Easy Salisbury Steak with Mushroom Gravy

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Turn ordinary hamburger patties—or leftover grilled burgers—into tender Salisbury steak smothered in rich mushroom-onion gravy.

I’m a child of the 1960s, and let me tell you: we were fascinated with Salisbury steak TV dinners. Something about that little compartment of mashed potatoes sitting beside a hamburger patty covered in brown gravy felt downright fancy to us.

Well, those frozen dinners ain’t got nothing on this meal.

This easy Salisbury steak starts with something every bit as convenient: inexpensive frozen hamburger patties. But once those patties are browned and simmered in a rich mushroom-and-onion gravy, they become something altogether different.

And the gravy! Made with beef broth, cream of mushroom soup, brown gravy mix, Worcestershire sauce, mushrooms, and onions, it cooks right into the meat as the patties simmer.

That means you don't have to go to all the trouble of making traditional Salisbury steak patties with eggs, breadcrumbs, onions, and a long list of seasonings unless you want to.

This is comfort food made easy, and after tasting it, I can honestly say this was one of the best meals I've cooked in ages.

Why You'll Love This Recipe

This recipe has a lot going for it: First, it's easy. We're starting with premade hamburger patties, so there's no mixing or forming meat.

Second, it's economical. Basic frozen burger patties get completely transformed once they're simmered in that savory gravy.

And finally, this is a particularly good recipe for a grilling site like Backyard Texas Grill because you can also use leftover hamburgers from the grill.

In fact, those little charred edges and smoky notes would be wonderful in this gravy.

Ingredients for Easy Salisbury Steak

You will find a full printable recipe card at the bottom of this post but here's a look at what you'll need. These are simple ingredients you probably already have in your kitchen!

For the Steaks

• 4 frozen hamburger patties, partially thawed if possible
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• 1 tablespoon butter or oil, as needed for browning

For the Mushroom Gravy

• 8 ounces fresh mushrooms, sliced
• ½ medium yellow onion, thinly sliced
• 1 can (10.5 ounces) cream of mushroom soup
• 1 can (about 14–15 ounces) beef broth
• 1 packet brown gravy mix
• 1 tablespoon Worcestershire sauce

To Thicken the Gravy

• 2 tablespoons cornstarch
• 2–3 tablespoons cold water

A Note About Salt

Go easy on the salt at the beginning. Between the beef broth, gravy mix, cream of mushroom soup, and Worcestershire sauce, there is already quite a bit of seasoning in this dish. You can always taste the finished gravy and add more salt if needed.

How to Make Salisbury Steak with Mushroom Gravy

This comes together so easily and quickly!

Step 1: Brown the Hamburger Patties

Heat a large skillet over medium to medium-high heat. Add about a tablespoon of butter or oil if your skillet needs it.

Season the hamburger patties lightly with salt, black pepper, and garlic powder. Brown them for about 3–4 minutes per side. You don't need to cook them all the way through at this point. We're just creating some good color on the outside.

Transfer the browned patties to a plate. Don't wash the skillet! Those browned bits left behind are going to add flavor to the gravy.

Step 2: Cook the Mushrooms and Onions

Add the sliced onion and mushrooms to the same skillet.

Cook over medium heat for approximately 5–7 minutes, stirring occasionally, until the mushrooms have cooked down and the onions have softened.

Add a little butter if the skillet seems dry.

Step 3: Make the Gravy

Pour the beef broth into the skillet. Add the brown gravy mix, cream of mushroom soup, and Worcestershire sauce.

Stir everything together well, scraping up all of those flavorful browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.

Step 4: Return the Patties to the Skillet

Nestle the browned hamburger patties into the gravy. Spoon some of the mushrooms, onions, and gravy over the tops.

Lower the heat, cover the skillet, and allow the patties to cook at a gentle simmer for approximately 15–20 minutes, depending on how frozen they were when you started. Ground beef should reach an internal temperature of 160°F.

Step 5: Thicken the Gravy

Toward the end of the cooking time, combine:

• 2 tablespoons cornstarch
• 2–3 tablespoons cold water

Stir until completely smooth.

Pour the slurry into the simmering gravy and gently stir it in around the patties.

Allow the gravy to simmer for another 1–2 minutes, or until it reaches a rich, spoonable consistency.

And trust me: you want plenty of that gravy.

Serve and Enjoy!

I had mine with some of our (infamous!) Rustic Mashed Potatoes. Talk about delicious! That gravy is perfect over potatoes, friends. Or rice. Or pasta. Or. . .well. . .anything!

Why Frozen Hamburger Patties Work So Well

Traditional Salisbury steak usually starts with ground beef mixed with things like breadcrumbs, eggs, onions, Worcestershire sauce, and seasonings.

