Hamburger Steak and Gravy

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Adjust Servings:
2 lbs Ground Beef 80/20 beef makes really juicy patties
1/2 tsp Tony Chachere's Creole Seasoning
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp TryMe Tiger Sauce
1 Egg
2 tbsp Bread Crumbs
1 tbsp Minced Garlic
1 tbsp Butter
2 tsp Salt
1/4 tsp Black Pepper
1 Onion diced or cut in strips
1 tbsp All-Purpose Flour
2-1/2 cups Water
Tools You Need
Mixing Bowl
Dutch Oven oval-shaped fits all of the patties, but, you can use a large pot
Metal Spoon

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Hamburger Steak and Gravy

So good, everyone will want seconds!

Juicy, tender hamburger steaks with easy, from scratch, gravy that will satisfy your taste buds and have you wanting more!



  • Tools You Need



First time here? If you’re a busy mom, you’ve come to the right place! My recipes are easy to follow and contain common ingredients. I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment!

Hamburger steak and gravy is a down-home, southern dish that, I believe, should be served in every household! It is one of the least expensive yet delicious foods I’ve had the pleasure of cooking for my friends and family. As a matter of fact, I just cooked this for my family and my mouth is watering talking about it with you!

And, the best part about this recipe is that it’s kid-approved. YES…….both of my boys- even my picky eater- love it! It’s a proud moment when they ask for seconds. Come on, you know what I’m talking about…that “yes, I’ve scored awesome mom points for this one!”moment.

Remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment!

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Turn up the heat

With your dutch oven or pot on the burner, turn the heat to medium-high to get the pot nice and hot.

Note: Oil is not needed for this dish. The fat from the beef will coat the bottom of the pan and be the base of your gravy.


Making the patties

In a large mixing bowl and using your hands, combine the ground beef, Tony Chachere's seasoning, onion powder, garlic powder, TryMe Tiger Sauce, egg, and bread crumbs.

Pull a hand full of the beef mixture and roll and press it between your hands to form a long patty that is about 1/4 inch thick. After you've shaped your patties, place them in the pot.

Repeat until you've used all of the beef mixture. You should end up with 5-6 patties.


Browning the patties

Leaving the heat on medium-high heat, cook the patties for 5-6 minutes on each side.
Do not flip more than once. And, don't worry about them being very brown. As long as they aren't burnt, dark brown is a good thing and the secret to a tasty gravy. Trust me! :)

Once you've brown both sides, remove the patties from the pot, place them on a plate and set them aside. We will add them back to the pot in a bit.


Making the gravy

Leaving the heat on medium-high, add the butter, onions, and minced garlic to the pot. There should be a lot of brown on the bottom of the pot at this point, which is awesome! This is going to make the gravy soooo gooood!

Now, using your metal spoon, stir the onions and garlic all around the pot and start scraping the brown off the bottom. Keep moving the onions and garlic around as they help you pull the yummy brownness away.

Once you've scraped the bottom of the pot, add 2-1/2 cups of water, 1 tbsp of flour, 2 tsps salt, and 1/4 tsp black pepper into the pot and whisk it all together.


The finale

Place all of the patties back into the pot, spoon some of the gravy over the patties, then place the lid on the pot.
Cook on medium heat for 20-25 minutes.

For a complete meal, serve with mashed potatoes or steamed rice.

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