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Chicken Fried Hamburger with White Gravy

Chicken Fried Hamburger with White Gravy is an inexpensive ground beef recipe that’s pure comfort food. Serve over mashed potatoes for a delicious southern meal.

Chicken Fried Hamburger with White Gravy


Ground beef patties are dipped in buttermilk and dredged in a flour/cornmeal mixture seasoned with salt, pepper, garlic powder, onion powder, and cayenne pepper.

The patties only need about 3 to 4 minutes to fry per side.

Chicken Fried Hamburger with White Gravy


A cast iron skillet is best for frying because it retains heat so well.

After the hamburger steaks are cooked, use a third a cup of the oil, plus the browned bits to make a milk gravy.

Chicken Fried Hamburger Steak is very similar to Chicken Fried Steak made with cubed steak. The batter forms a nice, flavorful coating around the hamburger patty.

Serve with mashed potatoes and peas or green beans for a complete southern meal.

Chicken Fried Hamburger with White Gravy

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Chicken Fried Hamburger with White Gravy

Chicken Fried Hamburger with White Gravy

Chicken Fried Hamburger with White Gravy is an inexpensive ground beef recipe that's pure comfort food. Serve over mashed potatoes for a delicious southern meal.
PREP: 15 mins
COOK: 22 mins
TOTAL: 37 mins



  • 2 1/4 cups all-purpose flour
  • 1/3 cup yellow or white cornmeal
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper

Chicken Fried Hamburger

  • 1 1/2 pounds ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups buttermilk
  • Vegetable oil, for frying

White Gravy

  • 1/3 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Combine all ingredients for dredge in a shallow dish and mix well.
  • Mix the 1 teaspoon of salt and 1/4 teaspoon pepper into ground beef. Divide ground beef into 8 equal pieces and flatten into 1/2-inch thick patties.
  • Pour buttermilk into a shallow bowl.
  • Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.
  • Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
  • Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.
  • Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.
  • To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
  • Add flour and place over medium heat. Whisk for 1 minute.Whisk in milk, onion powder, salt and pepper. Cook until thick and bubbly. If you want the gravy thinner, add a little more milk.
Course: Main Dish
Cuisine: Southern

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Recipe adapted from Taste of the South

Two Hamuburger patties with gravy over mashed potatoes.

Disclosure: This post contains affiliate links.

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25 thoughts on “Chicken Fried Hamburger with White Gravy”

  1. Regina Francisco

    If I have NO buttermilk what else can I substitute for it??
    Thx a ton, want to make w/eggs this morning!!!

  2. I made this tonight for my Bama boy husband and it was quite the hit! I received not one but two thumbs up along with 4 compliments and 3 “thank you, Baby”. I served it with mashed potatoes and instead of peas I had made some pea salad earlier in the day. Thanks for a great recipe that allowed me to make one husband very happy.

  3. This was an awesome new recipe for hamburger meat. Never better then anything country fried. I used a high walled shallow dish and only used about 3/4 cup buttermilk.

  4. Amber Burgess

    This is a new family favorite! I added a little more garlic, pepper and salt. I will be making this again.

  5. Fix these hamburger steaks as directed…at the slotted time. And temp. Breading was semi burnt and meat was bloody . Had to cook the on the oven . Which dried them out. So disappointed, my family was so looking forward to this meal.

  6. I agree that this recipe is delicious! My only complaint is that I ended up throwing out a LOT of the dredge mixture – and that was after using 1/3 cup of it plus the left over buttermilk to make the gravy. I think you could cut the dredge recipe in half and still have enough.

    1. Ruth MCCARTY

      When ever I have leftover coating of any kind, I put in a ziplock bag, write on it what its for, put it in the freezer and use it again next time.

      1. This is a terrible idea. That is a breeding ground for cross contamination. And very unsafe. It’s not worth the chance to save a few cents. Because flour and most spices can be bought cheaply.

  7. Made this tonight and it was amazing. I didn’t have baking powder so I omitted it and it still turned out good. Will make again. Thank you for the recipe.

  8. Patricia Johnson

    I love your recipes but, can you include nutrition values? Hubby is on a strict low sodium And potassium diet.

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