Hamburger steaks! They aren't a prestige food, but they are cheap, easy to make, and delicious. A lot of the time I'd rather have a good hamburger steak than a steak steak.

The recipe as written calls for 1.5lbs of hamburger meat. Since we have frozen 1lb bags, I used two bags and scaled some of the other ingredients up slightly.

French Onion Hamburger Steaks with Potatoes and Gravy

From Cook's Country August/September 2018 (recipe card)

Ingredients

• 675g (1½ lbs) potatoes, halved lengthwise
• 1 tbsp butter, melted, + 3 tbsp butter, solid
• ½ tsp salt
• ½ tsp pepper, freshly ground
• 900g lean ground beef
• 160mL (⅔ C) panko
• 1 packet onion soup mix
• 225g cremini mushrooms, thinly sliced
• 1 tbsp flour
• 240mL beef, chicken, or vegetable broth
• 2 tbsp chives, minced

Directions

1. Toss potatoes with melted butter, salt, and pepper.
2. Arrange cut face down on a baking sheet and bake at 450°F until tender and browned, ~30 minutes.
3. Combine beef, panko, and soup mix a large bowl. Form into six wide, flat patties.
4. Melt ½ tbsp butter in a large skillet over medium-high heat.
5. Cook three of the patties until well browned and cooked through (160°F). Remove and buffer.
6. Melt another ½ tbsp of butter and repeat with the other three patties.
7. Add mushrooms and cook until they release their liquid and begin to brown, 5-7 minutes.
8. Stir in flour and cook for 1 minute.
9. Stir in broth, bring to a boil, and cook until thickened, 2-4 minutes.
10. Remove from heat and stir in remaining butter. Pour over beef and sprinkle with chives.