Hamburger Steak – Easy Cracker Barrel Copycat

This Cracker Barrel Hamburger Steak is a skillet-cooked classic made with seasoned ground beef patties and a quick onion gravy. It’s juicy, flavorful, and comes together in about 30 minutes using pantry basics. Cozy, budget-friendly, and perfect for when you just want real food that fills you up.

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Quick Summary

Prep time: 10 mins
Cook time: 25 mins
Flavor: Rich, beefy, gravy-smothered
Great for: Weeknights, comfort dinners, gravy lovers

Why I Like This Recipe

Honestly didn’t overthink this one — had ground beef, a stray onion, and not much else. Turned it into these pan-seared patties with gravy and wow. Made the whole kitchen smell like someone actually had their life together. I’ve made it three times since. Still hits.

Ingredients

Hamburger Steaks:

• 1½ lbs ground beef chuck (80/20)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp onion salt
• ¼ tsp garlic powder

Onion Gravy:

• 1 cup white onion, thinly sliced
• 1–2 tsp butter
• 1 tbsp all-purpose flour
• 1½ cups beef broth (low sodium is best, but use what you’ve got)

How To Make Hamburger Steak

1. Mix the meat: Combine beef and seasonings in a bowl. Use your hands and don’t overmix — we want tender, not tough.
2. Form the patties: Shape into 4 flat patties. Think thinner than burgers but not too thin. About ½ inch thick works great.
3. Sear the meat: Get your skillet hot, like really hot. Sear patties for 3–4 mins per side. Set them aside once browned.
4. Sauté the onions: In the same pan, cook the onions down in the leftover bits. Stir for 5–6 mins ‘til they’re soft and golden.
5. Make the gravy: Melt butter if needed. Whisk in flour and cook for a minute. Slowly add broth while whisking. Simmer ‘til thick.
6. Bring it together: Add onions back into the gravy. Nestle the steaks into the pan and let everything heat together for a few mins.
7. Serve: Gravy on top, mashed potatoes on the side. Or just grab a spoon and call it dinner.

Tips for Success

• Use ground chuck — the fat = flavor
• Don’t overwork the meat when mixing
• Let the patties rest before putting them back in the gravy
• Cook the flour for a full minute before adding broth — no raw taste
• Sear first, then simmer — that’s how you get juicy and cooked through

Storage and Reheating

• Fridge: Store cooled patties and gravy in an airtight container. Eat within 3 days.
• Freezer: Wrap steaks separately. Freeze gravy in its own container. Good for 2–3 months.
• Reheat: Simmer in a skillet with a splash of broth. Microwave works but go slow and stir often.

Frequently Asked Questions

• Can I use lean beef?
  You can, but it’ll be drier. 80/20 gives better flavor and texture.
• What can I use instead of onion salt?
  A little more regular salt and some extra onion powder works fine.
• Do I need a cast iron skillet?
  Nope. Any skillet will do — cast iron just gives a better crust.
• Can I add mushrooms to the gravy?
  Yes! Sauté them with the onions or after. Totally works.
• What’s good on the side?
  Mashed potatoes, rice, or roasted green beans. Whatever’s easy.

Common Mistakes and How to Dodge Them

• Overmixing the beef: Makes the patties dense and chewy. Mix just until it holds together.
• Skipping the sear: Don’t just throw them in the gravy raw — searing adds flavor and locks in juices.
• Rushing the gravy: Raw flour = weird taste. Give it that full minute to toast before adding broth.
• Not letting the patties finish in the gravy: That simmer step? It helps everything blend and keeps them juicy.
• Using too much onion: 1 cup is plenty — more and it can overpower the whole thing.

Nutrition Facts (Per Serving)

• Calories: 462 kcal
• Total Fat: 31g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 590mg
• Potassium: 480mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 31g

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