Old Fashioned Hamburger Steaks
Hamburger steaks, also known as Salisbury steaks, make a tasty family meal. A small amount of Dijon mustard adds flavor to this version.
These old-fashioned hamburger steaks are pure comfort—the kind of skillet meal that feels familiar, hearty, and satisfying. The patties are mixed with Dijon, Worcestershire, and onion for extra flavor, then browned until beautifully caramelized. A creamy mushroom gravy ties everything together for a classic, family-style dinner.
This dish works wonderfully for busy weeknights because the gravy comes together with condensed soup and beef broth. Serve the steaks over mashed potatoes, rice, or noodles and you have a warm, nostalgic meal that never disappoints.
The recipe makes four generous hamburger steaks, or make 5 to 6 smaller steaks.
What You’ll Like About This Dish
Classic comfort flavors. Savory beef, mushrooms, and gravy make a timeless combination.
Easy skillet preparation. Everything cooks in one pan with minimal cleanup.
Family-friendly dinner. Mild, cozy flavors that appeal to all ages.
Simple but flavorful. A touch of Dijon and Worcestershire gives the patties a deeper taste.
Ingredient Notes
- Dijon mustard – Adds subtle tang and depth to the patties.
- Worcestershire sauce – Enhances the savory flavor of the beef.
- Egg – Helps bind the mixture.
- Breadcrumbs – Keep the patties tender.
- Onion – Finely chopped so it blends smoothly with the beef.
- Ground beef – Lean or regular; choose a blend you like.
- Mushrooms – Add texture and richness to the finished gravy.
- Cream of mushroom soup – Creates a creamy sauce with minimal effort.
- Beef stock – Thins the soup into a pourable gravy.
- Gravy browning sauce – Optional, but adds color and extra richness.
Steps to Make Old-Fashioned Hamburger Steaks
- Combine the mustard, Worcestershire, egg, breadcrumbs, milk, salt, and onion, then mix with the ground beef.
- Shape the mixture into patties.
- Sauté the mushrooms in butter and set them aside.
- Brown the beef patties in the same skillet until well colored.
- Mix the mushroom soup with broth and browning sauce, then add the mushrooms.
- Pour the gravy over the patties, cover, and simmer until heated through.
- Serve hot with plenty of gravy.
Tips
- Mix the patties gently—overworking can make them dense.
- Sear the patties well to develop flavor before adding the sauce.
- Adjust gravy thickness by adding a splash of broth if it becomes too thick.
Recipe Variations
- Make it onion-heavy. Add sautéed onions to the gravy or increase the raw onion in the patties.
- Use ground turkey. Swap in turkey and use cream of chicken soup for a lighter version.
- Add herbs. Try parsley, thyme, or a pinch of sage in the beef mixture.
- Make it spicy. Add a dash of hot sauce or crushed red pepper.
- Swap the soup. Cream of celery or cream of onion gives a different style of gravy.
Serving Suggestions
- Serve with garlic mashed potatoes, rice, or egg noodles.
- Pair with green beans, broccoli, or a simple salad.
- Add crusty bread or flaky biscuits for soaking up gravy.
- Garnish with fresh parsley or black pepper.
How to Store
Refrigerate: Store leftover hamburger steaks and gravy in an airtight container for up to 4 days.
Freeze: Freeze patties with or without gravy for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently in a covered skillet or saucepan over low heat, adding a splash of broth or water if needed to loosen the gravy.
You might also like these Instant Pot burgers or these delicious Texas-style burgers.
Old Fashioned Hamburger Steaks
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg
- 1/4 cup bread crumbs, fine dry
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 cup onion, finely chopped
- 1 1/2 pounds ground beef, lean
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 10.5-ounce can cream of mushroom soup
- 1 cup beef stock, or 1 cup water and 1 teaspoon of beef base or granules
- Optional: 1/2 to 1 teaspoon gravy browning sauce, such as Gravy Master
Instructions
- In a bowl, combine the Dijon mustard, Worcestershire sauce, egg, bread crumbs, milk, and salt. Whisk to blend thoroughly. Add the ground beef and finely chopped onion; knead to blend ingredients.
- Shape the beef mixture into 4 to 5 large patties.
- Heat the butter in a large skillet over medium heat. Sauté the mushrooms, stirring frequently, until they are tender and golden brown. With a slotted spatula, remove the mushrooms to a plate and set aside.
- Add 1 tablespoon of vegetable oil to the same skillet (there should be some residual butter left, but if not, add an extra tablespoon of oil). Brown the hamburger patties for about 6 to 8 minutes on each side, or until the hamburger steaks register at least 150 F.
- Meanwhile, combine the soup with the broth and gravy browning sauce, if using; stir in the mushrooms. Pour the mushroom sauce mixture over the Salisbury steaks. Reduce heat to low, cover, and simmer for about 5 minutes or until the steaks are hot and register at least 160 F.
- Serve the hamburger steaks with the mushroom gravy.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
