Hamburger Steaks with Bourbon Mushroom Gravy- tender ground beef patties are covered in a thick, rich and creamy gravy flavored with bourbon and mushrooms.
This recipe takes regular old hamburger patties and turns them into something special. The bourbon gives the gravy a touch of smoky caramel and vanilla flavor.
Type of Bourbon To Use
Use a good quality bourbon, but not too expensive a bourbon for this recipe. You can’t tell the difference between the two and that super expensive bottle of bourbon is best saved for sipping. I typically use Maker’s Mark. It is the one bourbon I always have in my liqueur cabinet.
Note: If you don’t like bourbon, you can make the gravy without bourbon.
Type Of Ground Beef To Use
For super moist and juicy hamburger patties, I like to use ground chuck. It’s high fat content prevents the steaks from drying out. You can use a slightly more lean ground beef, but you don’t want to go much leaner than 85% or your hamburger steaks will be tough and dry.
Hamburger Steaks with Bourbon Mushroom Gravy Recipe Tips
To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the gravy.
A cast iron skillet works really well for this recipe and will get a nice sear and crust on the outside of the hamburger steaks. A nonstick skillet also works well.
I like a thick gravy, but the gravy can easily be thinned with beef broth or milk.
Great served with some Buttermilk Mashed Potatoes and Peas or Southern-Style Green Beans.
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Hamburger Steaks with Bourbon Mushroom Gravy
Equipment
Ingredients
- 2 pounds ground chuck
- 1 large egg, lightly beaten
- 1/4 cup bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, sliced
- 2 cups sliced mushrooms
- 3 tablespoons all-purpose flour
- 3/4 cup beef broth
- 1 cup heavy cream
- 2 tablespoons bourbon
- 1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, gently stir together the first 8 ingredients. Shape into 6 patties.
- Heat oil in a large nonstick or cast iron skillet over medium-high heat.Add patties and cook for 4 minutes per side. Remove and set aside.
- Leave drippings in skillet and add butter. When butter is melted, add onion and cook for 3 to 4 minutes.
- Add mushrooms and cook for 4 minutes.
- Sprinkle flour on top of onions and mushrooms. Stir and cook for 1 minute.
- Gradually whisk in the beef broth and then the heavy cream. Add bourbon. Bring to a simmer and then return hamburger patties to skillet. Simmer for 2 to 3 minutes to thicken the gravy and warm the patties.
- Sprinkle with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was yummy, nice & packed lots of nice flavor. Didn’t need Worcestershire sauce, easy on seasoned salt cut that with cumin powder. Upped the mushrooms, used low sodium broth, used a bit less heavy cream but did use the bourbon, even with adjustments for myself, it packed flavor. We enjoyed this meal on this cold wet windy night. keeper, thanks for sharing. Fan & Follower.
So tasty, and the way it made the house smell — fabulous! My husband has already thanked me for such a delicious meal at least twice. Lucky for him, we’ve got leftovers! The bourbon adds just the perfect flavor.
While I have not yet made this recipe, the thought of these burgers covered with a creamy mushroom gravy spiked with Bourbon sure makes me salivate with high expectations. This sounds magical to me…!