Name: Hamburger Gravy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound ground beef (450g, 80-85% lean works best); 1 medium yellow onion (about 1 cup or 150g, finely diced); 3 cloves garlic (minced); 4 tablespoons unsalted butter (60g); 1/4 cup all-purpose flour (30g); 2 cups whole milk (480ml); 1 cup beef broth (240ml); 1 tablespoon Worcestershire sauce; 1 teaspoon beef bouillon paste (or 1 bouillon cube, crumbled); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon Italian seasoning; 1/2 teaspoon black pepper; 1/4 teaspoon salt (adjust to taste); fresh parsley (for garnish, optional)

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My grandmother used to make this hamburger gravy recipe every Sunday, and the smell would fill her entire house with the most comforting aroma. I remember sitting at her kitchen table, watching her brown the ground beef in her old cast iron skillet, then transform it into this rich, creamy gravy that she’d ladle over fluffy mashed potatoes.

Years later, when I moved into my first apartment on a tight budget, I found myself craving that same comfort. I called her up and asked for the recipe, and she laughed and said, “Honey, it’s just hamburger gravy. Nothing fancy.” But to me, it was everything.

This hamburger gravy recipe is comfort food at its finest. It’s budget-friendly, comes together in just 25 minutes, and uses simple ingredients you probably already have in your pantry.

The beauty of this dish is in its simplicity and versatility. You can serve it for breakfast over biscuits, for dinner over mashed potatoes, or even as a hearty midnight snack on toast when you’re feeling nostalgic.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	20 minutes
Total Time	25 minutes
Servings	6 servings
Difficulty Level	Easy

For another classic comfort dish, try my Sausage Gravy Recipe.

Table of Contents

Why You’ll Love This Hamburger Gravy Recipe

I’ve made this recipe at least a hundred times, and it never gets old. There’s something deeply satisfying about turning a pound of ground beef into something so rich and flavorful.

The first time I made this for my husband, he looked skeptical. “Gravy made from hamburger?” he asked, raising an eyebrow. One bite later, he was hooked.

Here’s why this recipe is a winner:

Budget-friendly: Uses affordable ground beef and pantry staples
Quick and easy: Ready in under 30 minutes with minimal effort
Versatile: Serve it for breakfast, lunch, or dinner
Customizable: Add your favorite seasonings or vegetables
Kid-friendly: Even picky eaters love this creamy, savory gravy
Freezer-friendly: Makes great leftovers and reheats beautifully
One-pan meal: Less cleanup means more time to relax

You might also enjoy: Brown Gravy Recipe

Ingredients

You’ll need simple, everyday ingredients to make this hamburger gravy. I always keep these items stocked in my kitchen because they’re so versatile.

The key to great hamburger gravy is using ground beef with some fat content. I learned this the hard way when I tried using extra-lean beef and ended up with a gravy that tasted flat and boring.

1 pound (450g) ground beef (80-85% lean works best)
1 medium yellow onion, finely diced (about 1 cup/150g)
3 cloves garlic, minced
4 tablespoons (60g) unsalted butter
1/4 cup (30g) all-purpose flour
2 cups (480ml) whole milk
1 cup (240ml) beef broth
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon paste (or 1 bouillon cube, crumbled)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
Fresh parsley for garnish (optional)

Read Also: Shepherds Pie Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. These are the essentials I reach for every time I make hamburger gravy.

I’ve made this in everything from a fancy stainless steel skillet to my grandmother’s old cast iron pan. Both work great, but I prefer a larger skillet with high sides to prevent splattering.

Large 12-inch skillet or frying pan with high sides
Wooden spoon or heat-resistant spatula
Whisk (for smooth gravy)
Measuring cups and spoons
Sharp knife and cutting board
Ladle for serving

Another favorite: Chicken Gravy Recipe

Recommended Products for This Recipe

After years of making this recipe, I’ve found a few products that truly make a difference in both the cooking process and the final result.

These aren’t just random recommendations. I genuinely use these products in my kitchen, and they’ve made my hamburger gravy even better.

1. Better Than Bouillon Beef Base

I used to use regular bouillon cubes until I discovered Better Than Bouillon. The depth of flavor it adds is remarkable, and you can control the intensity much better than with cubes. One jar lasts forever, and it’s become a staple in my pantry for all my gravy recipes.

