Hamburger Steak with Caramelized Onion Gravy

Juicy ground beef patties seared until golden, then blanketed in sweet, deeply savory caramelized onion gravy that rivals any steakhouse version. The Worcestershire and Tabasco add subtle heat and umami depth to both the patties and sauce, while the crispy exterior gives way to tender, flavorful meat inside. Perfect for a comforting weeknight dinner that tastes like you spent all day cooking.

Ingredients

2 large eggs

1/3 cup breadcrumbs

2 lbs 85/15 ground beef

1/4 cup finely minced yellow onion

2 garlic cloves, finely grated

2 tsp Worcestershire sauce

1 tsp Tabasco sauce

3 tbsp olive oil

Coarse salt and freshly cracked pepper to taste

2 yellow onions, peeled and thickly sliced

2 garlic cloves, finely minced

1/4 cup all-purpose flour

4 cups beef stock

1 tbsp unsalted butter

Instructions

In a large bowl, whisk the eggs and then mix in the breadcrumbs. Let sit for 2 to 3 minutes or until the breadcrumbs are completely soaked.

Mix in the ground beef, minced onions, grated garlic, Worcestershire sauce, Tabasco, salt, and pepper until just combined.

Form 6 equal-sized hamburger steak patties and place them on a plate or platter.

Add the olive oil to a large rondeau or sauce pot and heat over medium-high heat for 90 seconds.

Place the hamburger steaks in the pan and cook for 3 to 4 minutes per side or until well browned. Cook in batches if needed. The patties do not need to cook through at this stage.

Set the burgers aside and add the sliced onions to the pan. Season gently with salt and sauté for 5 minutes. Reduce heat to low and cook for an additional 10 to 12 minutes or until browned and tender.

Stir in the minced garlic and cook just until fragrant, about 30 to 45 seconds. Then stir in the flour until combined.

Pour in the beef stock and bring to a boil to thicken. Season gently with salt and pepper.

Return the beef patties to the pan and cook for 5 to 6 minutes to heat through and finish cooking. Stir in the butter and serve.