Growing up, I remember when just about everybody used Lipton Onion Soup Mix in a variety of ways. First of course, was just making soup; but I also remember the infamous chip dip and meatloaf mix among other recipes. In this French Onion Hamburger Steaks with Potatoes and Gravy recipe, the savory flavor of onion soup mix makes a great match for simple ground beef.
The following recipe serves 4, but I only cooked 2 patties for the both of us, however I made all of the gravy with mushrooms. If you’re going to make all 4 burgers, seriously consider doubling the sauce. Another change was using a cast iron skillet as opposed to a nonstick pan which results in a crispier crust on the exterior of the meat.
We are big on bold flavors, so to the meat mix I added the entire packet of onion/soup mix (which wasn’t actually much more than 2 tablespoons noted in the Cook’s Country recipe); and incorporated some Worcestershire sauce. To our Yukon Gold potato medley, I switched out the melted butter for olive oil (which we think provides a crispier exterior, and creamier interior) plus a bit of garlic and onion powders.
The flavors bring back a flash from my formative years…
French Onion Hamburger Steaks with Potatoes and Gravy
Ingredients
- 1½ pounds small Yukon Gold potatoes, unpeeled, halved
- 1 Tbsp. extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1½ pounds 85 percent lean ground beef
- ½ cup panko bread crumbs
- 1 packet Lipton Onion Soup and Dip Mix
- 1 Tbsp. Worcestershire sauce
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, trimmed and sliced thin
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 2 tablespoons minced fresh chives
Directions
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Toss potatoes, olive oil, salt, pepper and garlic powder together in a large bowl. Pour potatoes onto a rimmed baking sheet lined with parchment paper and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.
- Meanwhile, combine beef, panko, Worcestershire sauce and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick.
- Melt 1 tablespoon butter in 12-inch cast iron skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.
- Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.
- Stir in broth, bring to boil, and cook until thickened, about 1 minute.
- Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.
Recipe adapted from one found on Cook’s Country
Accounting for Taste 
This looks so good, and so inventive!
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