Ingredients:

  • 5 lbs Ground Beef (80/20 recommended)
  • 1/2 cup Yellow Onion, finely minced
  • 1/2 cup Breadcrumbs (Plain)
  • 1/4 cup Milk (Whole or 2%)
  • 1 large Egg, lightly beaten
  • 1 tsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Vegetable Oil
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2 cups Beef Broth (Low Sodium)
  • 1/4 tsp Dried Thyme
  • 1/2 tsp Onion Powder

Instructions:

  1. Combine breadcrumbs and milk in a small bowl; let stand for 5 minutes until mushy.
  2. In a large bowl, gently mix the ground beef, soaked breadcrumb mixture, minced onion, egg, Worcestershire sauce, salt, and pepper. Do not overmix.
  3. Divide the mixture into four equal portions. Gently form into oval or round patties, about 3/4 inch thick. Create a small dimple in the centre of each patty.
  4. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  5. Carefully place the patties in the hot skillet, searing for 4–5 minutes per side until deeply browned and cooked through (internal temperature 160°F / 71°C). Remove the cooked patties to a plate and keep warm. Leave the browned bits (fond) in the pan.
  6. Reduce the heat to medium. Add the butter to the skillet. Once melted, sprinkle in the flour and whisk constantly for 1–2 minutes until a light peanut-butter coloured roux forms.
  7. Slowly pour in the cold beef broth while whisking vigorously to prevent lumps. Scrape up all the browned bits from the bottom of the pan.
  8. Stir in the thyme and onion powder. Bring the gravy to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
  9. Taste the gravy and adjust seasoning with salt and pepper. Return the seared hamburger steaks to the gravy just to warm through for 1 minute. Serve immediately, spooning plenty of gravy over the top.