Best Mushroom Stuffed Hamburger Steaks Recipes

POOR-MAN'S STEAK (IE: STUFFED HAMBURGER)

Steps:

• Grill the onions, bell peppers & jalapenos on a griddle coated with bacon grease & set aside.
• Season ground beef with 1 teaspoon salt, 1/2 teaspoon of pepper & 1/2 teaspoon onion powder.
• Separate the 2 lbs of ground meat into sections of just under 1/4 lb each, resulting in 10 halves (5 burgers).
• Flatten meat sections & add the sautéed peppers & onions to the middle of half the patties. Add a small cube of cheese on top of the sautéed veggies.
• Fry each side until done - about 5-6 minutes each side.
• Serve them on a bed of fried potatoes and ladle on brown gravy.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

MUSHROOM STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, soy sauce, 3/4 tsp of the pepper, 1/2 tsp of the salt.
• Using generous 1/3 cup per patty, shape mixture into 8 (4 1/2-inch) patties 3/8 inch thick.
• Refrigerate while preparing the stuffing.
• Heat a large nonstick skillet over medium high heat until hot.
• Add the butter and oil.
• Heat until hot and butter is melted.
• Add the mushrooms and cook for 2 min, stirring occasionally.
• Add the garlic and cook for 8-10 min or until the mushrooms are browned and the liquid has evaporated.
• Stir in the green onions, Worcestershire sauce, remaining 1/2 tsp pepper and remaining 1/4 tsp salt.
• Let cool.
• Mound about 1/2 cup of the stuffing in the center of 4 of the patties.
• Cover with the remaining 4 patties, sealing the edges firmly by pressing together with your fingers.
• Gently press the center of the burgers to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip the burgers and grill for 5-6 min more, or until no longer pink in the center.
• Top each burger with 1 slice of cheese, and grill for another min or so - until the cheese has melted.
• Meanwhile, in a small bowl, whisk together all of the mayonnaise ingredients.
• Place the buns on the grill, split side down, and grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and a tomato slice.

POOR MAN'S HAMBURGER STEAKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, or until beef patties are well done.

HAMBURGER STEAKS WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. , In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side. Set aside and keep warm., Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir until thickened, about 5 minutes. Serve sauce with patties and mashed potatoes.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.