Fried Burger Steak and Gravy
I’ve always enjoyed a good chicken fried steak using cube steak. However, while I don’t always have cube steaks handy, I do seem to always have some ground beef, fresh or frozen. So, one night, I decided to try out a batter fried burger with sauce. Here’s what I came up with. It was too good not to share ?
| Prep Time | 1 hour |
| Cook Time | 15 |
| Servings |
people
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Ingredients
- 1 pound ground beef
- 2 eggs beaten
- 2¼ cups all-purpose flour
- ¼ teaspoon Cajun Blast Seasoning Or your favorite seasoning salt
- ½ teaspoon black pepper
- ½ cup shortening peanut or canola oil
For gravy
- 4 tablespoon all-purpose flour dredged
- 4 tablespoon of pan drippings from skillet bacon grease or vegetable oil
- ¼ teaspoon salt
- ½ teaspoon black pepper depending on taste
- 3 cups milk
Ingredients
For gravy
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Instructions
To make burger steaks:
- While shaping meat into 4 thin rectangular patties on cutting board, dust patties with flour (approximately ¼ cup of flour), to prevent ground beef from “sticking” on cutting board. Refrigerate for 30 minutes till chilled or firm to touch.
- In large bowl, mix remaining 2 cups flour with seasoning, salt and pepper. Set aside.
- In medium bowl, beat 2 eggs. Set aside or refrigerate till ready to use.
- Dip patties into seasoned flour, then beaten egg, then seasoned flour again.
- Put shortening or oil into a heavy skillet over medium-high heat.
- Once a little flour sprinkled into skillet begins to sizzle, add patties.
- Using tongs, cook for about 5 minutes per side.
- Remove and drain on paper towels.
To make gravy:
- Remove all but 4 tablespoons of fat from skillet.
- Over medium-high heat, with wooden spoon or whisk, slowly whisk 4 tablespoons of dredged flour and ¼ teaspoon salt into skillet.
- Stir, scraping up browned bits, for about one minute till light brown.
- Reduce heat to medium and add milk slowly to roux, whisking continuously (be sure and press out any lumps). Continue stirring until mixture is thick and bubbly … a couple more minutes.
- Add ½ teaspoon black pepper or to taste.
- Note: If gravy is too thick for your taste, thin it by adding either more milk or water a tablespoon at a time
Recipe Notes
Advanced Preparation:
- Step 1-2 can be done up to a day in advance.
- Patties can be individually wrapped in plastic and stored in refrigerator or freezer. To quickly thaw frozen steaks sealed in ziplock bags, place in large bowl of cold water for 15-20 minutes.
- For that matter, you can do everything and then freeze.
- While allowing fried steak patties to cool, make gravy and store in sealed microwavable container.
- Wrap fried steaks individually in plastic and freeze everything till ready to re-heat.
- Reheat frozen steaks in oven at 350°F for 20-30 minutes while reheating gravy in microwave or sauce pan on stove top.
Tips, Notes, and Variations:
- I recommend dusting flour on meat patties to help prevent sticking to board or tools used to flatten thin. Since patties will be dredged in the next steps the coating of flour won’t affect anything while making it easier to store in refrigerator or freezer.
- The reason for refrigerating patties is so they’ll firm up and be less likely fall apart while dredging in flour and egg mixtures.
- While this recipe, sometimes referred to as “mock” chicken fried steak using ground beef, you can use the same recipe method for traditional chicken fried steak using cube steak.
- For some variety, if you’d like a lighter “pub style” batter, try out my Beer Batter. This batter is also great if you’re wanting to make sandwiches:
- Some complimenting sides dishes are Mashed Potatoes, Hash Browns, French Fries, Coleslaw, Grilled Vegetables or Grilled Corn on the Cobb.
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