- 1 1/2 pounds 85% lean ground beef (I used 80% lean ground beef)
- 1/2 cup panko bread crumbs
- 2 tablespoons Lipton Onion Soup and Dip Mix
- 1/2 teaspoon pepper (I used freshly ground black pepper)
- 3 tablespoons unsalted butter, divided
- 1 onion, halved and sliced thin (I used a yellow onion)
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups beef broth (I used Swanson 50% reduced sodium)
- 1 tablespoon minced fresh chives
- Take a large mixing bowl and add the beef, panko, soup mix and pepper to it, mixing everything together with your hands until combined. Divide the meat mixture into 4 portions, shaping each one into a 4-inch patty that’s about 1/2-inch thick (my patties were more around the 3/4-inch thickness). Using your fingertips (I just used my thumb), push down on the middle of each patty until there’s a slight indentation.
- Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and add a tablespoon of butter to it. Set the skillet over medium-high heat and wait for the butter to melt. Add the patties in and cook for roughly 4 minutes per side or until the patties look “well browned” and register 130 degrees. Take the patties out of the skillet and place them on a large plate or platter, covering them by tenting them with aluminum foil.
- Turn the heat down to medium and toss the onion slices into the skillet, stirring them around frequently for 4 minutes or until they are lightly browned and are starting to soften. Stir the flour in, continuing to stir for another minute. Stir the broth in and wait for boiling to occur. Let the gravy cook for 4 minutes or until it’s thickened. Remove the skillet from the heat, mixing the last 2 tablespoons of butter in with the gravy. Take a taste and add more salt and pepper if necessary. Serve the gravy over the patties, sprinkling the chives on afterwards. Enjoy !
When I first tried the sauce, it didn’t seem that good, I was a little worried that this recipe wouldn’t be worth posting but after adding enough salt and pepper, the flavors really shined and I just wanted to drown the hamburger steaks in it, it tasted that good (I’ll double the gravy next time so there’s no worrying over how much of the gravy gets used on each portion) ! I couldn’t taste the chives at all but at least it added some color to the dish ! The hamburger steaks had a nice crust on the outside but were still tender on the inside. The only way this could’ve been better was if I’d had some mashed potatoes to serve this with !
This recipe came from Cook’s Country.
I wasn’t paid in any form to promote Lipton, Swanson, or Cook’s Country.
Take care everybody !