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.
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.
A cast iron skillet is best for frying because it retains heat so well.
Easy White Gravy
After the hamburger steaks are cooked, use a third a cup of the oil, plus the browned bits to make a milk gravy. I like a thick gravy, but you can make a thinner gravy by adding more milk. Be sure to season well with salt and pepper.
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.
Make It Spicy
If you want to make this recipe spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the gravy.
How To Serve Chicken Fried Hamburger with White Gravy
Similar Recipes To Try
- Chicken Fried Steak Fingers
- Chicken Fried Steak
- Cubed Steak with Onion Gravy
- Chicken Fried Steak with Jalapeno Bacon Gravy
- Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy
- 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
- 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.
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Recipe adapted from Taste of the South
Originally published August 29, 2018.
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