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Amish Hamburger Steak Bake

Amish hamburger steak bake features thick, hand-shaped hamburger steaks baked in a creamy onion-mushroom gravy until tender and golden. The gravy turns deeply savory with butter-sautéed onion and mushrooms, then bakes down into a comforting casserole-style dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Hamburger steaks
  • 2 lb ground beef
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
Onion-mushroom gravy
  • 2 tbsp butter
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp thyme

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and form the hamburger steaks
  1. Preheat oven to 350°F, so it’s ready for baking when the patties are assembled.
  2. Mix ground beef with breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper, then shape into 6 oval patties.
Brown and bake
  1. Sear patties in a skillet over medium-high heat for 2 minutes per side until browned, then place in a 9x13 baking dish.
  2. In the same skillet, melt butter and sauté onion and mushrooms for 5 minutes until golden.
  3. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute, then whisk in beef broth, Worcestershire, and thyme until smooth.
  4. Simmer the gravy for 3 minutes until it thickens slightly, then pour it over the hamburger steaks.
  5. Cover with foil and bake for 30–35 minutes at 350°F until cooked through.

Notes

For the best texture, press the patties firmly so they hold their shape during baking, but don’t overwork the meat. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until hot. Freezing works—freeze baked portions up to 2 months and thaw in the fridge before reheating. For a lighter option, use 90% lean ground beef to reduce calories while keeping the gravy rich.