Hamburger steaks with onion gravy in a flavorful onion sauce! A traditional Southern dish best paired with rice or creamy mashed potatoes!

Scale

for the hamburger steaks:

1.5 lbs ground beef (preferably 80/20)

2 tbsp extra virgin olive oil

kosher salt

black pepper

for the onion gravy:

2 tbsp ghee

2 cups yellow onion, thinly sliced about 1 large onion

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cajun seasoning or more to taste

1/2 tsp dried thyme

1.5 cups baby bella mushrooms, thinly sliced about 5 mushrooms

2 tsp arrowroot starch

1 cup beef broth

2 tbsp coconut aminos

2 tsp yellow mustard

2 tsp apple cider vinegar

1 tbsp freshly chopped parsley for serving

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for the hamburger steaks:

Carefully shape the ground beef into 4 uniform patties, ensuring the meat isn’t overly manipulated.
Warm a sizable skillet on medium-high heat and drizzle in olive oil. Just before frying, liberally sprinkle both sides of the patties with kosher salt and pepper.
Sear the burger on one side until a rich brown crust appears, roughly 3 minutes. Turn the burgers over and continue cooking to your preferred level of doneness. I typically go for an additional 3 to 4 minutes for a medium finish (with a pink center). Once done, move the burgers to a dish and let them rest.

for the onion gravy:

After the burgers are done, lower the skillet’s heat to medium and melt the ghee. As it melts, toss in the onions. Stir them around, letting them soften for about 4 minutes, all while gathering the flavorful brown remnants from the skillet’s base. Season the mix with salt, pepper, garlic powder, onion powder, cajun spice, and dried thyme.
As the onions turn soft and translucent, introduce the mushrooms. Mix them in and let them cook for an additional 2 minutes, allowing them to absorb the flavors. Sprinkle in the arrowroot starch, ensuring it blends seamlessly with the onions. Dial down the heat to a gentle simmer, then pour in the beef broth, coconut aminos, yellow mustard, and apple cider vinegar. Stir continuously, letting the sauce thicken and the ingredients meld together for another 4 to 5 minutes.
Place the hamburger steaks back into the skillet, generously drizzling them with the rich gravy. Garnish with fresh parsley and serve. Bon appétit!

Exercise caution when seasoning the beef with salt, as the onion gravy’s saltiness can vary based on its brand. I used just slightly more than a 1/4 teaspoon for the beef.
You can enhance the beef mix by incorporating grated onions and consider frying some mushrooms alongside the onions