· 1 large yellow onion, thinly sliced
· 2 tablespoons butter
· 2 tablespoons all-purpose flour
· 2 cups beef broth (low sodium if possible)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (adds depth)
· 1/2 teaspoon dried thyme
· 1 bay leaf (optional)
· Salt and pepper to taste
· 2 tablespoons heavy cream or sour cream (optional, for creaminess)

Instructions

Make the Hamburger Steak Patties:
· In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper.
· Use your hands to mix gently until just combined. Do not overmix, or the patties will be tough.
· Divide the mixture into 4 equal portions and shape them into oval-shaped patties, about 3/4-inch thick. Press your thumb gently into the center of each patty to prevent it from doming while cooking.
· Lightly dredge each patty in the 2 tablespoons of flour, shaking off any excess.

Cook the Patties:
· Heat the oil in a large skillet (cast iron is perfect) over medium-high heat.
· Once the oil is hot, add the patties. Cook for 4-5 minutes per side, until a beautiful brown crust forms. They do not need to be cooked through at this point.
· Remove the patties from the skillet and set them aside on a plate. Do not wipe the skillet clean—those browned bits are flavor gold!

Make the Onion Gravy:
· Reduce the heat to medium. Add the butter to the skillet drippings.
· Once melted, add the sliced onions. Cook, stirring occasionally, for 10-12 minutes until they are soft, golden brown, and caramelized.
· Sprinkle the 2 tablespoons of flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates your roux.
· While stirring, slowly pour in the beef broth, followed by the Worcestershire sauce and soy sauce. Use your spoon to scrape up all the browned bits from the bottom of the pan.
· Add the thyme and bay leaf (if using). Bring the gravy to a simmer, stirring frequently until it begins to thicken.

Smother and Simmer:
· Return the hamburger steaks and any accumulated juices back to the skillet, nestling them into the gravy.
· Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. This will finish cooking the patties and allow them to soak up the gravy’s flavor.

Final Touches:
· Remove the bay leaf. Stir in the heavy cream or sour cream if using, for a richer, creamier gravy.
· Taste the gravy and adjust seasoning with more salt and pepper if needed.

Serve: