Ingredients

For the Hamburger Steaks

1½ pounds ground beef, preferably 80/20
1 large egg
⅓ cup plain breadcrumbs
2 tablespoons finely minced yellow onion
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, for browning

For the Steakhouse Gravy

1 medium yellow onion, thinly sliced
8 ounces cremini or button mushrooms, sliced
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon tomato paste
2 tablespoons cornstarch
2 tablespoons cold water
Additional salt and black pepper, to taste
Chopped parsley, optional, for serving

For Serving

Mashed potatoes, cooked egg noodles, or rice
Green beans, carrots, or another vegetable side

Ingredient Notes

Ground beef: An 80/20 blend gives the patties enough fat for a flavorful, tender result. Leaner beef can be used, though the patties may turn firmer if cooked too long.

Egg: The egg helps bind the patties. Mix it with the other patty ingredients before adding the beef so it distributes evenly.

Breadcrumbs: Plain breadcrumbs absorb some moisture and help the patties hold their shape. If using seasoned breadcrumbs, taste the mixture before adding more salt.

Minced onion: A small amount adds flavor inside the patties. Mince it finely so the pieces do not interfere with shaping.

Worcestershire sauce: A teaspoon seasons the beef, while a tablespoon deepens the gravy. It adds a savory, slightly tangy note.

Mushrooms: Cremini mushrooms have a deeper flavor, while button mushrooms are milder. Slice them evenly so they cook at a similar rate.

Beef broth: Low-sodium broth makes it easier to control the final seasoning. The broth becomes the base of the gravy, so choose one with a flavor you like.

Dijon mustard: A teaspoon adds subtle sharpness and helps balance the richness. It should blend into the gravy rather than taste like a mustard sauce.

Tomato paste: A small amount gives the gravy a fuller, more rounded flavor. It should not make the sauce taste strongly of tomato.

Cornstarch: Mix it with cold water before adding it to hot liquid. This prevents lumps and makes the gravy easier to thicken smoothly.

Instructions

How to Make It

1. Mix the Patty Ingredients

In a large bowl, whisk the egg with the breadcrumbs, minced onion, Worcestershire sauce, garlic powder, salt, and black pepper.

Add the ground beef. Mix gently with your hands or a fork just until the ingredients are combined.

Avoid pressing and squeezing the mixture for too long, which can make the patties dense.

2. Shape the Hamburger Steaks

Divide the mixture into six equal portions. Shape each into an oval patty approximately ¾ inch thick.

Make a shallow indentation in the center of each patty with your thumb. This helps them cook more evenly and reduces doming.

Set the patties on a plate while you heat the skillet.

3. Brown the Patties

Heat the olive oil in a large skillet over medium-high heat.

Brown the patties in batches for approximately 2–3 minutes per side, until they develop a golden-brown crust. They do not need to be cooked through at this stage.

Transfer them to a clean plate. If the skillet has blackened bits, wipe those away; golden-brown bits can be used to flavor the gravy.

4. Prepare the Gravy Base

Reduce the skillet heat to medium. Add the sliced onion and mushrooms. Cook for approximately 4–5 minutes, stirring occasionally, until the mushrooms begin to soften.

Stir in the tomato paste and cook for 30 seconds.

Pour in the beef broth and scrape up the browned bits from the skillet. Stir in the Worcestershire sauce and Dijon mustard.

Bring the mixture just to a simmer, then turn off the heat.

5. Assemble in the Slow Cooker

Spread the onion and mushroom mixture across the bottom of the slow cooker.

Arrange the browned patties over the vegetables in a single layer where possible. If some overlap is necessary, keep the stack loose.

Pour the broth mixture around and over the patties. The liquid does not need to cover them completely.

6. Cook Until Done

Cover and cook on LOW for approximately 4–5 hours or on HIGH for approximately 2–3 hours.

Begin checking early, especially if your patties are thinner or your slow cooker runs hot. Use an instant-read thermometer in the center of a patty; ground beef should reach 160°F / 71°C.

Once cooked, transfer the patties carefully to a platter. They may be tender, so use a wide spatula.

7. Thicken the Gravy

Whisk the cornstarch and cold water together in a small bowl until smooth.

Turn the slow cooker to HIGH and stir the slurry into the hot gravy. Cover and cook for approximately 10–15 minutes, until thickened, stirring once if needed.

For a quicker finish, pour the gravy and vegetables into a saucepan, bring to a gentle simmer, and whisk in the slurry. Cook for a few minutes until the gravy reaches your preferred thickness.

8. Serve

Taste the gravy and adjust with salt and pepper. Return the patties to the slow cooker briefly, or spoon the gravy over them on the platter.

Serve over mashed potatoes, noodles, or rice, with mushrooms and onions tucked over each patty. Add chopped parsley if desired.