.jpeg)
*Ingredients
+For Patties:
°3 tablespoons cooking oil (canola, vegetable)
°1-1/2 pounds 80/20 ground chuck
°3/4 cup onion, finely chopped
°1 large egg
°1 teaspoon Tiger Sauce, or hot pepper sauce, or to taste, optional
°1 teaspoon seasoned salt
°1/2 teaspoon garlic powder
°1/4 to 1/2 teaspoon freshly cracked black pepper
°About 1/3 cup all-purpose flour, for dipping patties
+For the sauce:
°1 large Vidalia onion or other sweet onion, halved and sliced (about 3 cups sliced)
°1 cup beef broth
°1 cup of water
°1/4 cup all-purpose flour
°1/4 teaspoon seasoned salt, or to taste
°1/4 tsp ground black pepper
°1/2 tablespoon Worcestershire sauce, optional
°1 teaspoon browning sauce and seasoning (such as Kitchen Bouquet), optional
°2 cups sliced mushrooms, optional
*Instructions
Heat cooking oil on medium-high heat in a large, heavy-bottomed stainless steel skillet. In a medium sized bowl, gently combine the chopped chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder and pepper. Shape into 4 to 6 equal sized patties. Dip every patty in flour also cook to browned on both sides; removing them and set them apart.
Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together beef stock, water, 1/4 cup flour, seasoned salt, pepper and Worcestershire and Kitchen Bouquet, if using, until well combined. Pour into the pan with the onions and stir constantly, until the mixture begins to thicken.
Return the burgers to the pan, turn to coat, add the sliced mushrooms if using, and reduce the heat to simmer. Bake, covered, about 20 minutes longer. Serve with mashed potatoes and a few green beans, or a mixed garden salad on the side.
Cook's Notes: The brown gravy for these is pretty good on its own as it depends on the drippings, but if you have any, just that little bit of Worcestershire and Kitchen Bouquet adds a bit more depth and is delicious. If you find you need a binder, add a small amount of fresh breadcrumbs to the ground beef. If using pre-made burger patties, omit the onion, egg, and hot sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder, and pepper, pressing lightly on the seasoning. Then dip each pancake in the flour and continue with the rest of the recipe.
Bake: Preheat oven to 350 degrees F. Prepare dish as above, transferring patties to an oblong baking dish and pouring sauce over top. Bake for about 45 minutes to an hour, depending on the thickness of the patties, or until the patties are cooked through and the internal temperature is 160 degrees F.
Note: Tiger Sauce is a type of hot and sour sauce found in the condiment section of your store. Regular hot sauce can be substituted or simply omitted.
Burger Steaks with Tomato Sauce: Prepare as above, except chicken broth replaces beef. Whisk together broth, 1/4 cup flour, seasoned salt and pepper. Omit the bouquet de cuisine and the mushrooms. Pour mixture into skillet with 1 can (14.5 ounces) diced tomatoes, stirring constantly, until mixture begins to thicken, adding water as needed to achieve desired consistency. Return the burgers to the skillet, turn to coat, and finish as above.
Enjoy !