Get it on Amazon

2. Lodge Cast Iron Skillet

My Lodge cast iron skillet has been my go-to for this recipe for over five years. It distributes heat evenly, which prevents the gravy from burning in spots, and it goes from stovetop to oven seamlessly. The natural non-stick surface that develops over time makes cleanup surprisingly easy.

Get it on Amazon

3. OXO Good Grips Balloon Whisk

A good whisk is essential for preventing lumps in your gravy. This OXO balloon whisk has soft, comfortable grips and sturdy wires that really work the flour into the liquid smoothly. I’ve had mine for years, and it still looks brand new.

Get it on Amazon

4. Premium Ground Chuck

While any ground beef works, I’ve found that premium 80/20 ground chuck gives the best flavor. The fat content is perfect for creating a rich gravy, and grass-fed options add a subtle complexity that elevates the whole dish.

Get it on Amazon

For a twist, check out: Mushroom Gravy Recipe

Step-by-Step Instructions: How to Make Hamburger Gravy

Making hamburger gravy is straightforward, but there are a few techniques that’ll take your gravy from good to amazing. Follow these detailed steps, and you’ll have perfect gravy every time.

1. Brown the Ground Beef

Heat your skillet over medium-high heat for about 2 minutes until it’s hot but not smoking
Add the ground beef to the dry skillet and spread it out in an even layer
Let it cook undisturbed for 3-4 minutes to develop a nice brown crust on the bottom
Break up the meat with your wooden spoon or spatula into small crumbles
Continue cooking, stirring occasionally, until the beef is fully browned with no pink remaining (about 6-8 minutes total)
You should have some fat in the pan (don’t drain it unless there’s excessive grease; you want about 2-3 tablespoons of fat remaining)

2. Sauté the Aromatics

Reduce the heat to medium
Add the diced onion to the beef and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens
Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning
The kitchen should smell amazing at this point

3. Create the Roux

Add the butter to the skillet and let it melt completely
Sprinkle the flour evenly over the meat mixture
Stir constantly with your wooden spoon for 2-3 minutes, making sure the flour coats everything and cooks until it starts to turn slightly golden
This step is crucial because it removes the raw flour taste and creates the base for your gravy’s thickness
Don’t rush this step; raw flour will make your gravy taste chalky

4. Add the Seasonings

Sprinkle the beef bouillon paste (or crumbled cube), Worcestershire sauce, garlic powder, onion powder, Italian seasoning, black pepper, and salt over the flour-coated meat
Stir everything together for about 30 seconds to distribute the seasonings evenly and toast them slightly
This blooming process releases the flavors and makes them more pronounced in the final gravy

5. Pour in the Liquids

Slowly pour in about 1/2 cup of the milk while stirring constantly with a whisk
Keep stirring and adding the remaining milk gradually to prevent lumps from forming
Switch to a whisk if you haven’t already, as it works better than a spoon at this stage
Once all the milk is incorporated, add the beef broth in the same gradual manner
The mixture will look thin at first, but don’t worry

6. Simmer and Thicken

Bring the gravy to a gentle simmer over medium heat, stirring frequently
You’ll start to see small bubbles breaking the surface after about 3-4 minutes
Reduce the heat to medium-low and continue simmering for 8-10 minutes, stirring every minute or so
The gravy will gradually thicken and coat the back of your spoon
If it gets too thick, add a splash more milk; if it’s too thin, let it simmer a bit longer
The final consistency should be thick enough to coat mashed potatoes but still pourable

7. Taste and Adjust

Remove the skillet from heat
Taste your gravy and adjust the seasonings as needed
I usually add a pinch more black pepper and sometimes a tiny bit more salt
Remember that the gravy will thicken slightly as it cools, so it should be just a touch thinner than your desired final consistency

8. Serve

Ladle the hot gravy over your chosen base (mashed potatoes, biscuits, toast, or noodles)
Garnish with fresh chopped parsley if desired
Serve immediately while it’s hot and at its best

Read Also: Biscuits And Gravy Recipe

Tips for The Best Hamburger Gravy

Over the years, I’ve learned some tricks that make this recipe even better. These tips come from both successes and a few kitchen mishaps.

