Step 1

In a large bowl, combine the ground beef, egg, Worcestershire sauce, smoked paprika, minced onion, and about half of the seasoned salt. Mix thoroughly and form the mixture into patties, about 3-4 inches across, slightly larger than your desired serving size as they will shrink while cooking.

Step 2

Heat a nonstick skillet over medium-high heat. After a minute or two, add the patties in a single layer—avoid overcrowding the pan. Cook for 3-4 minutes on one side, then cover with a lid and cook for an additional 2-3 minutes. Carefully flip the patties and cook until they reach your desired level of doneness. Transfer the cooked patties to a plate to rest. Repeat this process until all the patties are cooked. If cooking in batches, pour the pan drippings into a heat-safe container between each batch.

Step 3

Once the patties are done, reduce the heat to medium and add the butter to the skillet. When the butter is melted, add the sliced onion. Cook, stirring occasionally, until the onions are browned and crispy, about 10-12 minutes. Remove the onions from the pan and set aside.

Step 4

Return the pan drippings to the skillet and sprinkle in the flour. Use a wooden spoon or whisk to combine the flour with the fat, forming a roux. Cook for 4-5 minutes until the roux reaches a deep brown color and the flour taste has cooked off. Gradually whisk in the beef broth and water, one cup at a time, ensuring there are no lumps between additions.

Step 5

Reduce the heat to medium-low and taste the gravy. Add more seasoned salt if needed. Return the cooked patties to the skillet, turning them over to coat in the gravy. Sprinkle in the cracked black pepper, bring the mixture to a simmer, then cover with a lid and cook for an additional 5-6 minutes.

Step 6

Dassit! Enjoy your Hamburger Steaks with the rich onion gravy poured over them. I like it over rice, but mashed potatoes work, too!