There’s a reason “hamburger steak” dinners feel like instant comfort: juicy beef, rich gravy, and that cozy “diner” flavor without a lot of work. This baked version is even easier because the oven finishes everything for you in one dish. The patties stay tender, the gravy thickens around them, and the whole thing comes out hot, saucy, and satisfying — perfect for weeknights.
Why this bake works
Less work, same payoff: you get that browned-patty flavor without standing at the stove the whole time.
Better texture: the gravy cooks around the patties and stays thick and silky.
Super versatile: it goes with mashed potatoes, rice, noodles, or roasted veggies.
Ingredients (serves ~6)
For the patties
2 lb (900 g) ground beef (80/20 is great)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/2 cup breadcrumbs
1 egg
1 tbsp Worcestershire sauce
For the gravy + bake
1 medium onion, thinly sliced
8 oz (225 g) mushrooms, sliced
2 tbsp butter
2 tbsp flour
1 1/2 cups beef broth
1/2 cup heavy cream or whole milk
1/2 tsp dried thyme
1/2 tsp dried parsley
Optional: fresh parsley for serving
Step-by-step instructions (350°F / 175°C)
Preheat oven to 350°F (175°C).
Mix patties: In a large bowl, combine beef, salt, pepper, onion powder, garlic powder, paprika, breadcrumbs, egg, and Worcestershire. Mix just until combined (don’t overwork).
Shape into 6 even patties.
Brown quickly: Heat a skillet (medium-high). Sear patties about 1 minute per side—just enough to get color. Set aside.
Sauté veg: In the same skillet, melt butter. Cook onions + mushrooms until soft and lightly golden.
Make a roux: Stir in flour and cook 1 minute.
Add broth: Slowly whisk in beef broth until smooth and thickened.
Finish gravy: Stir in cream (or milk), thyme, and parsley. Let it bubble gently for about a minute.
Assemble: Spread onion/mushroom mixture in a baking dish. Set patties on top. Pour gravy over everything.
Bake 40–45 minutes, until bubbling and patties are cooked through.
Rest a couple minutes. Spoon gravy over patties and top with parsley if you like.
Easy upgrades + substitutions
Ground beef: You can use ground turkey or chicken — just know it’s leaner, so keeping the cream in the gravy helps it taste richer.
Mushrooms: Not a fan? Skip them, or swap with sliced bell peppers.
Seasoning boost: A pinch of smoked paprika, extra Worcestershire, or a tiny splash of soy sauce adds deeper “savory” flavor.
Dairy-free gravy: Use non-dairy milk and slightly increase the flour to help the gravy stay thicker.
Texture boosters: Stir in a spoonful of caramelized onions, or use fresh thyme to brighten the flavor.
Tips so the patties stay tender
Don’t pack the patties tight — gentle shaping = juicier bite.
Browning is worth it (that crust adds a lot of flavor).
Keep the skillet drippings — they improve the gravy.
Let it bake until it gently bubbles so the sauce thickens properly.
Make-ahead: Assemble, cover, and refrigerate. When baking later, add ~10 extra minutes.
What to serve with it
Mashed potatoes (classic with gravy)
Rice (white, brown, or jasmine)
Egg noodles
Roasted vegetables (Brussels sprouts, carrots, green beans)
Want it lighter? Add a crisp side salad.
How to store leftovers
Fridge: airtight container, up to 4 days. (Gravy thickens when cold but loosens when reheated.)
Freezer: portion into containers, up to 3 months. Thaw overnight in the fridge.
Reheat: low heat on stovetop or microwave in 45-second bursts. If gravy is too thick, add a splash of broth or milk.
Quick FAQ
Can I skip browning the patties? You can, but the flavor won’t be as deep.
Can I make it gluten-free? Yes — use gluten-free breadcrumbs and swap flour for a GF thickener.
Can I double the gravy? Definitely (especially if serving with mashed potatoes).
Does it freeze well? Yes, as long as it’s cooled and stored properly.
