Hamburger Steaks with Onion Gravy
Southern comfort food: seasoned ground beef patties browned hard, then simmered in a rich beef-and-onion gravy from a Lipton Beefy Onion soup packet. Pairs with mashed potatoes and peas; a workday "Salisbury steak" that doesn't apologise for being simple.
Overview
American Southern diner food and a close cousin of "Salisbury steak": browned ground beef patties simmered in a thick brown gravy of slow-cooked onions, beef broth and (the small unembarrassed shortcut) a Lipton Beefy Onion soup packet that does the work of a long-built stock without taking the time. The packet is the dish's signature; carries glutamate depth and dried-onion concentrate that gives the gravy its diner-counter character. Around it, the patties are seasoned bigger than a regular burger, Cajun seasoning, Sazon, garlic paste, Worcestershire, a touch of maple syrup or honey for sweet undertone, so the meat itself carries flavour even before the gravy hits it. The result is salty-savoury-rich, with sweet caramelised onion bite-pieces in the gravy and a meaty depth that just goes on. Smell is browning beef, onions, and gravy. Genuinely easy and a forgiving dinner; the only thing that ruins it is overworking the beef mince (which makes the patties tough). The pairing with mashed potatoes and peas is the Southern Sunday-lunch convention and the way the dish is usually plated.
Ingredients
Patties
- 900 g (2 lbs) ground beef (85/15)
- ¼ cup chopped scallions (plus more to garnish)
- 1 tablespoon Cajun seasoning
- 1 packet Sazon seasoning (~1 ½ teaspoons)
- 1 tablespoon garlic paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon dried minced onion
Onion gravy
- 2 tablespoons olive (or avocado oil)
- 1 yellow onion (medium, roughly chopped)
- 1 packet Lipton Beefy Onion soup mix
- 2 tablespoons plain flour
- 480 ml beef broth
Method
Stage 1 - Mix and rest
- Combine the ground beef with the scallions, Cajun seasoning, Sazon, garlic paste, Worcestershire, maple syrup and dried minced onion.
- Mix gently with the hands until just combined - don't overwork.
- Refrigerate 1-24 hours.
Stage 2 - Form and brown
- Shape the mix into 12-13 patties.
- Heat the oil in a large skillet over medium heat.
- Brown the patties in batches, 3-4 minutes per side, until deeply seared.
- Transfer to a plate.
Stage 3 - Gravy
- Reduce heat to medium-low.
- Sauté the chopped onion in the same pan 5-6 minutes until golden, scraping up the fond.
- Sprinkle the soup packet contents and the flour over; stir 1 minute.
- Slowly pour in the beef broth, whisking constantly.
- Bring to a gentle boil; the gravy thickens.
Stage 4 - Finish
- Return the patties to the gravy.
- Simmer 5-7 minutes, basting the patties.
- Taste; adjust salt.
- Garnish with fresh scallions.
- Serve with mashed potatoes and peas.
Notes
- Lipton Beefy Onion soup mix: found in the soup aisle. Carries the dish's distinctive umami. Au Jus mix is a workable alternative.
- Don't overwork the beef: a tough patty is the most common failure. Mix just to combine; don't knead.
- Maple syrup / honey: the subtle sweetness in the seasoning balances the savoury Worcestershire and Sazon.
Storage
- Keeps 3 days refrigerated; reheats well in a covered pan with a splash of broth.
- Freezes 2 months.
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