Hamburger Steak with Gravy

By Stephanie The Cozy Cook
Incorporating butter into the beef is a chef secret to keep the patties nice and juicy. When meat cooks, the proteins tighten and contract and in doing so, moisture escapes. This can result in tough bricks of meat. The butter in the patties steam as they cook which helps maintain the moisture of the protein.
It’s important that the butter is about the same temperature and shape as the ground beef pieces are. The best way to achieve this is to shred frozen butter. This way, even a very well-done burger can still be juicy!


2 Tablespoons olive oil
1 1/2 lbs. ground beef, 85% lean
6 Tablespoons frozen butter, (3/4 stick) -This is the key to this recipe.
1/2 cup yellow onion, finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire sauce
3 cloves garlic, minced


2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, separated
1 cup chicken broth
1 cup beef broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch


Prepare the Steaks

Shred the frozen butter.

Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.

Form into evenly sides oval steaks. Refrigerate for 10 minutes. Remove from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)

Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.

Make the Gravy

Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.

Mix in the cornstarch and cold water until combined.

Bring the gravy to a boil and whisk in the cornstarch mixture.

Continue to whisk and decrease heat to medium.

Finish the Meal

Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.

Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.

Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Delicious ingredient additions:

Cooked and crumbled bacon is wonderful to work into the meat.

Top the steaks with Swiss cheese and let it melt before serving.

Add mushrooms to the gravy if desired.

For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!

Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.