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.

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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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5 from 1 vote
Chicken Fried Hamburger with White Gravy
Chicken Fried Hamburger with White Gravy
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

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.

Course: Main Dish
Cuisine: Southern
Servings: 4
Ingredients
Dredge
  • 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
Instructions
  1. Combine all ingredients for dredge in a shallow dish and mix well.

  2. 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.

  3. Pour buttermilk into a shallow bowl.

  4. Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.

  5. Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.

  6. Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.

  7. Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.

  8. To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.

  9. 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.

Recipe adapted from Taste of the South

Disclosure: This post contains affiliate links.

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