Savory Hawaiian Hamburger Steaks Recipe

Ready in: 30 minutes · Serves: 4 · Technique: Skillet Cooking · Storage: Refrigerate for up to 3 days.

Quick Answer

A comforting dish that pairs savory hamburger steaks with a rich gravy, perfect for cozy gatherings.

Introduction: I can still remember the first time I bit into a Hawaiian Hamburger Steak. It was a crisp autumn evening here in New York City, and the warm, savory flavors transported me straight to the islands. This dish is an explosion of flavors that brings a touch of aloha to your dinner table-perfect for cozy gatherings as we dive into the holiday season.

A Savory Holiday Delight

Why You'll Love This Recipe

• Delicious fusion of Hawaiian flavors that transports you to paradise with every bite.
• Easy to make with simple ingredients found in any grocery store.
• Perfect for cozy gatherings during the holiday season.
• Rich, savory gravy that elevates the dish to a whole new level.
• Versatile serving options that make it a great meal prep choice.

Ingredients

This recipe includes fresh and flavorful ingredients that combine to create mouthwatering Hawaiian Hamburger Steaks.

For the Hamburger Steaks:

• 1 pound ground beef
• ½ cup breadcrumbs (Japanese panko works beautifully)
• ¼ cup finely diced onion
• ¼ cup shredded carrots
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

For the Gravy:

• 1 cup beef broth
• ¼ cup soy sauce
• 2 tablespoons ketchup
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Green onions for garnish

How to Make Hawaiian Hamburger Steaks (Step-by-Step)

Follow these easy steps to create a comforting dish that is sure to impress.

Step 1: Preparing the Patties

In a large bowl, I start by combining the ground beef and breadcrumbs-this adds a wonderful texture. As I add the finely diced onions, the sweet aroma fills the space. Next, I toss in the shredded carrots and minced garlic-smelling those fresh ingredients is like getting a whiff of summer vacation. To season, I sprinkle in the salt, pepper, soy sauce, and sesame oil; I mix everything together gently, taking care not to overwork the meat.

Step 2: Shaping and Cooking

I form the mixture into thick patties (about ¾-inch thick). I heat a skillet over medium heat and add a drizzle of oil. As the oil shimmers, I carefully lay each patty in-there's nothing like that satisfying sizzle that greets you! I cook them for about 4-5 minutes on each side until they're golden and cooked through. I can almost taste the savory beef when I see the edges start to brown. Once done, I transfer them to a plate and cover them loosely with foil to keep warm.

Step 3: Making the Gravy

In the same skillet, I add the beef broth, soy sauce, ketchup, oyster sauce, and brown sugar. As these ingredients come together, the rich, umami scent wafts up, and I can't help but feel a sense of comfort wash over me. I let this simmer for about 2-3 minutes, stirring to incorporate those delicious brown bits from the bottom of the skillet. Finally, I add my cornstarch slurry, stirring until the gravy thickens-it should coat the back of a spoon perfectly.

Step 4: Bringing It All Together

I nestle the hamburger steaks back into the gravy, letting them soak in those beautiful flavors for about a minute. I plate them up, drizzling a generous amount of gravy over each one, and finish with a sprinkle of chopped green onions for a pop of color.

Common Mistakes to Avoid

• Overmixing the Meat: Be gentle when combining ingredients to keep the patties tender and juicy.
• Skimping on the Seasonings: Taste as you go! The flavors need to be robust to shine through.
• Not Letting the Gravy Thicken: Give the gravy enough time to simmer after adding the cornstarch slurry to achieve that rich consistency.

Tips and Tricks for Success

• For an extra layer of flavor, consider adding a tablespoon of grated fresh ginger to the patty mixture.
• If you want more sweetness in the gravy, adjust the brown sugar to your taste.
• Serve with pickled vegetables for that authentic Hawaiian flair.

Variations

• Substitute ground turkey or chicken for a leaner option.
• Use quinoa or crushed crackers instead of breadcrumbs for a gluten-free version.
• Replace the soy sauce with tamari for a gluten-free alternative.
• Add diced bell peppers for added crunch and flavor in the patties.

How to Serve

• These Hawaiian Hamburger Steaks are perfect served over a bed of fluffy white rice.
• They pair wonderfully with buttery mashed potatoes.
• Add a side of sautéed vegetables to balance out the flavors.
• Top with pickled vegetables for an extra zing.

Make Ahead and Storage

• Make Ahead: Prepare the hamburger steaks and refrigerate before cooking for up to 24 hours.
• Storage: Store cooked hamburger steaks in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of beef broth if needed.
• Freezing: These patties freeze beautifully; thaw overnight in the fridge before reheating.

Recipe Notes / What I Learned

One of my favorite lessons from making these Hawaiian Hamburger Steaks is how a simple combination of ingredients can create such a comforting meal. The other takeaway? Always taste your gravy before serving; a little adjustment here and there can elevate the dish significantly!

Yield and Serving Size

Yield: 4 patties · Serving Size: 1 patty

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 25g protein · 20g carbs · 20g fat

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