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Chicken Fried Hamburger with Gravy

by Laura

I love me some chicken fried steak with creamy country gravy. So, when a saw a recipe for chicken fried hamburger with gravy, I had to give it a try.

You usually make traditional chicken fried steak is with cubed steak. Cubed steak is tenderized but it can still be more on the chewy or tough side sometimes. My family doesn’t like it if it ever ends up chewy at all.

Since this was using 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 with you eat this.

The dredge or breading for this chicken fried hamburger has both flour and cormeal in it. The cornmeal adds to the texture and crunch of this breading.

After you cook those breaded patties, you use the wonderful brown bits in the skillet along with 1/3 cup of the cooking oil to make a wonderful white gravy. Add in some flour, milk, onion powder along with salt and pepper to make this gravy complete.

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!

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Country Fried Hamburger with Gravy | realmomkitchen.com

Chicken Fried Hamburger with Gravy

  • Author: Laura
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


  • Hamburger patties:
  • 1 1/2 lbs ground beef
  • 1 tsp salt
  • 1/4 tsp pepper
  • Breading:
  • 2 1/4 cups flour
  • 1/3 cup yellow or white cornmeal
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 cups buttermilk
  • Vegetable oil, for frying
  • Gravy:
  • 1/3 cup flour
  • 2 1/2 cups whole milk
  • 3/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Mix the ingredients together for the hamburger patties. Divide ground beef into 6 equal pieces and flatten into 1/2-inch thick patties.
  2. In a shallow bowl, combine the flour, cornmeal, salt, baking powder, garlic powder, onion powder, black pepper and cayenne pepper for the breading together.
  3. Add the buttermilk into a shallow bowl.
  4. 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.
  5. Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
  6. Fry the patties in the oil, cooking for 3 to 4 minutes per side. Drain on plate lined with paper towels.
  7. To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
  8. 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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
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Recipe adapted from Spicy Southern Kitchen.

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