Gravy Burgers Recipes

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Steps:

• Dice onion.
• Combine all ingredients in lg bowl.
• Preheat oven to 325 degrees.
• Preheat a nice heavy fry pan on med heat. I prefer a good cast iron pan as I think it adds to the flavor. Add a few table spoons of canola oil to coat the pan.
• Form ground beef mix into tennis ball size patties, slightly flattening before placing into hot fry pan. Patties will sear nicely in the hot pan, turn over after 4 minutes or so. I like to really brown them on both sides. Don't worry if they sick a little -- it adds to the gravy. After browning to desired color, remove from pan and place in appropiate sized roaster. finish browning all beef mixture, adding slight amounts of oil as needed.
• After all are browned, add 2 cans of beef broth to drippings in fry pan. Heat to boiling.
• In the mean time place 1/2 cup of flour, Wondra gravy flour works best, in a x-large coffee mug, add cold water while mixing with a fork. Mixture should be thick like a milk shake. Add salt and pepper -- don't be afraid to use the pepper.
• Slowly add to boiling beef broth and dripping mixture in fry pan, wisking constantly, scraping up the bits stuck to the pan, re heat to boiling and reduce to simmering. allow to cook for 5 minutes to eliminate raw flour taste.
• Pour through a strainer over hamburgs in roasting pan and place in oven. Reduce heat to 275 and allow to bake for 1 1/2 to 2 hours.
• My family loves it served with mashed potatoes, canned corn and biscuts.

Steps:

• Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
• Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
• Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.

Steps:

• 1. (*NOTE: If wild porcini sea salt is not available, increase plain salt by equal amount.)
• 2. In large bowl, combine Montreal steak seasoning, seasoned salt, wild porcini salt, plain salt, garlic powder and ground black pepper; add 2 tablespoons mayonnaise; mix well; add chopped onions; mix.
• 3. (Food service plastic gloves are advised.) Add ground beef; mix thoroughly by hand; form mixture into 8 fairly equal-sized hamburger patties and place on a large plate or platter; set aside, or cover and refrigerate, until ready to dredge in flour.
• 4. To prepare dredge mixture, in a shallow dish, mix together 1 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
• 5. Working with one patty at a time, place patty in flour mixture; turn to coat all sides; place patty back on plate; repeat until all patties are coated. Reserve remaining flour for gravy.
• 6. Preheat oven to 350ºF.
• 7. To a large skillet, add 2 tablespoons vegetable oil; place over medium-high heat.
• 8. When oil is hot, add patties to skillet.
• 9. Pan-fry patties until browned on both sides (patties do not need to be fully cooked as they will continue cooking in oven,) about 3 to 4 minutes per side.
• 10. Remove browned patties and place in single layer in a 9"x13" or smaller baking dish.
• 11. Remove skillet from heat; pour grease out of skillet, retaining about 1 1/2 tablespoons of the grease with the brown bits.
• 12. Add 2 1/2 tablespoons of the reserved flour to the grease; using a large, heat-proof spoon or spatula, blend together as much as possible (some of the flour will not be blended and that's okay).
• 13. Return to heat; slowly stir in 1 can of beef broth, smoothing any clumps of flour; bring to simmer, stirring constantly to avoid lumps as gravy thickens.
• 14. Remove from heat; add 2 teaspoons soy sauce and pinch of freshly ground black pepper; stir well; pour gravy over patties in dish.
• 15. Cover dish with aluminum foil.
• 16. Bake at 350ºF for 30 minutes. Serve hot. (Serve with mashed potatoes, noodles or rice or over toasted bread.)
• 17. Cover and refrigerate leftovers.

Steps:

• Combine ground beef, bread, soup mix, salt, pepper, ketchup, garlic powder, parsley and eggs in a large bowl until well mixed.
• Prepare each burger with approx 1/3 cup of meat mixture and form into patties about 1/2 inch thick.
• Heat a 12" skillet over med-high heat and fry burgers for about 5 minutes on each side, until they are almost done.
• Remove burgers to a plate and discard all but about a tablespoon of drippings from skillet.
• Lower heat under skillet and prepare brown gravy with water in a bowl or measuring cup; slowly pour into skillet, stirring constantly, scraping up any brown bits from the bottom.
• When gravy has thickened, place burgers back in the pan and cover.
• Simmer for about 20 minutes, or until burgers are done.
• Serve with mashed potatoes or egg noodles.
• YUMMY!

Steps:

• In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
• Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.