Hamburger Steak & Mashed Potatoes
Hamburger Steak & Mashed Potatoes
Ingredients
For the Hamburger Steaks
- 1 1/2 pounds ground beef
- 1/2 onion, medium, chopped
- 1/2 bell pepper, medium, chopped
- 3 cloves garlic, minced
- 2 eggs, large
- 1/2 cup breadcrumbs
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 2 tablespoons oil, for searing
For the Gravy
- 1 onion, medium, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon onion powder, or to taste
For the Mashed Potatoes
- 5 Russet potatoes, large
- 1 gallon water, enough to cover potatoes
- 1 tablespoon salt, for boiling water
- 4 tablespoons butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon onion powder, or to taste
- 1/4 teaspoon Tony Chachere's Original Creole Seasoning, or to taste
Instructions
- 1
Peel the Russet potatoes and cut them into uniform 1-inch pieces. Place the cut potatoes in a large pot and cover them with enough water. Add a generous tablespoon of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 2
While the potatoes are cooking, prepare the hamburger steak mixture. In a large mixing bowl, combine the ground beef, chopped 1/2 medium onion, chopped 1/2 medium bell pepper, minced garlic, eggs, breadcrumbs, mustard, and Worcestershire sauce. Season generously with salt, black pepper, garlic powder, and onion powder to taste. Mix all ingredients thoroughly by hand until well combined and uniform. Form the mixture into 6 large, oval-shaped patties.
⏱️ 15 min
- 3
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the formed hamburger patties into the skillet. Sear the patties for 3-4 minutes on each side until they are nicely browned. Remove the browned patties from the skillet and set them aside on a plate. Do not clean the skillet, as the rendered beef fat will be used for the gravy.
⏱️ 10 min
- 4
In the same skillet with the rendered beef fat, add the 1 medium sliced onion and sliced mushrooms. Sauté the onions and mushrooms over medium heat until they are softened, about 5-7 minutes. Add 2 tablespoons of butter to the skillet. Once melted, sprinkle 2 tablespoons of all-purpose flour over the butter and vegetables to create a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 10 min
- 5
Gradually whisk in 3 cups of beef broth and 1 cup of water into the roux, stirring continuously to prevent lumps and create a smooth gravy base. Season the gravy with salt, black pepper, garlic powder, and onion powder to taste. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 6
Return the previously browned hamburger patties to the simmering gravy in the skillet. Ensure the patties are mostly submerged. Cover the skillet with a lid and let the patties simmer in the gravy for 10-15 minutes, or until they are cooked through and tender.
⏱️ 15 min
- 7
Once the potatoes are fork-tender (from Step 1), carefully drain all the water from the pot. Add the cubed butter, heavy cream, salt, black pepper, garlic powder, onion powder, and Tony Chachere's Original Creole Seasoning to taste. Mash the potatoes using a potato masher or an electric mixer until they are smooth and creamy.
⏱️ 8 min
- 8
Serve the tender hamburger steaks generously covered in gravy alongside the creamy mashed potatoes.
Kitchen Tools
Nutrition Facts (per serving)
Hamburger Steak & Mashed Potatoes
For the Hamburger Steaks
- 1 1/2 pounds ground beef
- 1/2 onion, medium, chopped
- 1/2 bell pepper, medium, chopped
- 3 cloves garlic, minced
- 2 eggs, large
- 1/2 cup breadcrumbs
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 2 tablespoons oil, for searing
For the Gravy
- 1 onion, medium, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon onion powder, or to taste
For the Mashed Potatoes
- 5 Russet potatoes, large
- 1 gallon water, enough to cover potatoes
- 1 tablespoon salt, for boiling water
- 4 tablespoons butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon onion powder, or to taste
- 1/4 teaspoon Tony Chachere's Original Creole Seasoning, or to taste
Instructions
- 1
Peel the Russet potatoes and cut them into uniform 1-inch pieces. Place the cut potatoes in a large pot and cover them with enough water. Add a generous tablespoon of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min - 2
While the potatoes are cooking, prepare the hamburger steak mixture. In a large mixing bowl, combine the ground beef, chopped 1/2 medium onion, chopped 1/2 medium bell pepper, minced garlic, eggs, breadcrumbs, mustard, and Worcestershire sauce. Season generously with salt, black pepper, garlic powder, and onion powder to taste. Mix all ingredients thoroughly by hand until well combined and uniform. Form the mixture into 6 large, oval-shaped patties.
⏱️ 15 min - 3
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the formed hamburger patties into the skillet. Sear the patties for 3-4 minutes on each side until they are nicely browned. Remove the browned patties from the skillet and set them aside on a plate. Do not clean the skillet, as the rendered beef fat will be used for the gravy.
⏱️ 10 min - 4
In the same skillet with the rendered beef fat, add the 1 medium sliced onion and sliced mushrooms. Sauté the onions and mushrooms over medium heat until they are softened, about 5-7 minutes. Add 2 tablespoons of butter to the skillet. Once melted, sprinkle 2 tablespoons of all-purpose flour over the butter and vegetables to create a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 10 min - 5
Gradually whisk in 3 cups of beef broth and 1 cup of water into the roux, stirring continuously to prevent lumps and create a smooth gravy base. Season the gravy with salt, black pepper, garlic powder, and onion powder to taste. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 6
Return the previously browned hamburger patties to the simmering gravy in the skillet. Ensure the patties are mostly submerged. Cover the skillet with a lid and let the patties simmer in the gravy for 10-15 minutes, or until they are cooked through and tender.
⏱️ 15 min - 7
Once the potatoes are fork-tender (from Step 1), carefully drain all the water from the pot. Add the cubed butter, heavy cream, salt, black pepper, garlic powder, onion powder, and Tony Chachere's Original Creole Seasoning to taste. Mash the potatoes using a potato masher or an electric mixer until they are smooth and creamy.
⏱️ 8 min - 8
Serve the tender hamburger steaks generously covered in gravy alongside the creamy mashed potatoes.