for 3 to 4 more minutes for medium (pink in the center). Transfer cooked burgers to a plate and set aside.

For the Mushroom and Onion Gravy:

  • Once the burgers are cooked, reduce heat in the same skillet to medium and add ghee to melt. Once ghee is melted, add onions and cook, stirring, until tender, about 4 minutes and scraping up any brown bits in the bottom of the skillet. Season with salt, pepper, garlic powder, onion powder, cajun seasoning and dried thyme. 
  • When the onions are very tender add the mushrooms and stir to combine and cook, stirring, for about 2 more minutes to develop some flavor on the mushrooms. Add arrowroot starch and stir until well-combined into the onion mixture. Reduce heat to a simmer and add the beef broth, coconut aminos, yellow mustard, apple cider vinegar and continue to cook, stirring,  until the sauce thickens and all flavors are combined, 4 to 5 more minutes.
  • Return the hamburger steaks to the skillet and laddle gravy over the burgers. Top with parsley and serve. Enjoy!
Author: Alex Snodgrass

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