My Mom's Hamburger Steak

 

 

I always loved my mom’s hamburger steak. There was nothing like coming home and smelling the onions and hamburger patties simmering on the stove and knowing we were in for a hearty and delicious supper.  When I was little playing outside, I knew we were having hamburger steak for supper.  The smell of those onions and beef gravy always made its way outside.  We were pretty poor back then and couldn’t afford more expensive cuts of meat.  But we didn’t know that.  We thought this dish was fit for a king!

It's a classic southern meal served with mashed potatoes! If you’re not from the south, you’re probably thinking this is a picture of Salisbury Steak.  It’s not; however, it’s Salisbury Steaks’ southern cousin. The difference really isn’t much other than the fact that Salisbury Steaks have a bit more “fancy” ingredients like breadcrumbs, bell peppers, and other seasonings and binders. Closer to a meatloaf. Hamburger Steak is a simple beef patty smother in a fantastic onion gravy.

 

My Mom’s Hamburger Steak

 

1 - 1 1/2 pounds ground chuck 80/20

1 teaspoon garlic powder

1 teaspoon onion powder

2teaspoons Worcestershire sauce

½ teaspoons black pepper

Pinch of salt (not much, soups have salt)

1 tablespoon butter

1 tablespoon olive oil

1 sweet onion, sliced

1 cup sliced mushrooms (optional)

1 can (10 ounces) French onion soup

1 can cream of chicken soup

1 packet Au Jus

1 cup water

 

Add ground beef, Worcestershire sauce, garlic powder, onion powder, salt and pepper into a large bowl. Use your hands to combine the spices with the beef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shape the mixture into 4-6 large patties They will shrink so make them large. Set aside.

 

In another large bowl whisk together the Cream of Chicken soup, the French onion soup and the packet of Au jus.  Whisk until blended and somewhat smooth.  Set aside.

 

Heat a large heavy skillet over medium-high heat.  Add a tablespoon of butter and a tablespoon of oil. Sear the burgers on both sides to create a nice "crust."

 

Remove burgers from skillet and place on a plate. They may be under cooked at this point but that’s okay.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave the drippings in the skillet and sauté the onions until tender and slightly golden.  Add the mushrooms and cook for about 5 minutes until soft.

 

Add the gravy mixture to the skillet and stir to bring the onions and mushrooms together.  Add in the patties, making sure they are completely covered.  Stir to combine and cover with a lid.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simmer for 45 minutes to an hour stirring occasionally to make sure the gravy is thickening.  Taste and if needed, season with salt and pepper.  You will find you probably won’t need to add salt as the two soups contain a lot of salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes and lots of gravy! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Pan-fried cheeseburgers

Pan-fried cheeseburgers

 

 

 

  

 

 

You know, sometimes you just feel like a good juicy burger.  Not grilled, No mustard, ketchup, lettuce or a lot of other condiments.  Nope just a big juicy classic burger you can sink your teeth into.  No dried-up hockey pucks here.  Just a fresh soft roll and your favorite cheese and a touch of mayo. You want to taste that big juicy tender burger with no distractions.   So how do you fulfill that craving?  Get out your cast iron skillet and go to the stove!

 

Pan-fried cheeseburgers

 

Ground beef (80/20 lean to fat ratio

Salt and pepper to taste

Your favorite cheese slices

Kaiser Rolls

Butter or oil (for toasting buns and cooking burgers, if desired)

Optional: Other seasonings for the beef (e.g., Worcestershire sauce, garlic powder, onion powder).

 

Prepare the patties: Gently mix the ground beef with salt, pepper, and any other desired seasonings. Form the mixture into patties slightly larger than your buns, as they will shrink while cooking. Make a slight indentation in the center of each patty to prevent them from bulging while cooking.

 

 

 

 

 

 

 

 

Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow “dimple” and pat the edges into a round — the patty should look like a Frisbee and be slightly larger than your burger buns. 

 

 

 

 

 

 

 

 

 

 

 

Heat the pan: Place a large skillet (cast iron or heavy-bottomed is recommended) over medium to medium-high heat until it's hot.

Cook the burgers: Place the patties in the hot pan, leaving some space between each. Cook for 3-6 minutes per side, depending on desired doneness, Flip only once to ensure a nice crust.

 

 

 

 

 

 

 

 

Add cheese: For a cheeseburger, add a slice of cheese on top of each patty during the last few minutes of cooking. Cover the pan to help the cheese melt.

Toast the buns: While the burgers are cooking, you can toast the buns. Melt some butter in a separate pan or in the same pan after removing the burgers. Place the cut sides of the buns in the butter and toast until lightly golden brown.

Rest and serve: Remove the cooked patties from the pan and let them rest for at least 5 minutes before assembling the burgers. This helps retain the juices.

 

Tips for a juicy pan-fried cheeseburger

 Don't overmix the meat when forming the patties, as this can make the burgers tough. Try to handle the beef as little as possible as you form the patties. The more you handle and mash the beef as you shape the patties, the more compressed and tough the finished burger.

 

Use a meat thermometer to check for desired doneness, especially if you're aiming for a specific temperature. For well-done burgers, cook to an internal temperature of 160°F

 

Don't press down on the burgers with your spatula while cooking, as this can squeeze out the juices.

 

Consider using a higher fat ground beef for more flavor and moisture. 

 

The "5-6-7 rule" is a grilling technique for cooking burgers, specifically focusing on achieving desired doneness based on time. It suggests cooking burger patties for 5 minutes per side for medium-rare, 6 minutes for medium, and 7 minutes for well-done. The rule is a guideline and can be adjusted based on patty thickness and desired level of doneness.

 

Enjoy your delicious pan-fried cheeseburger!