Description

Poor Man’s Hamburger Steaks are a comforting and hearty dish made from seasoned ground beef mixed with crushed saltine crackers, seared to a golden brown, and baked in a rich mushroom gravy. This easy-to-make classic recipe delivers tender, flavorful patties smothered in creamy mushroom gravy, perfect for a satisfying family meal.

Ingredients

Scale

Hamburger Steaks

2 pounds ground beef
1 1/2 cups saltine crackers, crushed (about 1 sleeve)
1 cup whole milk
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
All-purpose flour, for dredging
Kosher salt, to taste
Freshly ground black pepper, to taste

Gravy

2 (10.75 oz) cans condensed cream of mushroom soup
1 1/2 cups whole milk
1 1/2 tablespoons fresh parsley, finely chopped

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Grease a 9×13-inch baking dish thoroughly with non-stick cooking spray to prevent sticking during baking.
Make the Mushroom Gravy: In a medium bowl, whisk together the condensed cream of mushroom soup and 1 1/2 cups of whole milk until smooth. Stir in the finely chopped fresh parsley and set the gravy mixture aside for later use.
Mix the Hamburger Patty Ingredients: In a large mixing bowl, combine the ground beef with crushed saltine crackers, 1 cup of whole milk, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Season generously with kosher salt and freshly ground black pepper. Use your hands or two forks to gently mix the ingredients until just combined, taking care not to overwork the meat.
Form and Dredge Patties: Shape the meat mixture into evenly sized patties. Place about 1 cup of all-purpose flour in a shallow dish and lightly dredge each patty on both sides in the flour to create a coating.
Sear the Patties: Heat a large skillet over medium-high heat until very hot. Sear the patties on both sides until they develop a golden-brown crust, working in batches if necessary. Keep in mind the patties will not be fully cooked after searing.
Assemble and Bake: Transfer the seared patties to the prepared baking dish. Evenly pour the prepared mushroom gravy over the patties, ensuring they are generously covered. Cover the baking dish with aluminum foil to retain moisture during baking.
Bake Until Cooked Through: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the patties are cooked thoroughly and reach a safe internal temperature of 160ºF (71ºC).

Notes

You can substitute Italian seasoning with your preferred herb blend such as dried oregano and basil.
Crushing the saltine crackers finely ensures better binding of the patties.
If you prefer a thicker gravy, reduce the amount of milk slightly.
Make sure not to overmix the meat to keep the patties tender.
Leftover patties can be refrigerated and reheated gently in the oven or microwave.

Nutrition

Serving Size: 1 patty with gravy (about 1/6 of recipe)
Calories: 420
Sugar: 4g
Sodium: 540mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 17g
Fiber: 1g
Protein: 23g
Cholesterol: 90mg