Hamburger Steaks and Gravy

In a large bowl add your ground beef, egg, Worcestershire, smoked paprika, minced onion, and about half of the seasoned salt. Combine thoroughly and form the mixture into patties, about 3-4″ across. They’ll shrink as they cook so make them a little bigger than you want them on your plate.

Heat a nonstick skillet over medium-high heat. After a minute or two add the burgers in a single layer – don’t crowd and go in batches if you need to. Cook for 3-4 minutes then cover with a lid and cook for 2-3 minutes more. Uncover, carefully flip the patties, and cook until done to your desired temp, then transfer to a plate to rest. I go for well done so it’s about 7 minutes on each side for me. Continue until all the burgers are cooked. If you have to cook the Hamburger Steaks in batches make sure to pour the pan drippings from each batch into a heat-safe container before continuing to the next one.

Once all the steaks are done, reduce the heat to medium and add in the butter and sliced onion. Cook until the onions are browned and crispy, stirring occasionally, about 10-12 minutes. 

Remove the onions and return the pan drippings to the pan. Sprinkle the flour into the pan and use a wooden spoon or whisk to form a roux. Let cook for about 4-5 minutes, until the flour taste has been cooked off and it’s deeply browned, then slowly pour in the broth and water, one cup at a time, whisking well between each addition.

Reduce heat to medium-low and give it a taste. Add more seasoned salt if needed, then add hamburgers and turn them over to coat in the gravy. Crack in the black pepper, bring to a simmer, then cover with a lid and cook for 5-6 minutes. Dassit!