Smothered Burger Steaks Slow Cooker. Tender slow cooker burger steaks smothered in rich onion gravy, made with simple pantry ingredients for comforting, flavorful, and satisfying family meals.
This onion gravy burger steak is slow cooked meat and this is what I base my weekday meals on when I know that the day will slip by. It is based on an old Midwestern pantry shortcut: dry onion soup mix, which began to be used in the 1950s when home cooks began using it on everything, including roasts to dips.
Servings: 4
Ingredients
- Ground beef (80-85% lean), formed in patties → 1 1/2 lbs.
- Dry onion soup packet → 1 (1-ounce)
- Condensed cream of mushroom soup → 1 (10.5-ounce) can
- Low-sodium beef broth → 1 cup
- Worcestershire sauce → 1 tablespoon
Smothered Burger Steaks Slow Cooker
Smothered Burger Steaks: Directions
- The dry onion soup mix, canned cream of mushroom soup, beef broth, and Worcestershire sauce should be combined in a medium bowl and whisked until the mixture is smooth with a few dots and the soup mix is evenly distributed. This will turn out to be your golden onion gravy base.
- Put the raw beef patties in the bottom of a 4- to 6-quart slow cooker, stacked neatly one layer, so that they fit without lying over one another too much. It is alright that the sides are in contact, they will and will become slightly shrunken as they cook.
- Pour the onion soup mixture slowly over the patties then gently push and fit each patty with the back of the spoon in order that most of it is covered by the golden onion gravy. Ensure that a few of the pieces of onions fall on the top of each patty to provide additional taste.
- Cover with the lid and cook the beef patties in a low mode (5 to 6 hours) or in a high mode (2 1/2 to 3 hours) until the beef patties are thoroughly cooked (an internal temperature of 160degF) and very tender, and the gravy is a little thickened.
- Sample the gravy and add seasoning, if necessary, with a pinch of salt or black pepper bearing in mind the onion soup mix is already salty. To make it a thicker gravy, discard the lid in the final 20 to 30 minutes of the high-cook, or pour 1 cup of hot gravy into a bowl and mix it with 1 tablespoon of cornstarch and then pour it back into the slow cooker.
- Eat the burger steaks hot, and put a large portion of the smothered onion gravy over them. Serve with fresh parsley in bits, which may be discarded, and serve with your preferred starch to receive the sauce.
Variations & Tips
To make it a little lighter, you can also use ground beef or turkey that is 90 percent lean, but you still need to remember that lean meat is a little firmer and thus in this case, it is better to cook it on LOW throughout the time to ensure that the patties remain tender. In case you would rather have a mushroom-dominant gravy, add 1 cup of chopped fresh mushrooms and the mixture of the soup to the mushrooms before pouring it over the patties. The cream of mushroom soup may also be substituted with cream of chicken or cream of onion to get another yet still comforting profile. A dash of sweetness and richness will be added to the gravy base by adding 1 tablespoon of tomato paste or ketchup. A gluten-free version is to have a gluten-free onion soup mix and condensed soup and have it over either mashed potatoes or rice rather than on noodles. Reheating Leftovers reheat quite well using the stovetop at low heat with a splash of broth or water to loosen the gravy and makes an excellent make-ahead meal when a lunch or another easy dinner is needed.
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