Salisbury Steak Beef Burgers with Brown Gravy

Name: Salisbury Steak Beef Burgers with Brown Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef, 80/20 blend; ½ cup (60 g) panko or regular breadcrumbs; 1 large egg; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (2½ ml) Dijon mustard; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ tsp (1½ g) garlic powder; 1 (200 g) yellow onion, medium, thinly sliced; 8 oz (225 g) cremini or button mushrooms, cleaned and sliced thin; 2 tbsp (28 g) unsalted butter; 1 tbsp (15 ml) vegetable oil; 1½ cup (360 ml) beef broth; 1½ tbsp (12 g) all-purpose flour; ½ tbsp (8 g) tomato paste; ½ tsp (½ g) fresh thyme, or ¼ tsp dried (optional)

From the MyKitchenBank Kitchen

Tender ground beef patties seasoned with breadcrumbs, egg, and herbs, seared until golden and topped with a savory brown gravy loaded with sautéed mushrooms and caramelized onions. A straightforward stovetop version of the classic American comfort dish, ready in under an hour.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 patties (4 servings)

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Steps

Before you start

Have all ingredients measured and ready before you begin forming the patties
Use cold ground beef so the patties hold together better
If making the gravy from scratch, have beef broth on hand

1
Mix the patties
- In a small bowl, gently combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, pepper, and garlic powder.
- Mix with your hands just until combined—do not overwork the meat, or the patties will be tough.
- Divide into 4 equal portions and loosely form into ½-inch-thick patties about 4 inches wide.
- Make a shallow indent in the center of each with your thumb to help them cook evenly and prevent them from puffing up.
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Ready when: Patties are loosely formed and even in thickness
Tip: Overworking the meat develops gluten in the breadcrumbs, making patties dense. Handle gently and form them by hand, not a press.
2
Sear the patties
- Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Carefully lay the patties in the hot pan—they should sizzle immediately.
- Sear without moving them for 3–4 minutes until the undersides are deep golden brown.
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Ready when: Patties are golden brown on the first side
Tip: Don't move the patties while they cook—let the Maillard reaction happen for a flavorful crust.
3
Flip and finish searing
- Flip each patty carefully and sear the other side for another 2–3 minutes until golden.
- The patties should still be medium-rare inside at this point.
- Transfer them to a plate and set aside.
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Ready when: Second side is golden brown
Tip: Patties will continue cooking in the gravy, so don't overcook them here.
4
Cook onions and mushrooms
- Reduce heat to medium.
- In the same skillet, melt the butter and add the sliced onions.
- Cook, stirring occasionally, for 4–5 minutes until the onions soften and begin to caramelize.
- Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms release their liquid and both vegetables are tender and lightly browned.
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Ready when: Onions are softened and golden; mushrooms are tender and lightly browned
Tip: Don't stir too frequently or the vegetables won't brown properly. Let them sit between stirs to develop color and flavor.
5
Make the gravy base
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste and coat the vegetables evenly.
- Add the tomato paste and stir for 30 seconds to distribute it.
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Ready when: Flour is incorporated and coats the vegetables
Tip: Cooking the flour briefly prevents lumps in the gravy. Keep heat at medium so it doesn't scorch.
6
Deglaze and build the gravy
- Pour the beef broth into the skillet, stirring constantly to dissolve any browned bits from the bottom of the pan.
- The mixture should bubble gently.
- Reduce heat to medium-low and simmer for 2–3 minutes until the gravy thickens slightly and coats the back of a spoon.
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Ready when: Gravy coats the back of a spoon and has thickened slightly
Tip: Stir often to prevent lumps. If the gravy is too thick, add a splash more broth; too thin, simmer a bit longer.
7
Return patties and finishOven 160°F / 70°C
- Nestle the seared patties into the gravy, spooning some sauce over the top of each one.
- Add the fresh thyme if using.
- Simmer gently, uncovered, for 3–4 minutes until the patties are cooked through to a safe internal temperature (160°F / 71°C) and the gravy has reduced slightly.
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Ready when: Patties reach 160°F (71°C) internally; gravy is glossy and clings to patties
Tip: Use a meat thermometer to ensure the patties are safe to eat without overcooking them. The internal temperature of 160°F is the safe standard for ground beef.

Good to know

Tips

For extra richness, finish the gravy with 2 tbsp heavy cream or a splash of sour cream, stirred in off heat after the patties are cooked.
Serve the patties and gravy over mashed potatoes, egg noodles, or rice to soak up the flavorful sauce.
If your patties are browning too quickly but the center is still raw, reduce heat to medium and finish cooking gently—they will continue to cook in the gravy.
The indent in the center of each patty is traditional and helps prevent them from doming up and puffing as they cook.

Make ahead

Patties can be formed up to 4 hours ahead, covered, and refrigerated. This helps them hold together better during searing. Do not make the gravy ahead; prepare it fresh for the best flavor.

Storage & reheating

Refrigerate cooked patties and gravy together in an airtight container for up to 3 days. To reheat, warm gently in a skillet over medium-low heat for 5–7 minutes, stirring occasionally and adding a splash of broth if the gravy has thickened too much. Do not freeze—reheating thawed patties can make them tough.

Substitutions

cremini or button mushrooms → sliced cremini, white button, or a mix with baby portobello mushrooms. Any meaty mushroom works; avoid very delicate varieties like oyster mushrooms, which will fall apart.
beef broth → chicken broth or vegetable broth plus 1 tsp soy sauce. Beef broth gives the deepest flavor, but other broths work if you boost umami with soy sauce.
panko or regular breadcrumbs → crushed saltine crackers or quick oats. These add texture and help bind the patties. Use the same amount by volume.
Worcestershire sauce → soy sauce or tamari. Both add savory depth. Use the same amount and reduce salt slightly as soy sauce is saltier.