Cracker Barrel Hamburger Steak Recipe

Cracker Barrel Hamburger Steak Recipe is a classic American diner staple featuring seasoned ground beef patties smothered in a rich onion gravy. This hearty main course uses beef chuck, thinly sliced white onions, and beef broth to create a filling meal.

If you do nothing else, make sure you don’t overwork the meat when mixing in the seasonings. I’ve found that handling the beef too much makes the patties dense and rubbery rather than tender. Use a light touch to combine the spices and the meat will stay juicy after searing.

The gravy is doing more work than you’d think in this dish because it keeps the beef moist while adding deep savoury notes. Without the leftover beef bits in the pan, the sauce loses that distinct meaty punch that makes it famous. This is the meal I turn to when I want something that feels like a warm hug on a plate.

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Ingredients

Hamburger Steaks

• 680g (1.5lb) ground beef chuck (80/20)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion salt
• 1/2 tsp garlic powder

Onion Gravy

• 1 large white onion, thinly sliced
• 15g (1/2oz) butter
• 15g (1/2oz) plain flour
• 350ml (12fl oz) beef broth
• Salt and pepper, to taste

How To Make Hamburger Steak

1. Season the beef: Mix the ground beef, salt, pepper, onion salt, and garlic powder in a large bowl. Use your hands to gently toss the spices through the meat until just combined.
2. Form the patties: Divide the meat into four equal portions and shape them into oval patties about 1.5cm (1/2 inch) thick. Press a small indent into the centre of each one with your thumb to stop them bulging during cooking.
3. Sear the steaks: Heat a large heavy skillet over a medium-high hob and place the patties in the hot pan. Cook for 4 minutes on each side until a dark brown crust forms and then move them to a warm plate.
4. Soften the onions: Add the sliced onions to the same skillet using the leftover beef fat and cook for 6 minutes. Stir them frequently until they are soft, translucent, and have picked up the brown bits from the bottom of the pan.
5. Create the roux: Push the onions to the side of the pan and melt the butter in the clear space. Stir in the plain flour and cook for 1 minute while whisking constantly to create a smooth paste.
6. Simmer the gravy: Pour the beef broth in slowly whilst whisking to prevent any lumps from forming. Let the liquid simmer for 3 to 5 minutes until the sauce is thick enough to coat the back of a spoon.
7. Finish the dish: Place the beef patties back into the skillet and spoon the onion gravy over the top. Let them heat through for 2 minutes and then serve immediately while the sauce is glossy.

Recipe Tips

• Choose the right beef. Use beef chuck with at least 20% fat content to make sure the steaks stay moist during the high-heat searing process. Leaner meat will dry out and turn crumbly before the gravy is even finished.
• Cold meat is better. Keep the beef in the fridge until the very moment you are ready to season and shape it. Cold fat stays inside the meat better when it hits the hot pan, which gives you a much better crust.
• Slice onions thinly. Cut your white onions into very thin half-moons so they soften quickly and blend into the texture of the gravy. Thick chunks won’t cook down enough in the time it takes to thicken the sauce.
• Scrape the pan. Use a wooden spoon to get every single brown bit off the bottom of the skillet when you add the broth. Those bits are concentrated flavour and are what give the gravy its dark colour.
• Prepare ahead of time. You can shape the patties and store them in the fridge between layers of greaseproof paper up to 24 hours in advance. This helps them hold their shape even better when they hit the heat.
• Check the seasoning. Always taste the gravy before putting the meat back in and add “salt and pepper, to taste” if needed. Depending on your broth, you might need an extra pinch of pepper to cut through the richness.

What To Serve With Hamburger Steak

This dish practically demands a pile of creamy mashed potatoes to soak up the extra onion gravy. I usually add some buttered peas or steamed broccoli to the plate to give it some fresh colour and crunch.

A thick slice of crusty bread or a buttered roll is excellent for cleaning up the last of the sauce. If you want a full diner experience, serve it alongside some honey-glazed carrots or a simple green salad.

How To Store Hamburger Steak

• Fridge: Place the steaks and gravy together in an airtight container once they have cooled to room temperature. They will stay fresh for up to three days. Keep the gravy over the meat to prevent the beef from drying out in the cold air.
• Reheat: Put the steaks and sauce in a small saucepan over a low heat on the hob. Add a splash of water or beef broth to thin the gravy as it warms up. You can use a microwave on medium power for 2 minutes, but the beef might get slightly chewy.
• Freeze: Store the patties and gravy in a freezer-safe bag or container for up to two months. Defrost them completely in the fridge overnight before reheating. The gravy might look a bit split when frozen, but it will come back together once you whisk it over heat.

Cracker Barrel Hamburger Steak Recipe Nutrition Facts

• Calories: 410
• Protein: 32g
• Fat: 28g
• Carbohydrates: 7g
• Sugar: 2g
• Sodium: 840mg

FAQs

Try More Recipes:

• Cracker Barrel Baby Carrots Recipe
• Cracker Barrel Country Fried Steak Recipe
• Cracker Barrel Cucumber Tomato and Onion Salad Recipe