Hamburger Steaks
This hamburger steak recipe brings steakhouse-style comfort food right to your dinner table. Juicy seasoned beef patties are topped with a rich mushroom cream sauce for a simple, satisfying meal that feels a little special without a lot of fuss. Serve with mashed potatoes or your favorite sides for an easy steakhouse dinner at home.
Ingredients
For the Hamburger Steaks
1½ lb 80/20 ground beef
4 Tbsp neutral oil
1 Tbsp unsalted butter
For the Mushroom Cream Sauce
2 Tbsp unsalted butter
16 oz cremini mushrooms, sliced
2 shallots, finely diced
4 cloves garlic, minced
½ Cup dry white wine
1 Cup low-sodium chicken stock
½ Cup heavy cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbsp Kinder's Organic Steak & Mushroom Seasoning
1 Tbsp cold unsalted butter
Chopped fresh parsley, for garnish
Sauce Substitutions
Instructions
Hamburger Steaks:
Divide the ground beef into 4 equal portions, about 6 oz each. Gently shape each portion into an oval patty about 1 inch thick and press a shallow indentation into the center of each patty with your thumb to help them cook evenly. Season both sides of the hambruger generously with salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat until just beginning to smoke. Add the steaks to the skillet and cook undisturbed for 4 to 5 minutes, until a deep brown crust forms.
Flip the hamburger steaks and add 1 Tbsp butter to the skillet. As the butter melts, tilt the pan slightly and spoon the butter over the patties while they continue cooking for another 3 to 5 minutes, or until they reach an internal temperature of 120°F. Transfer the hamburger steaks to a plate.
Mushroom Cream Sauce:
Reduce the heat to medium and add the butter for the sauce to the same skillet. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes to brown. Stir and continue cooking for another 2 minutes, until the mushrooms are deeply browned.
Add the shallots and cook for 2 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
If using a gas stove, briefly remove the skillet from the heat before adding the wine. Carefully pour in the white wine, as it may briefly flare up when it hits the hot pan. Return the skillet to the burner, if needed, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by about half.
Stir in the chicken stock and bring to a simmer. Cook for 4 to 5 minutes, allowing the sauce to reduce slightly.
Reduce the heat to low and stir in the heavy cream, mustard, Worcestershire, and Steak & Mushroom Seasoning. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy.
Return the hamburger steaks and any accumulated juices to the skillet. Spoon the mushroom cream sauce over the tops and simmer gently for 4 to 6 minutes, or until the steaks reach an internal temperature of 140°F to 145°F for medium.
Garnish with chopped fresh parsley and serve immediately.
Cooking Note:
If you're in a rush or want to make this even easier, top your hamburger steak with Red Wine Butter Sauce or Whiskey Peppercorn Sauce
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