Ingredients:

  • 5 lbs Ground Beef (80/20 mix)
  • ½ cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • ½ cup Yellow Onion, finely grated or minced (for steaks)
  • 1 Tbsp Worcestershire Sauce (for steaks)
  • 1 tsp Garlic Powder
  • ½ tsp Dried Thyme
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Cooking Oil (Canola or Vegetable)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 1 cup Yellow Onion, thinly sliced (for gravy)
  • 1 cup Cremini Mushrooms, sliced thin (optional)
  • 3 cups Beef Stock (low sodium)
  • 1 tsp Worcestershire Sauce (for gravy)
  • Salt and Black Pepper (to taste)

Instructions:

  1. In a mixing bowl, gently combine the ground beef, panko, egg, grated onion, 1 Tbsp Worcestershire, garlic powder, thyme, salt, and pepper. Do not overmix.
  2. Divide the mixture into 4 equal portions. Shape each portion into an oblong patty, roughly ¾ inch thick. Make a shallow divot in the centre of each patty to prevent bulging during cooking. Chill patties for at least 10 minutes.
  3. Heat the cooking oil in a heavy skillet over medium-high heat until shimmering. Place the steaks into the hot oil and sear for 3–4 minutes until a deep brown crust forms.
  4. Flip the steaks and cook the second side for another 3–4 minutes until the internal temperature reaches 165°F (74°C). Remove the cooked steaks and set them aside on a plate, reserving all pan drippings (fonds) for the gravy.
  5. Reduce the heat to medium. Add the 3 Tbsp butter to the pan drippings. Add the sliced onions and mushrooms (if using). Cook, stirring, until the onions are soft and translucent (about 5–7 minutes).
  6. If necessary, add a splash of the beef stock now and scrape the bottom of the pan vigorously with a wooden spoon or spatula to deglaze and release maximum flavour.
  7. Sprinkle the 3 Tbsp of flour over the butter and vegetable mixture in the pan. Cook for 2 minutes, stirring constantly, to create the roux and cook out the raw flour taste.
  8. Slowly pour the remaining beef stock into the roux, whisking continuously to prevent lumps from forming.
  9. Bring the gravy to a gentle boil, then reduce the heat to a simmer. Stir in the remaining 1 tsp of Worcestershire sauce. Simmer until thickened (about 5–7 minutes).
  10. Return the seared hamburger steaks and any accumulated juices to the gravy. Simmer gently for 2–3 minutes to heat the steaks through and allow them to absorb the gravy’s flavour. Taste and adjust seasoning with additional salt and pepper as needed.