Venison hamburger steak with mushroom gravy has to be one of the most comforting meals ever, especially when served with your favorite comfort-food sides. My go-to sides for this venison and beef dish are garlic mashed potatoes, black-eyed pea salad, and yeast rolls. Oh, and it doesn’t hurt to have some banana pudding waiting in the fridge for dessert.
This recipe was a must in my mind to make for my first season of hosting The Sporting Chef. When you want a homemade meal that feeds the soul and you need to pull it together pretty quickly, this is the one to make.
Hamburger Steak Tips and Tricks
If you’ve seen me on The Sporting Chef or browsed my website, you know that wild game has a starring role in my recipes and life. In this dish, venison combines with ground beef, adding an earthy dimension to the hamburger steak.
- Ground chuck adds the fat that keeps the meat from falling apart, along with the breadcrumbs. If you find it still falls apart, add an egg to the mixture.
- If you want to use all venison and no beef, you certainly can, but I recommend adding olive oil or bacon to the mix in that case for a sturdier, more tender result.
- I use sweet onions for this recipe — Vidalia are my favorite. To my palate, the slight sweetness warms up the dish.
- I like to indent the middle of the patty so that they aren’t mound shaped when they are fully cooked.
Worcestershire sauce adds earthiness, saltiness, and a bit of umami to the flavor of the dish. I don’t think you should leave it out.
To my amazement, there are many folks who don’t like mushrooms. I love them, but I understand the dilemma. You certainly can make this gravy without the mushrooms if you so choose.
This gravy is silky smooth and packed with flavor. Sometimes I use extra garlic if I’m feeling that I need little more comfort and flavor from this dish.
As you’re cooking the gravy, the key is to to add the broth slowly to the butter-sautéd onions. Your patience will pay off by ensuring that the flour doesn’t begin to clump. If it does clump, it’s OK: as you continue to cook the gravy, the clumps will eventually dissipate. You may have to add a little more liquid to the pot, though — about 1/2 cup.
The Topping: Crispy Fried Onions
For great flavor and texture, don’t skip the crispy fried onions! Click here for the recipe.
Venison Hamburger Steak with Mushroom Gravy
- 1 pound ground venison
- 1 pound ground chuck
- 1/3 cup breadcrumbs
- ½ Vidalia or sweet onion finely minced
- 3 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 teaspoons fresh thyme
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 12 ounces white button or cremini mushrooms or a mixture sliced
- 1 garlic clove minced
- 3 tablespoons all-purpose flour
- 1 ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- ¼ cup chopped parsley
Crispy Fried Onions
- See link to recipe below.
- In a large bowl, place the first 9 ingredients in a bowl and gently mix until incorporated. Divide meat mixture into six portions, shaping each portion into 6 meat patties.
- In a cast iron skillet, heat oil until shimmering and addthe meat patties. Cook for 4-5 minutes per side or until browned. Remove the patties from the skillet and tent foil over the top to keep them warm.
- Add butter to the skillet and allow to completely melt over medium heat. Add the sliced mushrooms and sauté 5 to 6 minutes, or until mushrooms are tender and golden. Add the garlic and cook another 30 seconds. Add the flour and stir with a wooden spoon about 2 minutes or until the flour is well incorporated into the mushrooms.
- Slowly add the broth to the skillet and whisk until gravy issmooth. Stir in the Worcestershire sauce.
- Reduce heat to medium-low and add the hamburger patties to the pan. Cook for about 7 minutes, or until the patties are cooked through. Top the patties with Crispy Fried Onions and serve over rice or potatoes. Sprinkle parsley over each serving.