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In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon of Brit’s Cookin’ Cajun Seasoning, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and the optional 1 tablespoon of Steen’s cane syrup. Mix all ingredients together thoroughly by hand until well combined.

Form the meat mixture into 4-6 uniform patties. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, carefully place the patties into the skillet and brown them on both sides until a good sear is achieved (about 3-4 minutes per side). Do not cook through. Remove the browned patties from the skillet and set them aside on a plate.

If there is excessive grease in the skillet, carefully drain off all but about 1 tablespoon. Add the sliced onions and sliced mushrooms to the skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and release their moisture (about 5-7 minutes).

Add the 4 tablespoons of unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the skillet with the vegetables. Continue cooking, stirring frequently, until the onions are soft and caramelized to a golden brown (about 8-10 minutes).

Add the minced garlic to the softened vegetables and cook for 1 minute until fragrant. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir well to combine, creating a roux. Cook the roux for 1-2 minutes, stirring constantly.

Slowly pour in the 3 cups of unsalted beef broth, whisking continuously to prevent lumps. Bring the gravy to a simmer. Season the gravy with 1 teaspoon of dried parsley, 1 teaspoon of beef bouillon powder, and 1/2 teaspoon of Brit’s Cookin’ Cajun Seasoning. Stir well.

Carefully return the browned hamburger patties to the simmering gravy. Reduce the heat to low, cover the skillet, and let everything cook for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are heated through and have absorbed some of the gravy flavor.

Serve the Hamburger Steak and Onion Gravy hot over mashed potatoes or rice, with a side of corn.


In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon of Brit’s Cookin’ Cajun Seasoning, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and the optional 1 tablespoon of Steen’s cane syrup. Mix all ingredients together thoroughly by hand until well combined.

Form the meat mixture into 4-6 uniform patties. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, carefully place the patties into the skillet and brown them on both sides until a good sear is achieved (about 3-4 minutes per side). Do not cook through. Remove the browned patties from the skillet and set them aside on a plate.

If there is excessive grease in the skillet, carefully drain off all but about 1 tablespoon. Add the sliced onions and sliced mushrooms to the skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and release their moisture (about 5-7 minutes).

Add the 4 tablespoons of unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the skillet with the vegetables. Continue cooking, stirring frequently, until the onions are soft and caramelized to a golden brown (about 8-10 minutes).

Add the minced garlic to the softened vegetables and cook for 1 minute until fragrant. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir well to combine, creating a roux. Cook the roux for 1-2 minutes, stirring constantly.

Slowly pour in the 3 cups of unsalted beef broth, whisking continuously to prevent lumps. Bring the gravy to a simmer. Season the gravy with 1 teaspoon of dried parsley, 1 teaspoon of beef bouillon powder, and 1/2 teaspoon of Brit’s Cookin’ Cajun Seasoning. Stir well.

Carefully return the browned hamburger patties to the simmering gravy. Reduce the heat to low, cover the skillet, and let everything cook for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are heated through and have absorbed some of the gravy flavor.

Serve the Hamburger Steak and Onion Gravy hot over mashed potatoes or rice, with a side of corn.
