Oven Baked Hamburger Steaks
These Oven Baked Hamburger Steaks are seared, covered in homemade mushroom onion gravy, and baked until tender. A cozy ground beef dinner with rich brown gravy and simple ingredients.
Servings: 8
Calories: 594kcal
Ingredients
Hamburger Steaks
- 3 lb Ground Beef 80/20
- ½ cup Yellow Onion finely diced
- 2 cloves Garlic minced
- 1 large Eggs
- ½ cup breadcrumbs plain, or superfine almond flour
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tsp Smoked Paprika
Homemade Mushroom Gravy
- 1 tbsp Olive Oil
- 10 oz Cremini Mushrooms sliced
- 1 small Yellow Onion finely diced
- 4 cloves Garlic minced
- 2 tbsp Butter unsalted
- 1 ½ cups Beef Broth
- ½ cup heavy cream
- 2 tbsp cornstarch
- 3 tbsp Water cold
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 sprigs Thyme
- ⅛ tsp Natural Ancient Sea Salt or more to taste
- ⅛ tsp Black Pepper or more to taste
Instructions
For the Hamburger Steaks:
- Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold all 6-8 hamburger patties in a single layer.
- While the oven preheats, make the hamburger steaks. Combine all of the hamburger steak ingredients into a large bowl. Mix gently. Then, form 6-8 patties.
- Sear them: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the patties for 2 minutes per side until a golden crust forms. Transfer to the prepared baking dish (they won't be cooked through yet).
For the Homemade Mushroom Gravy:
- In the same skillet, reduce the heat to medium and melt butter. Add 1 small onion, finely diced and cook for 8 minutes until softened. Add garlic cloves and cook 30 seconds more. Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until golden and all moisture has evaporated.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Add fresh thyme sprigs. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 3 minutes.
- In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the simmering gravy while stirring constantly. Cook for 1 - 2 minutes until the gravy thickens to a silky consistency. Stir in heavy cream and season with the salt and black pepper to taste. Remove thyme sprigs.
Combine & Finish
- Pour the mushroom gravy evenly over the seared hamburger patties in the baking dish, making sure each patty is well coated. Cover tightly with foil and bake for 20 to 25 minutes, until the patties are cooked through.
- Remove from the oven and let rest uncovered for 5 minutes
- Spoon extra gravy from the dish over each patty before serving.
Notes
- Do not overmix: Mix the beef just until the ingredients come together so the patties stay tender.
- Sear before baking: Browning the patties adds flavor and gives the gravy a richer base.
- Cook the mushrooms until dry: Let the mushroom liquid evaporate before adding the broth.
- Use cold water for the slurry: Cornstarch mixes best with cold water and helps prevent lumps.
- Rest before serving: Let the hamburger steaks sit for a few minutes before spooning extra gravy over the top.
Nutrition
Calories: 594kcal | Carbohydrates: 12g | Protein: 33g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 780mg | Potassium: 763mg | Fiber: 1g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 4mg
