Hamburger Patty with Mushroom GravyINGREDIENTS:
¾ pound lean ground chuck
1/8 teaspoon fresh ground pepper
1/4 teaspoon Kosher salt
1/8 teaspoon seasoned salt
1 1/2 tablespoons fine dry bread crumbs
1 tablespoon milk
1 large egg, slightly beaten
1 tablespoon grated onion
1 tablespoon1 vegetable oil
1/2  cup thinly sliced mushrooms
2 tablespoons flour
1 cup beef broth
1 tablespoon dry red wine, optional

Directions:
1. Combine ground beef, pepper, salt, seasoned salt and bread crumbs. Shape into 4 patties.
2. Heat oil in a skillet over medium heat; fry the patties for about 5 minutes on each side, or until juices run clear.
3. Remove patties to warm plate and keep warm. Pour off all but about 2 tablespoons of the drippings.
4. Add mushrooms to the drippings and cook until tender.
5. Add flour to the skillet; stir until hot and bubbly.
6. Add the beef broth and wine, if using; cook, stirring, until the sauce is thickened. Pour over the steaks and serve.

###############################################
Lea shaping hamburger steaks These hamburger steaks are just like Salisbury Steaks, except this recipe doesn’t call for ground sausage. These taste great! Serve them with mashed potatoes (with the gravy) and your choice of vegetable. Add a little red wine to the gravy for even more flavor.

Salisbury Steak Process

Salisbury Steak Process

Here are the steps we used to prep the meat. First we grilled them on a smoking hot grill to get the color and charred flavor, then we browned them on both sides on a hot skillet, and finally placed them in foil pans, covered them with sliced mushrooms and pork gravy. We covered them with foil and baked in a medium oven to 165 degrees F. Let them rest (remove from heat) for ten minutes, and they will come out juicy and delicious!