Ok so normally I make Hamburger steak and we have it over noodles or rice but I have been craving a nice juicy burger this week and this sounded like a wonderful little experiment so… the Hamburger Steak Burger was born.
Now if you like Hamburgers and you like gravy and you like rolls drenched with gravy than this is the burger for you.
It has long been known that I LOVE Gravy. I don’t remember a time when I didn’t love gravy. In fact when I married into my husbands family (among other weird eating habits I have) I introduced them to my love of Gravy pretty quickly. They all think I’m weird because I don’t really like sweets all that much but I LOVE savory yummy food. Instead of Jello at the end of the meal I would notoriously have a piece of bread drenched in gravy as dessert. I can’t help it, honestly. My tastebuds are just different I guess. I would take Bread and Gravy as dessert any day especially over Jello!!!
Anyway off of my gravy rant and on to the recipe. I have spent the last few years making this recipe and tweeking it until I have gotten it just where I like it. So here it is:
- 1 Lb Hamburger (I use home grown beef from my parents house)
- 1 Slice of White Bread
- 1 Egg
- 1/8 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Seasoning Salt
- a couple splashed of Worcestershire Sauce
- 1 C. Water
- 1 Brown Gravy Packet
- 1-2 Tbs Cooking Sherry
- oil and butter for frying
- Cheese Slices
Rolls or buns whatever you prefer (I used my local grocery stores Hard rolls)
I start by thawing my Ground beef. You may not need this step if you get it from the grocery store.
(Disclaimer I doubled this batch so I could have Leftovers)
Next I start making the bread crumbs for the burgers. My husband came in while I was starting these burgers and asked if we were having meatloaf. I never thought of it but it is a similar process.
- Take your bread and tear it apart and place it in a blender.
- Pulse your blender until you have some nice crumbs going on.
- Add in the spices and pulse until combine.
- Pour into a mixing bowl large enough to hold all your hamburger.
Now that you have your mixture ready it’s time to add your hamburger. Now dig in. I prefer to use my hands because it seems to combine better, or at least I think so.
Once the mix is combined add in the egg and a few splashes of Worcestershire sauce. (I love worcestershire so I add 5-6 shakes of the bottle)
Once you feel like your mixture is fully combined it’s time to make your burgers. I will fully warn you I don’t feel adequate when I make burgers. I always feel like they aren’t quite the right shape but I guess homemade burgers aren’t supposed to be right?
Anyway what I do is take my hand and mark the middle of the meat and then mark again. Making a big X in the meat so I get roughly the same size burgers. I make quarter pounders at my house.
Then I roll them into a ball and flatten them out trying to leave the center a little thinner than the outside. Why I’m not sure I think I may have saw it once on a cooking show and have tried to do it like that ever since.
Once your burgers are shaped its time to get the pan ready to cook them. I use a mixture of vegetable oil and butter to fry my burgers. I believe it let them hold in the maximum flavor. I set the stove to med heat because I don’t want them to burn. This is a lesson that took me a LONG time to learn. It really doesn’t take the burgers any longer to cook and the flavor is so much better.
Once the oil and butter is melted and ready add the burgers to the pan. I did mine 3 at a time so as to not overcrowd the pan. I let them cook on each side between 3-5 min.. Once they were done I put them on a pan and set them in the microwave to stay warm.
Once you are done with all the burgers it’s time for the Gravy. I will warn you this Gravy is simple and delicious.
Drain the fat from the pan you make the burgers in and return it to the stove. Add the water, gravy packet and cooking sherry and using a whisk or a fork stir the mixture until it thickens, making sure to get all the meaty goodness of the bottom of the pan.
Once the sauce has thickened a bit its time to add the burgers back into the pan. Try to get as many as you can down into the gravy. Once they’re all back in the pan it’s time to turn the heat to low/warm and cover it until its time to plate.
Now at this point the hamburger steak is done you can eat it plain or over noodles or rice and it is equally as good but I’ll take you through the burger process that I used last night.
Preheat your oven to 350 or you can turn on your broiler
In a small frying pan add a little butter and melt on a lower heat. Cut your rolls in half and then rub them around in the butter. You will have to keep adding butter to the pan so only use a little at a time.
Once all the rolls are buttered lay them buttered side up on a cookie sheet and put them in the oven so they just get a nice crispness on them.
I don’t’ usually get along with my broiler so I just heat up the oven. I left mine in the oven for about 5 min checking them every 2 to make sure they didn’t burn.
Take them out and then to the tops add a Cheese slice, and return to the oven for a few min. just to melt the cheese onto the bun.
When the cheese it melty take them out and it’s time to assemble.
Take a spoonful of gravy and pour it over the bottom bun then cover with the hamburger and then the cheesy top. And you’re done!!!
I sided mine with some fries (which for myself I drenched in more gravy). but for the rest of the family I made some homemade fry sauce. Which I’ll post a recipe for it later. In the words of Brian Regan “Get that goodness in me!”