Mustard onion hamburger steaks are seared beef patties flavored with yellow mustard and Worcestershire, then simmered in a savory onion gravy. They take twenty minutes to prepare, cook in thirty, and serve four.
Mustard and garlic are mixed right into the beef, so the patties are seasoned all the way through, and sliced onions cook down in the same pan with beef and chicken broth to make a glossy brown gravy. Spoon it over mashed potatoes for a classic plate.
Table of Contents
What Makes Mustard Onion Hamburger Steaks Work
Mustard and Worcestershire in the meat add tang and savory depth without extra steps.
Cooking the onions in the pan drippings builds a gravy with real caramelized flavor.
A short rest before cooking helps the patties hold their shape and stay juicy.
What You Need for Mustard Onion Hamburger Steaks
- The patties use one and a half pounds of ground beef, two tablespoons of yellow mustard, two minced garlic cloves, one sliced large onion, and two tablespoons of Worcestershire sauce.
- The gravy is one cup each of beef broth and chicken broth, two tablespoons of butter, two tablespoons of flour, a dash more Worcestershire, olive oil for the pan, salt, and pepper.
Ground beef. It forms juicy patties with rich flavor.
Yellow mustard. It adds tang and helps season the meat.
Onions. They cook down into a sweet, brown gravy base.
Beef and chicken broth. Together they make a balanced, savory sauce.
Butter and flour. They thicken the gravy to a glossy finish.
How to Cook Mustard Onion Hamburger Steaks
1. Mix. Reserve half of the sliced onion for the gravy, then gently combine the beef, mustard, garlic, Worcestershire, salt, pepper, and the rest of the onion.
2. Shape and rest. Form four patties with a slight dent in the center and rest them for twenty minutes.
3. Sear. Heat the oil in a skillet over medium high heat and sear the patties for four minutes per side, then set them aside.
4. Cook the onions. Add the butter and reserved onions to the pan and cook for five minutes until soft and brown.
5. Make the gravy. Stir in the flour for one minute, then pour in both broths and a dash of Worcestershire and simmer for five minutes.
6. Finish. Return the patties to the pan, simmer for ten minutes until cooked through, and serve with the gravy.
Press a shallow dent in the center of each patty. Burgers puff in the middle as they cook, and the dent keeps them flat so they cook evenly and fit under the gravy. Handle the meat as little as you can, because warm hands melt the fat and make patties dense.
Scrape the browned bits from the pan as the broth goes in. Those dark bits hold concentrated flavor that gives the gravy its depth. A wooden spoon works well, and the gravy will turn a rich brown within a minute as the bits dissolve.
Serving Ideas for Mustard Onion Hamburger Steaks
Serve the patties with mashed potatoes, buttered noodles, or rice, plus green beans or peas. For more satisfying skillet meals, try onion gravy Salisbury steak, turkey Salisbury steaks, skillet Salisbury meatballs, or round steak and gravy.
Storing and Reheating Mustard Onion Hamburger Steaks
Refrigerate the patties in gravy in an airtight container for up to four days. Reheat gently in a covered skillet over medium low heat for ten minutes, adding a splash of broth. The patties freeze well in the gravy for up to three months.
Tips and Swaps for Mustard Onion Hamburger Steaks
Flag the allergens. This dish contains wheat, milk, and mustard, and Worcestershire sauce may include fish, so check every label.
Do not taste raw beef. Do not taste the raw meat mixture, and wash your hands, board, and tools after handling raw beef.
Check the temperature. Ground beef is safe at 160 F, so check the center of a patty.
Rest the patties. Twenty minutes in the refrigerator helps them hold together.
Use cornstarch. It is a gluten free thickener for the gravy.
Slice onions thin. They melt into the gravy.
Add mushrooms. Sliced mushrooms boost the savory flavor.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling of cooked beef.
If the gravy is too thin, simmer it uncovered for a few more minutes, or whisk a teaspoon of cornstarch with cold water and stir it in. If it is too thick, add a splash of broth. Check the seasoning before salting, because the broth and Worcestershire already bring plenty of salt.
You can use ground turkey or a mix of beef and pork. Turkey is leaner, so add a little more oil to the pan and take care not to overcook it. A spoonful of sour cream stirred into the finished gravy turns it creamy for a stroganoff style sauce.
Common Questions About Mustard Onion Hamburger Steaks
How do you keep mustard onion hamburger steaks from falling apart?
Rest the patties first and avoid flipping them more than once.
Can you make mustard onion hamburger steaks ahead of time?
Yes. Shape the patties a day early and cook them when needed.
Can you freeze mustard onion hamburger steaks?
Yes. Freeze the cooked patties in gravy for up to three months.
Can I use only beef broth?
Yes, but chicken broth lightens the flavor.
What goes well with it?
Mashed potatoes, noodles, and rice all catch the gravy.
Mustard Onion Hamburger Steaks
Equipment
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 24 oz ground beef
- 2 tbsp yellow mustard
- 2 cloves garlic minced
- 1 large onion sliced and divided
- 2 tbsp Worcestershire sauce plus a dash for the gravy
- 1 cup beef broth
- 1 cup chicken broth
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Mix. Combine the beef, mustard, garlic, Worcestershire, salt, pepper, and half the onion.
- Shape. Form 4 patties and rest them for 20 minutes.
- Sear. Sear the patties 4 minutes per side and set aside.
- Gravy. Cook the remaining onion in butter, stir in the flour, then add the broths and simmer 5 minutes.
- Finish. Return the patties and simmer 10 minutes.
