Hamburger Steaks with Mushroom Gravy & Mashed Potatoes
Some dinners just feel like home, you know? This is one of those plates that makes the whole kitchen smell like something wonderful is happening — buttery mashed potatoes steaming on the stove, mushrooms sizzling in a pan, and those thick hamburger steaks browning until the edges get all golden and crisp.
It’s the kind of meal you make when you want comfort without a ton of fuss. Perfect for a cozy weeknight, a rainy Sunday, or anytime you’re craving that “stick-to-your-ribs” satisfaction. And the best part? That mushroom gravy. It’s rich, savory, and practically begs to be spooned over everything in sight.
Ingredients
For the Hamburger Steaks:
1 ½ pounds ground beef (80–85% lean)
¼ cup breadcrumbs
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon olive oil (for searing)
For the Mushroom Gravy:
2 tablespoons unsalted butter
8 oz mushrooms, sliced
1 small yellow onion, finely chopped (optional)
2 tablespoons all-purpose flour
2 cups beef broth (low sodium)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
1 ½ pounds Yukon gold or russet potatoes, peeled and cubed
¼ cup butter
½ cup milk or heavy cream
Salt and pepper, to taste
Instructions
Start with the patties.
In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently — just until everything is blended. (If you overmix, the patties can turn a little tough.) Form into 4 thick patties and set them aside.
Sear the hamburger steaks.
Heat the olive oil in a large skillet over medium heat. Add the patties and let them cook for about 4–5 minutes per side, until they’re browned and smelling amazing. Transfer them to a plate. They’ll finish cooking later, so don’t worry if they’re not done all the way through yet.
Make the mushroom gravy.
In the same skillet, melt the butter. Add the sliced mushrooms (and chopped onion if you’re using it). Sauté for 5–6 minutes, stirring occasionally, until everything is soft, golden, and a little caramelized around the edges.
Thicken it up.
Sprinkle the flour over the mushrooms and stir well so it coats everything. Let it cook for 1–2 minutes — this helps cook out that raw flour flavor.
Pour in the broth.
Slowly add the beef broth while stirring. You’ll feel the gravy start to come together almost immediately. Bring it to a gentle simmer and let it thicken for about 3–4 minutes. Taste and season with salt and pepper.
Simmer the patties.
Slide the hamburger steaks back into the skillet, nestling them into the gravy. Cover, turn the heat to low, and let them simmer for 10–12 minutes, until fully cooked and tender.
Mash the potatoes.
While the steaks simmer, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well. Mash with butter and milk (or cream if you want them extra dreamy). Season with salt and pepper until they taste just right.
Serve it up.
Spoon a generous mound of mashed potatoes onto each plate. Top with a hamburger steak, then drizzle that mushroom gravy over everything. Finish with a sprinkle of fresh parsley for a little color and freshness.
Presentation
For that “restaurant comfort food” look, make a little swirl in the mashed potatoes with the back of your spoon, then let the gravy pool right into it. A few mushrooms on top make it look extra inviting. Want to go the extra mile? Add a crack of black pepper right at the end and a tiny knob of butter melting over the potatoes — it’s simple, but it looks (and tastes) so good.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
🔥 Kcal: ~500 kcal per serving
🍽️ Servings: 4 servings
Conclusion
This is one of those dinners that hits the spot every single time — savory hamburger steaks, silky mushroom gravy, and mashed potatoes so creamy you’ll want to sneak another bite straight from the bowl. It’s cozy, satisfying, and feels like a treat without being complicated. If you’ve been craving a comforting, homey meal, I’d make this soon — preferably on a night when you can take your time and enjoy every warm, gravy-soaked bite.