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Hamburger Steak over Mashed Potatoes

Seared beef patties and a quick onion pan-gravy spooned over buttery mash — payday-dinner comfort from pantry meat

Serves 4 · 20 min

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  • Mashed potatoes
  • 2 lb Yukon Gold or russet potatoes, peeled & cut in chunks
  • 4 Tbsp butter · ½–¾ cup warm milk
  • salt & pepper
  • Hamburger steaks
  • 1 lb ground beef (80/20)
  • 1 tsp Worcestershire · ½ tsp each salt, pepper, garlic powder, onion powder
  • 1 Tbsp oil
  • Onion gravy
  • 1 onion, sliced thin
  • 2 Tbsp butter · 2 Tbsp flour
  • 2 cups beef broth · 1 tsp Worcestershire · splash of milk (optional)
What you need
  1. Boil the potatoes. Cover the potato chunks with cold salted water, bring to a boil, and cook 15–18 min until fork-tender. Drain well and let them steam dry a minute.
  2. Mash. Mash with the butter, then beat in warm milk a splash at a time until creamy. Season hard with salt and pepper — bland mash sinks the plate. Cover and set aside.
  3. Form & season the patties. Mix the beef with the Worcestershire and seasonings, then shape into 4 oval patties about ¾" thick. Press a shallow dimple in each center so they stay flat instead of doming.
  4. Sear the patties. Heat the oil in a skillet over medium-high and sear the patties 3–4 min a side, until well browned and just cooked through (160°F). Move them to a plate — leave every browned bit in the pan.
  5. Soften the onion. Lower the heat to medium, add the 2 Tbsp butter and the sliced onion, and cook 5–7 min until soft and golden, scraping up the fond as the onion releases its moisture.
  6. Make the gravy. Sprinkle the flour over the onions and stir 1 min to cook off the raw taste. Pour in the broth and Worcestershire a bit at a time, whisking smooth, and simmer 3–5 min until it coats a spoon. Loosen with a splash of milk if you want it richer; season.
  7. Finish & plate. Slide the patties and their resting juices back into the gravy, spoon it over, and simmer 2 min to warm through. Serve each patty over a mound of mashed potatoes with the onion gravy spooned over both.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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