Smothered Skillet Burgers with Onion Gravy

These juicy, garlicky burgers, smothered in a rich homemade onion gravy, are easy to make in one skillet - and you’re definitely going to want something to soak up every last bit of that gravy!

There’s just something about burgers and gravy that screams comfort food, and these Hippy Skillet Burgers with Onion Gravy give you all of that cozy goodness without making dinner complicated.

Lean ground beef is seasoned with Hippy All-Purpose Seasoning and plenty of garlic, formed into hearty patties, and seared in the skillet until it gets that delicious browned crust. Then, instead of washing the pan and losing all that flavor—because why would we do that?—we use those browned bits to make a simple homemade gravy with butter, garlic, onions, beef bone broth, and a splash of Worcestershire.

The burgers go right back into the skillet and simmer in that savory onion gravy until everything is tender, flavorful, and smothered in goodness. Add the mushrooms if you love them; leave them out if you don't. Easy.

Serve these over mashed potatoes, rice, cauliflower rice, or my Hippy Skillet Cheesy Potatoes to soak up all that gravy. Add a green veggie or simple salad on the side, and you've got an easy, satisfying dinner the whole family can dig into.

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It’s real-food comfort food, Hippy style—simple ingredients, plenty of flavor, and absolutely no need to open a can of gravy.

INGREDIENTS

Burger Patties

• 1½ lbs lean ground beef

• 1 egg

• 1 tbsp Hippy All-Purpose Seasoning

• 1 tsp garlic powder

• 2 tbsp pork panko, sourdough breadcrumbs, or panko breadcrumbs (optional)

• Salt and black pepper, to taste

Onion Gravy

• 1 onion, sliced

• 8 oz mushrooms, sliced (optional)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 tbsp minced garlic

• 2 cups beef bone broth

• 1 tsp low-sodium Worcestershire sauce

• Salt and black pepper, to taste

These one-pan skillet burgers make clean-up easy!  

DIRECTIONS

1. Make the burger patties. Add the ground beef, egg, Hippy All-Purpose Seasoning, garlic powder, and breadcrumbs (if using) to a large bowl. Gently mix by hand until just combined. Don't overmix, or the burgers can become tough.

2. Divide the mixture into 3–4 equal portions and form into patties. Season both sides with salt and black pepper.

3. Sear the burgers. Heat a large skillet over medium-high heat and lightly spray with EVOO or avocado oil spray. Add the burger patties and sear for about 3–4 minutes per side, until a nice brown crust forms. The burgers don't need to be completely cooked through at this point—they'll finish cooking in the gravy. Transfer to a plate and set aside.

4. Cook the onions and mushrooms. Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onions and mushrooms, if using. Cook for about 5–7 minutes, stirring occasionally, until the onions soften and begin to caramelize and the mushrooms are tender. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet as they cook.

5. Add the garlic. Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

6. Make the gravy. Sprinkle the flour evenly over the onions and mushrooms. Stir continuously for about 1 minute to cook out the raw flour taste.

7. Slowly pour in the beef bone broth, a little at a time, stirring or whisking continuously to keep the gravy smooth. Add the Worcestershire sauce and stir to combine. Bring to a gentle simmer and cook for 2–3 minutes, until the gravy begins to thicken. Taste and add salt and black pepper as needed.

8. Smother those burgers! Return the burger patties to the skillet, nestling them into the onion gravy. Spoon some of the gravy, onions, and mushrooms over the top of each burger.

9. Reduce the heat to medium-low, cover, and simmer for about 8–10 minutes, or until the burgers reach 160°F in the center and the gravy has thickened to your liking.

10. Serve. Spoon plenty of that onion gravy over each burger and serve with mashed potatoes, rice, cauliflower rice, or Hippy Skillet Cheesy Potatoes.

Tips

• Don't overwork the beef. Mix just until the ingredients come together for more tender burgers.

• Mushrooms are totally optional. Leave them out, and you've still got a delicious onion gravy.

• Want more gravy? Increase the bone broth to 2½ cups and add a little extra flour or a cornstarch slurry if needed.

• If the gravy is too thick, stir in a splash of bone broth until it reaches the consistency you like.

• If the gravy is too thin, let it simmer uncovered for a few extra minutes.

• Make your own pork panko. Put pork rinds in a zip-top bag and crush them into breadcrumb-sized pieces with a meat mallet or rolling pin.

• Don't waste those brown bits! Scraping up the browned pieces left behind after searing the burgers adds tons of flavor to the gravy.