It’s all about the gravy.
Hamburger steak with gravy is comfort food in a crazy time.
Trying to be “healthy” with a green salad and brown rice, but it really needs a scoop of macaroni salad.
A typical plate lunch in Hawai’i consists of a protein, and two starches — usually two scoops of rice and a scoop of macaroni salad. And for some reason, it works! Hamburger steak with gravy is one of these that can be found at almost every lunch wagon and local-style restaurant.
Maybe it was a riff on Salisbury steak, or a way to make dry hamburger patties more interesting. But what really makes this dish is the gravy. All the well-known places guard their gravy recipes, with only a few knowing the secret ingredient(s) that comprise it. And with good reason — It’s like a cozy, warm blanket for your food. No wonder, many eaters ask for “gravy all over.”
Hamburger steak with gravy
Yield: 3-4 servings
Total Time: 1 hour, 15 minutes | Prep Time: 30 minutes | Cook Time: 45 minutes
INGREDIENTS:
For the hamburger steaks:
1 ½ lbs. ground beef, preferably 80/20
2 tbsp. dried onion
1 tsp. granulated garlic
1 tsp. kosher salt
½ tsp. black pepper, freshly ground
1 extra large egg
1 cup fresh breadcrumbs (can substitute with ½ cup panko)
¼ cup whole milk
¼ cup vegetable oil, divided
For the gravy:
1 medium onion, thinly sliced
4 tbsp. butter
4 tbsp, all-purpose flour
1 tbsp. granulated garlic
2 tsp. onion powder, optional
1 tsp. black pepper, freshly ground
2 (14.5 oz.) cans low-sodium chicken broth
4 tbsp. liquid beef concentrate
2 tbsp. Worchestershire sauce
METHOD:
For the hamburger steaks:
Combine all of the ingredients, except for the oil in a bowl. Do not over mix. Allow to rest for 15 minutes.
Divide the mixture into 6 equal parts and form into patties.
Heat 2 tbsp. oil in a heavy skillet over medium-high heat.
Fry the patties until browned on both sides, about 3 minutes per side. The patties may not be fully cooked at this stage, but will continue to cook later in the gravy. Remove to a plate and repeat with the remaining oil and patties.
For the gravy:
In the same skillet, drain the oil, reserving 1 tbsp. for the the gravy. With paper towels, wipe the skillet clean and return to a medium-high burner.
Add in the reserved 1 tbsp. oil and butter to the hot skillet. Once the butter has melted, add in the onions and sauté until browned, about 8 to 10 minutes. Add in the flour and cook, stirring well, for about 3 minutes.
Slowly pour in the chicken broth, whisking vigorously to avoid clumping. Once the mixture thickens, stir in the beef concentrate, granulated garlic, onion powder (if using), Worchestershire sauce and pepper. Season with additional salt if necessary. Lower the heat to low and continue to simmer for another 5 minutes.
Gently add the patties (and any accumulated juices) to the gravy, making sure that each patty is submerged to finish cooking and allow to simmer for about 8 more minutes.
Serve with rice and macaroni salad... all smothered in gravy.
Simmering away.
It really does need the macaroni salad…