Need a quick and delicious weeknight meal? Smothered hamburger steaks are baked in the oven and served with a creamy mushroom and onion gravy.
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Smothered hamburger steaks are a weeknight family favorite in my house. I usually keep frozen premade hamburger patties on hand, which means throwing this dish together is a breeze. However, the downside is the mess left behind after cooking hamburger steaks in a skillet on the stove or on my electric griddle. I would end up with grease splatter all over my counters, my backsplash, my stove, everywhere! Fed up with the mess, I decided to try cooking hamburger steaks on a sheet pan in my oven. I am pretty pleased with the results.
Season the Hamburger Steaks
First, preheat the oven to 350 degrees F. While the oven is preheating, line a sheet pan with aluminum foil. Next, place a baking rack over the foil. The baking rack isn’t a must-have, but I prefer to use it so the grease drips down into the pan and my hamburger steaks aren’t swimming in it. Spray the baking rack with cooking spray to prevent the hamburger steaks from sticking to the rack.
Season both sides of six hamburger patties with a sprinkling of salt, pepper, onion powder and garlic powder to your preference. Bake the hamburger steaks for 15-25 minutes until the hamburger steaks reach your desired internal temperature. Keep in mind, I’m using ½-lb hamburger patties because my family likes thick burgers. If you are using smaller patties, your cooking time will vary.
Make the Mushroom Gravy
I’ve tried making this a one pan meal. But I will be honest, by the time the hamburger steaks were cooked through, the onions and mushrooms were cooked down to nothing. Luckily, they can be prepared in a skillet in roughly the same amount of time or less than it takes to cook the steaks.
I’m from the South. I keep a can of bacon grease in my fridge at all times for cooking and seasoning. I melted two tablespoons of bacon grease in a large skillet over medium for sautéing my vegetables. If you don’t have bacon grease on hand, you can use regular cooking oil.
Add the mushrooms and onions to the bacon grease. Season with salt and pepper and sauté the vegetables until they are tender. Add two tablespoons of flour and stir until the flour is incorporated into the vegetables. Then slowly stir in one cup of beef broth. Reduce the heat to medium low, then continue to simmer the mixture for about 3-5 minutes until the flour begins to thicken the broth into a gravy. For a thinner gravy, add more broth.
Season the gravy with additional salt and pepper if needed. To serve, spoon the gravy with mushroom and onions over the tops of the hamburger steaks.
Storage, Freezing and Reheating
Storage. I recommend storing the hamburger steaks separate from the gravy, only because the gravy will need a little more attention when it’s reheated. You can wrap the steaks individually in plastic wrap or place them in an airtight container. Likewise, the gravy should also be stored in an airtight container with a lid. Store in the refrigerator withing two hours and consume within five days.
Freezing. The cooked hamburger patties can be frozen for later use. However, I do not recommend trying to freeze the gravy. Freezing will cause the gravy to separate and change the texture of the mushrooms.
Reheating. The hamburger patties can be reheated for 1-2 minutes in the microwave. You can also reheat them in the oven at 250 degrees for 20-30 minutes until they are heated through. Place the gravy in a saucepan and heat over medium low heat. Stir in ¼ – ½ cup of additional beef broth until the gravy is smooth and reaches your desired consistency.
What to serve with Smothered Hamburger Steaks:
Smothered Hamburger Steak in the Oven
- 6 hamburger patties about 1/2-lb a piece
- Ground black pepper
- Onion powder
- Garlic powder
- 8 ounces sliced white mushrooms
- 1 cup thinly sliced white onion
- 2 tablespoons bacon grease or oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- Additional salt and pepper to taste
- reheat the oven to 350 degrees.
- Line a baking pan with foil.
- Place a baking rack over the foil and spray with cooking spray.
- Season the outside of each of the hamburger steaks with the salt, pepper, onion powder and garlic powder to your preference.
- Place the hamburger patties on top of the baking rack. Bake for 15-25 minutes until the the juices from the patties are clear.
- In the meantime, melt the bacon grease or oil in a large skillet over medium heat.
- Add the mushroom and onions. Sauté until the vegetables are tender about 10 minutes.
- Add the flour and stir until the flour is incorporated and there are no lumps.
- Add the beef broth. Continue to simmer for 3-5 minutes until the broth begins to thicken into a gravy.
- Season the gravy with additional salt and pepper if needed.
- To serve, spoon the gravy over the tops of the hamburger steaks.