Hamburger Steaks with Bourbon-Mushroom Gravy
Serves: 6 servings
  • 2 pounds ground chuck
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon canola oil
  • 1 small red onion, thinly sliced
  • 1½ cups sliced fresh baby portobello mushrooms
  • 2 tablespoons all-purpose flour
  • 1½ cups heavy whipping cream
  • 2 tablespoons bourbon
  • Mashed potatoes, to serve
  • Garnish: chopped fresh thyme
  1. In a large bowl, stir together beef, Worcestershire, thyme, garlic, salt, and pepper. Divide beef mixture into 6 portions, and shape each portion into a ¾-inch-thick patty.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add patties; cook until browned, 3 to 4 minutes per side. Remove patties, reserving 2 tablespoons drippings in skillet.
  3. Add onion to skillet; cook, stirring frequently, just until tender, about 5 minutes. Add mushrooms; cook just until tender, about 4 minutes. Reduce heat to medium. Stir in flour; cook for 1 minute. Whisk in cream and bourbon; return patties to skillet, and bring to a simmer. Reduce heat to medium-low; simmer until gravy is thickened and a food thermometer inserted in center of patties registers 160°, 8 to 10 minutes. Serve with mashed potatoes. Garnish with thyme, if desired.
Be gentle when shaping ground beef into patties. The more tightly packed the patty, the tougher the cooked meat will be.
Recipe by Southern Cast Iron at