Chicken Fried Hamburger Steaks with Gravy
This post may contain affiliate links. Read our disclosure policy.
If you love chicken fried steak smothered in creamy country gravy, this recipe is going to grab your attention. When I came across the idea of chicken fried hamburger with gravy, I knew I had to try it—and it did not disappoint.
Traditional chicken-fried steak is usually made with cubed steak, which can sometimes turn out chewy, even though it’s been tenderized. Using ground beef instead gives you all that classic crispy coating and rich gravy flavor without the risk of tough meat, making it a win with my family every time.
Since it uses hamburger as a base, I figured my family would love it. The hamburger would be more tender. Also, it can be cut with a fork. No knife is necessary when you eat this.
The dredge or breading for this chicken fried hamburger has both flour and cornmeal in it. The cornmeal adds texture and crunch to this breading.
After you cook those breaded patties, use the browned bits in the skillet along with 1/3 cup of the cooking oil to make a rich white gravy. Add flour, milk, onion powder, salt, and pepper to complete this gravy.
This chicken fried hamburger with gravy was a hit. The patties were moist and tender on the inside with a nice crunchy coating on the outside. Be sure to serve these with some mashed potatoes too!
Ingredients for Chicken Fried Hamburger with Gravy
- GROUND BEEF
- BREAD CRUMBS
- EGGS
- WORCESTERSHIRE SAUCE
- BLACK PEPPER
- SALT
- ONION POWDER
- GARLIC POWDER
- CANOLA OIL
- BUTTER
- ALL-PURPOSE FLOUR
- CAYENNE PEPPER
- MILK
- BROWNING SAUCE – OPTIONAL
- HOT MASHED POTATOES – FOR SERVING
Instructions for Chicken Fried Hamburger with Gravy
Preheat your oven to 300°F. In a large bowl, combine the ground beef, bread crumbs, egg, Worcestershire sauce, black pepper, salt, onion powder, and garlic powder. Mix everything together until just combined, then shape the mixture into 6 evenly sized patties.
Heat a generous amount of oil in a large skillet over medium heat. Add the patties and cook for about 4–5 minutes per side, until they’re nicely browned. Once browned, transfer the patties to an oven-safe plate or dish, then place them in the oven to finish cooking for about 15 minutes while you make the gravy.
Using the same skillet, reduce the heat to medium-low and melt the butter. Whisk in the flour, cayenne pepper, garlic powder, and onion powder. Continue whisking and cooking until the mixture turns golden brown and smells fragrant, about 7 minutes. Slowly pour in the milk while whisking constantly to keep the gravy smooth. Let it simmer for 2–3 minutes until slightly thickened—the gravy will continue to thicken as it cools. Season with salt and pepper to taste, and add a few drops of browning sauce for a deeper color.
Serve the chicken fried hamburger patties with mashed potatoes on the side, then generously spoon the warm gravy over both. This recipe makes about 6 servings and is pure comfort food at its best.
Frequently Asked Questions
What type of ground beef works best?
An 80/20 or 85/15 ground beef works best. It has enough fat to stay juicy without being greasy.
Can I use store-bought gravy instead?
You can, but the homemade gravy adds the best flavor. It’s quick to make and uses the same skillet for extra richness.
Can I make the gravy thicker or thinner?
Yes. For thicker gravy, let it simmer a bit longer. For thinner gravy, whisk in a little extra milk until it reaches your desired consistency.
Is the cayenne pepper spicy?
No. It adds just a subtle warmth. You can leave it out completely if you prefer no heat.
What should I serve with chicken fried hamburger?
Mashed potatoes are classic, but they’re also great with green beans, corn, or a simple side salad.
How do I store leftovers?
Store leftover patties and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips & Tricks
- Don’t overmix the meat. Mixing just until combined keeps the patties tender and juicy. Overmixing can make them dense.
- Make evenly sized patties. This helps them cook at the same rate and prevents over or undercooking.
- Use enough oil in the skillet. A generous amount of oil helps create a golden, crispy exterior on the patties.
- Brown well before baking. Getting a good crust in the skillet adds flavor and helps the patties hold together.
- Keep patties warm in the oven. A low oven temperature keeps them hot while you prepare the gravy without drying them out.
- Use the same skillet for gravy. Those browned bits left behind add rich flavor to the gravy.
- Whisk constantly when adding milk. This keeps the gravy smooth and lump-free.
- Adjust the gravy consistency at the end. Gravy thickens as it cools, so stop cooking when it’s slightly thinner than you want.
- Add browning sauce sparingly. A little goes a long way for color without affecting flavor.
- Serve immediately for the best texture. The patties stay crispiest right after cooking.
For more recipes like this, try:
- Southern Hamburger Steak with Gravy
- Creamy Hamburger Steak
- Slow Cooker Hamburger Steaks and Gravy
- Hamburger Steak with Country Gravy
Chicken Fried Hamburger Steak with Gravy
Real Mom Kitchen
Ingredients
Hamburger patties:
- 1 ½ lb ground beef
- 1 tsp salt
- ¼ tsp pepper
Breading:
- 2 ¼ cups flour
- ⅓ cup yellow cornmeal or white cornmeal
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp black pepper
- ½ tsp cayenne pepper
- 2 cups buttermilk
- vegetable oil for frying
Gravy:
- ⅓ cup flour
- 2 ½ cups whole milk
- ¾ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Mix the ingredients together for the hamburger patties. Divide ground beef into 6 equal pieces and flatten into 1/2-inch thick patties.
- In a shallow bowl, combine the flour, cornmeal, salt, baking powder, garlic powder, onion powder, black pepper and cayenne pepper for the breading together.
- Add the buttermilk into a shallow bowl.
- Dip patties in breading mixture mixture, dip in buttermilk, and then dip a second time in the breading mixture making sure the the patties are coated well.
- Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
- Fry the patties in the oil, cooking for 3 to 4 minutes per side. Drain on plate lined with paper towels.
- To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
- Add flour and place cook over medium heat. Whisk for 1 minute. Whisk in milk, onion powder, salt and pepper. Cook until thick and bubbly. If you want the gravy thinner, add a little more milk. Makes 6 servings.
Nutrition
Recipe adapted from Spicy Southern Kitchen.