There's absolutely nothing wrong with doing that.

But here's what I discovered with this version: the gravy does most of the heavy lifting.

As those plain hamburger patties simmer in the mushroom-onion gravy, all of that flavor cooks right into the beef.

So you can take inexpensive frozen hamburger patties and turn them into something that tastes like you spent far more time on dinner than you actually did.

I'm all about that.

Got Leftover Grilled Burgers?

This might be my favorite variation for Backyard Texas Grill readers.

If you grilled burgers yesterday and have a few sitting in the refrigerator, turn them into Salisbury steak tonight.

Skip the browning step since the burgers are already cooked.

Prepare the mushrooms, onions, and gravy according to the recipe, then nestle the grilled hamburger patties into the finished gravy.

Cover and simmer gently for about 8–10 minutes, or just until the burgers are heated through and have had time to pick up some of that wonderful gravy flavor.

Don't cook them too long or the already-cooked beef could dry out.

The smoky, charred flavor from the grill should pair beautifully with this mushroom gravy.

Variations on this Salisbury Steak Recipe

There are plenty of ways to change this one up.

Double Mushroom Salisbury Steak

Love mushrooms? Use 16 ounces instead of 8 ounces. There's certainly enough gravy to handle them.

Onion Lover's Salisbury Steak

Use the entire onion instead of half. Cook it slowly with the mushrooms until soft and lightly caramelized.

Garlic Mushroom Salisbury Steak

Add a teaspoon or two of minced garlic during the final minute of cooking the mushrooms and onions.

Cheesy Salisbury Steak

Top each finished patty with a slice of Swiss, provolone, or cheddar cheese.

Cover the skillet for another minute or two until the cheese melts.

This gives you something somewhere between Salisbury steak and a really good patty melt.

Steakhouse Salisbury Steak

Add plenty of freshly cracked black pepper and an additional splash of Worcestershire sauce for a bolder flavor.

Creamy Salisbury Steak Gravy

Stir a splash of heavy cream or a spoonful of sour cream into the gravy at the very end.

Just lower the heat first so the creamy addition incorporates smoothly.

Make Homemade Salisbury Steak Patties

If you prefer to start with fresh ground beef, shape one pound of beef into four patties and cook them using the same method.

You can also add traditional Salisbury steak ingredients to the meat if you like, but they're certainly not required for this recipe.

What to Eat with Salisbury Steak

There was absolutely no question what I wanted underneath all of that gravy:

Rustic Mashed Potatoes

These Rustic Texas Mashed Potatoes were made for this meal.

Leaving some of the potato skins on gives them texture and keeps them from being overly fussy. They're buttery, creamy, and sturdy enough to hold up under a generous ladle of mushroom gravy.

Other good choices include:

• Buttered egg noodles
• White rice
• Roasted potatoes
• Green beans
• Corn
• Glazed carrots
• Side salad
• Dinner rolls
• Texas toast

And if you've got a loaf of homemade bread or focaccia nearby, you'll definitely want something to mop up whatever gravy is left on the plate.

Can I Make Salisbury Steak Ahead of Time?

Absolutely.

In fact, this is one of those dishes that may taste even better after the flavors have had time to mingle.

Prepare the recipe completely, cool it, then transfer the patties and gravy to an airtight container.

Reheat gently on the stovetop or in the microwave.

You might need to add a splash of beef broth if the gravy thickens too much in the refrigerator.

Can I Freeze Salisbury Steak?

Yes. Place the completely cooled patties and gravy into a freezer-safe container and freeze for up to 2–3 months.

Thaw overnight in the refrigerator and reheat gently. The texture of the mushrooms may soften slightly after freezing, but the flavor should still be terrific.

Frequently Asked Questions

Old-School Comfort Food Made Better

Maybe Salisbury steak will always remind me of those little frozen dinners from childhood.

Back then, we thought they were pretty wonderful.

But now?

Give me a skillet full of hamburger patties simmering in homemade mushroom-onion gravy, a big scoop of buttery mashed potatoes, and enough gravy to cover the whole works.

Those TV dinners ain't got nothing on this.

Thanks for Stopping By!

If you make this delicious southern style meal and enjoy it, please let us know in the comments or by leaving a review. And before you go, why not pin some photos to your pinterest boards?

About the Cook

Janice Thompson is the home cook, baker, and recipe creator behind many of the southern-style comfort-food recipes here at Backyard Texas Grill, including this salisbury steak. A lifelong Texan, Janice loves old-fashioned family meals, practical shortcuts, and recipes that turn simple ingredients into something worth gathering around the table for. When she’s not cooking, she’s also an author and the creator of Out of the Box Baking.