Southern-Style Hamburger Steaks with Onion Mushroom Gravy Recipe

For the Hamburger Steaks:

• 1.5 lbs ground beef (preferably 80/20)
• 2 tbsp extra virgin olive oil
• kosher salt
• black pepper

For the Mushroom and 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

For the Hamburger Steaks:

• Gently form the ground beef into four even patties, taking care not to overwork the meat.
• Heat a large skillet over medium-high heat and add the olive oil. Just before cooking, generously season both sides of the patties with kosher salt and black pepper.
• Cook the patties on one side until a deep brown crust forms, about 3 minutes. Flip and cook until they reach your desired doneness—another 3 to 4 minutes for medium. Transfer the cooked burgers to a plate and set aside.

For the Mushroom and Onion Gravy:

• Reduce the skillet heat to medium and add the ghee. When melted, stir in the sliced onions and cook until tender, about 4 minutes, scraping up any browned bits from the pan. Season with salt, pepper, garlic powder, onion powder, cajun seasoning, and dried thyme.
• Add the mushrooms and cook, stirring, about 2 minutes to build flavor. Sprinkle in the arrowroot starch and mix until combined. Slowly add the beef broth, coconut aminos, yellow mustard, and apple cider vinegar. Simmer, stirring occasionally, until the sauce thickens and flavors meld, about 4 to 5 minutes.
• Return the hamburger steaks to the skillet and ladle the gravy over them. Garnish with chopped parsley and serve warm. Enjoy!

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