Hamburger Steaks

I just love a good hamburger steak. I grew up eating them. I’m sure we all did. And sometimes there is just nothing quite like it. Often times, my mother would wrap a piece of bacon around the edges of each one for even more flavor.

Keep in mind that when you’re making your patties, that they are going to shrink a bit, so make them big. You can also make a little indention in the middle of each of them with your thumb to prevent them from puffing up too much and turning into meatballs rather than hamburger steaks. One time, my wife was making hamburgers for the grill and didn’t quite get them big enough. They grilled up to look just like meatballs so we always kid her about that. But she’d be embarrassed if I told you that, so don’t mention it.

It’s important to get your pan screaming hot when you put the patties in there. The trick is to get the dark brown color on them like the picture above. That’s where all that delicious flavor comes from. Put them in the skillet and don’t touch them until you flip them. Serious, hands off!

Now that’s some deliciousness right there, folks! We usually served these with mashed potatoes and a vegetable, but they are great served along rice or even french fries – if you want! Y’all enjoy!

• 1.5 pounds ground beef
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon ground mustard
• 1 small onion thinly sliced
• 1 (10.5-ounce) can French onion condensed soup - undiluted
• 1 (.75-ounce) packet brown gravy mix
• ½ cup water
• 1 tablespoon Worcestershire sauce

1. Crumble the ground beef into a large bowl and sprinkle with the garlic powder, onion powder, salt, pepper, and ground mustard. Blend well. (I like to use a fork for this. It keeps you from overworking the mixture - which can produce a tough hamburger steak.) Divide the mixture into 4 equal amounts (or more if you want smaller steaks) and form them into patties.
2. Place a nonstick skillet over medium-high heat. Once the pan is hot, place the steaks in the skillet and allow them to cook without touching them for about 4 minutes. Flip them over and cook them for an additional 4 minutes. (You want to get a nice dark brown color on them - that's where the flavor is.) Remove the steaks from the pan and allow them to rest on paper towels.
3. Drain away all but about 2 tablespoons of the grease from the pan. Put the pan back on the heat and add the sliced onions. Cook until just translucent (about 3 minutes). Add the undiluted onion soup, gravy mix, and water and stir well. Bring to boil, reduce the heat to a simmer, and stir in the Worcestershire sauce. Add the hamburger steaks back to the pan and cook until they are done to your liking.

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