French Onion Hamburger Steaks with Potatoes and Gravy
By Russell SelanderPublished on June 4, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1½ pounds small Yukon Gold potatoes, unpeeled, halved1 tablespoon unsalted butter, melted, plus 3 tablespoons unsalted butter½ teaspoon salt ½ teaspoon pepper 1½ pounds 85 percent lean ground beef ½ cup panko bread crumbs 2 tablespoons Lipton Onion Soup and Dip Mix 8 ounces cremini mushrooms, trimmed and sliced thin1 tablespoon all-purpose flour 1 cup beef broth 2 tablespoons minced fresh chives
Before You Begin
The potatoes should be 1 to 2 inches in diameter. One packet of Lipton Onion Soup and Dip Mix will yield more than enough for this recipe. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes, melted butter, salt, and pepper together on rimmed baking sheet and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.
- Meanwhile, combine beef, panko, and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.
- Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute. Stir in broth, bring to boil, and cook until thickened, about 1 minute. Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.
Time
30 minutesYield
Serves 4Ingredients
1½ pounds small Yukon Gold potatoes, unpeeled, halved
1 tablespoon unsalted butter, melted, plus 3 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon pepper
1½ pounds 85 percent lean ground beef
½ cup panko bread crumbs
2 tablespoons Lipton Onion Soup and Dip Mix
8 ounces cremini mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
1 cup beef broth
2 tablespoons minced fresh chives
Ingredients
1½ pounds small Yukon Gold potatoes, unpeeled, halved
1 tablespoon unsalted butter, melted, plus 3 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon pepper
1½ pounds 85 percent lean ground beef
½ cup panko bread crumbs
2 tablespoons Lipton Onion Soup and Dip Mix
8 ounces cremini mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
1 cup beef broth
2 tablespoons minced fresh chives
Ingredients
1½ pounds small Yukon Gold potatoes, unpeeled, halved
1 tablespoon unsalted butter, melted, plus 3 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon pepper
1½ pounds 85 percent lean ground beef
½ cup panko bread crumbs
2 tablespoons Lipton Onion Soup and Dip Mix
8 ounces cremini mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
1 cup beef broth
2 tablespoons minced fresh chives
Why This Recipe Works
The dried onions and savory flavor of Lipton Onion Soup and Dip Mix make a great match for simple ground beef.
Before You Begin
The potatoes should be 1 to 2 inches in diameter. One packet of Lipton Onion Soup and Dip Mix will yield more than enough for this recipe. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes, melted butter, salt, and pepper together on rimmed baking sheet and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.
- Meanwhile, combine beef, panko, and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.
- Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute. Stir in broth, bring to boil, and cook until thickened, about 1 minute. Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.
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