Well seasoned burgers in rich brown gravy make a hearty and delicious main dish.
Excellent for a quick and easy weeknight meal.
Pairs well with creamed potatoes. Easy to make. Hearty and delicious.
Perfect for meal planning.
Store cooked burgers in a sealed container before placing in fridge.
Warm in microwave or oven before serving.
Several years ago, I whipped up this recipe. I experimented with Ritz crackers instead of saltine crackers. Delicious results after first try!
Loved how the burgers turned out firm and juicy.
Superb for lunch or dinner.
This savory main dish pairs well with:
creamed potatoes, southern fried cabbage,
Consider serving Ice Box Cherry Cream Cheese Pie for dessert.
How do you create a restaurant business and become an overnight success at the age of 52? As Ray Kroc said, “I was an overnight success alright, but 30 years is a long, long night.”
1. National Burger Month is in May.
2. National Burger Day is May 28.
3. The Hamburger Hall of Fame is housed in Seymour, Wisconsin.
4. Americans eat nearly 50 billion burgers a year, which translates to three burgers a week for every single person.
5. The Library of Congress credits Louis Lassen of Louis Lunch sandwich shop in New Haven, CT as the creator of the hamburger.
6. McDonald’s mogul Ray Kroc started the burger business in his 50s.
7. According to McDonald’s, the chain sells 75 burgers every single second of every minute of every hour of every single day.
8. White Castle is the oldest burger chain in America. It was started in 1921 by Walter A. Anderson and E. W. Ingram. Their burgers were 5 cents each.
9. Burgers account for 40 percent of all sandwiches sold.
10. Hamburgers started with the Germans. Hamburgers are also called the Liberty Sandwich because soldiers during WWI wanted to avoid using the German name.
Hamburger Steak & Gravy
Well seasoned burgers in a savory brown gravy. This hearty main dish is quick and easy to make. Perfect weeknight meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In large bowl, combine ground beef (or ground chuck), egg, Liquid Smoke, black pepper, salt, onion powder, garlic powder (if using) and crushed Ritz crackers.
Use large spoon or hand mix until evenly combined. Set aside.
Prepare burgers in preferred size. I used about 1/3 cup of mixture to make a burger (6 total). Set burgers aside.
Spray large skillet with vegetable oil cooking spray.
Or drizzle with 2-1/2 tablespoons of vegetable oil.
Warm over low-medium heat until sizzling hot.
Place onion rings in a single layer over bottom of hot skillet. Place patties on top. Sides not touching.
Cook 3 to 5 minutes on each side (well done). Or cook as preferred (pink inside).
Remove hamburgers and onions. Drain on a paper towel.
Turn heat off. Drain grease (save). Leave drippings and brown pieces stuck to bottom of pan.
In bowl or cup, combine 3/4 cup of hot water and 2 tablespoons of flour. Stir until smooth. Pour into skillet with drippings. Add 1-1/2 tablespoons of reserved grease.
Stir constantly over medium-high heat for 3 to 4 minutes or until gravy is golden brown.
Scoop a sample with spoon. Cool and taste. Season with salt and pepper. If desired, add remaining water to thin gravy.
Gravy should be smooth because flour was dissolved in hot water before pouring into skillet. If desired, whisk gravy to make "smoother."
Makes about 1 cup of gravy.