Hamburger Steak with Onions and Gravy Recipe

Textured vegetable protein: A high-protein meat substitute made from soy, used to create the patties.

Vegetable broth: A flavorful liquid made from simmering vegetables, used to rehydrate the TVP and make the gravy.

Onion: Adds sweetness and depth to both the patties and the gravy.

Garlic: Provides a pungent, aromatic flavor to the patties.

Breadcrumbs: Helps bind the patties together and gives them structure.

Soy sauce: Adds umami and saltiness to the patties and gravy.

Dried thyme: An herb that adds a subtle earthy flavor to the patties.

Dried sage: An herb that adds a warm, slightly peppery flavor to the patties.

Olive oil: Used for cooking the patties and caramelizing the onions.

All-purpose flour: Thickens the gravy, giving it a smooth consistency.

When rehydrating tvp, ensure the vegetable broth is hot rather than cold. This helps the tvp absorb the liquid more efficiently and results in a better texture for your patties. Additionally, when caramelizing the onions, be patient and cook them slowly over medium heat. This allows the natural sugars in the onions to develop a rich, sweet flavor that enhances the overall taste of the gravy.

• textured vegetable protein (tvp) - Substitute with lentils: Lentils provide a similar texture and protein content, making them a great alternative for the base of the hamburger steak.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enhancing the overall taste of the gravy.

• breadcrumbs - Substitute with oat flour: Oat flour can help bind the hamburger steak while keeping it gluten-free.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar savory flavor.

• dried thyme - Substitute with fresh thyme: Fresh thyme offers a more vibrant and aromatic flavor compared to dried thyme.

• dried sage - Substitute with fresh sage: Fresh sage provides a more potent and aromatic flavor, enhancing the hamburger steak.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it suitable for cooking the hamburger steak.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that works well for making gravy.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enhancing the overall taste of the gravy.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar savory flavor.

• Allow the hamburger steak and gravy to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled patties and gravy into airtight containers. For best results, use separate containers for the patties and the gravy to maintain texture.
• If you prefer to store them together, place a layer of parchment paper between the patties to prevent them from sticking together.
• Label the containers with the date of preparation to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days.
• For longer storage, place the containers in the freezer. The hamburger steak and gravy can be frozen for up to 2-3 months.
• When ready to reheat, thaw the containers in the refrigerator overnight if frozen.
• Reheat the patties in a skillet over medium heat until warmed through. You can also use a microwave, but be sure to cover them with a microwave-safe lid to retain moisture.
• Warm the gravy in a saucepan over medium heat, stirring occasionally. Add a splash of vegetable broth if the gravy has thickened too much during storage.
• Combine the reheated patties and gravy just before serving to ensure the best texture and flavor.

• Stovetop Method:

  1. Place a skillet over medium heat and add a small amount of olive oil or vegetable broth to prevent sticking.
  2. Add the hamburger steaks and gravy to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, turning the patties halfway through, until they are heated through and the gravy is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hamburger steaks and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Bake for 20-25 minutes, or until the patties are heated through and the gravy is hot and bubbly.

• Microwave Method:

  1. Place the hamburger steaks and gravy in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir the gravy and flip the patties.
  4. Continue heating in 1-minute intervals until the dish is heated through, stirring the gravy and flipping the patties as needed.

• Slow Cooker Method:

  1. Place the hamburger steaks and gravy in the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and cook for 1-2 hours, or until the patties are heated through and the gravy is hot.

• Steam Method:

  1. Place the hamburger steaks and gravy in a heatproof dish that fits inside your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish in the steamer, cover, and steam for about 10-15 minutes, or until the patties are heated through and the gravy is hot.

• Mixing bowl: Use this to combine the textured vegetable protein and vegetable broth, as well as to mix in the other ingredients like chopped onion, garlic, breadcrumbs, soy sauce, thyme, and sage.

• Skillet: This is essential for cooking the patties and later for caramelizing the onions and making the gravy.

• Spatula: Handy for flipping the patties in the skillet to ensure they brown evenly on both sides.

• Measuring cups: Necessary for accurately measuring the textured vegetable protein, vegetable broth, and breadcrumbs.

• Measuring spoons: Use these to measure out the soy sauce, thyme, sage, and olive oil.

• Knife: Essential for finely chopping the small onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Wooden spoon: Useful for stirring the onions as they caramelize and for mixing the flour into the onions to make the gravy.

• Whisk: Helps to smoothly incorporate the vegetable broth and soy sauce into the flour and onions to create a lump-free gravy.

• Plate: Use this to set aside the cooked patties while you prepare the gravy.

• Tongs: Useful for handling the patties when placing them back into the skillet with the gravy.

Prepare ingredients in advance: Chop the onion and garlic ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought vegetable broth to save time on preparation.

Form patties early: Shape the patties and store them in the fridge until ready to cook.

Caramelize onions efficiently: Use a wide skillet to caramelize onions faster by increasing surface area.

Make gravy in bulk: Prepare extra gravy and freeze it for future use.