Key tips for perfect hamburger gravy:

Don’t use extra-lean beef: Ground beef with 80-85% lean content provides the best flavor and texture. The fat is essential for a rich, flavorful gravy.
Don’t drain all the fat: Keep 2-3 tablespoons of fat in the pan after browning the beef. This fat combines with the flour to create a proper roux.
Cook the flour properly: Let the flour cook for at least 2-3 minutes to eliminate the raw flour taste. It should smell slightly nutty.
Add liquid gradually: Pour in the milk and broth slowly while whisking constantly to prevent lumps. This is the most common mistake people make.
Use room temperature milk: Cold milk can cause the roux to seize up and create lumps. Let your milk sit out for 15 minutes before using.
Adjust consistency with liquid: The gravy will thicken as it cools. Keep some extra milk or broth on hand to thin it if needed.
Season at the end: Taste and adjust seasonings after the gravy has simmered, as flavors concentrate during cooking.
Stir frequently while simmering: This prevents scorching on the bottom and ensures even thickening.
Make it ahead: Hamburger gravy actually tastes better the next day as the flavors meld together.
Control the heat: Keep the temperature at medium-low during simmering. Too high, and you’ll scorch the bottom; too low, and it won’t thicken properly.

If you love comfort food, try: Beef Stew Recipe

What to Serve with Hamburger Gravy

The beauty of hamburger gravy is its versatility. I’ve served it countless ways, and each version brings its own comfort.

My favorite way is still my grandmother’s method: ladled generously over a mountain of fluffy mashed potatoes with a side of green beans. But I’ve branched out over the years and discovered so many delicious combinations.

Perfect pairings for hamburger gravy:

Roasted Potatoes for a crispy contrast
Smashed Potatoes for extra texture
Fluffy buttermilk biscuits (for breakfast or dinner)
Warm, crusty bread or toast
Twice Baked Potatoes for a restaurant-style meal
Buttered egg noodles
White rice or wild rice
Scalloped Potatoes for a double-potato treat
Breakfast Potatoes for a hearty morning meal
Grits (a Southern favorite)
Baked sweet potatoes
Cheesy Potatoes for ultimate comfort

Side dishes that complement hamburger gravy:

Broccoli Salad for a crunchy contrast
Steamed green beans with butter
Roasted Brussels sprouts
Glazed carrots
Healthy Coleslaw for freshness
Buttered corn
Roasted asparagus
Garden salad with vinaigrette

For breakfast, serve alongside: Air Fryer Pancake Recipe

Variations of Hamburger Gravy

One of the reasons I make this recipe so often is because it’s endlessly adaptable. Once you’ve mastered the basic version, try these variations to keep things interesting.

Delicious variations to try:

Mushroom Hamburger Gravy: Add 8 ounces (225g) of sliced mushrooms when you sauté the onions. The earthy flavor adds wonderful depth.
Spicy Hamburger Gravy: Mix in 1/2 teaspoon of cayenne pepper and 1 tablespoon of hot sauce for a kick. I love this version when I’m craving something with heat.
Cheesy Hamburger Gravy: Stir in 1 cup (115g) of shredded sharp cheddar cheese at the end. Let it melt into the gravy for extra richness.
Herb-Infused Gravy: Add 1 tablespoon of fresh thyme leaves and 1 teaspoon of dried sage. Fresh herbs make a huge difference.
Country-Style Hamburger Gravy: Use half ground beef and half breakfast sausage for a flavor similar to traditional sausage gravy.
Vegetable-Loaded Gravy: Add diced carrots, celery, and peas to make it more of a complete meal.
Tomato Hamburger Gravy: Stir in 2 tablespoons of tomato paste with the seasonings for a slightly tangy, richer flavor.
Onion-Lover’s Gravy: Double the onions and caramelize them slowly before adding the beef. Takes longer but so worth it.
Garlic Butter Gravy: Use garlic butter instead of regular butter for an extra garlic punch.
Low-Carb Version: Serve over cauliflower mash instead of regular mashed potatoes, and use heavy cream instead of milk.
Turkey Hamburger Gravy: Substitute ground turkey for a leaner option. Add an extra tablespoon of butter for moisture.
Bacon Hamburger Gravy: Cook 4 slices of chopped bacon first, then use the bacon fat to brown the beef. Crumble the bacon into the finished gravy.

Try this related comfort dish: Baked Ziti Recipe

Storage and Reheating

I always make extra hamburger gravy because leftovers are just as good, if not better, than the fresh batch. The flavors have time to meld together overnight.

Storage guidelines:

Refrigerator: Transfer cooled gravy to an airtight container and refrigerate for up to 4 days. Make sure it cools completely before storing to prevent condensation.
Freezer: Hamburger gravy freezes well for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving about 1 inch of headspace for expansion. Label with the date so you remember when you made it.
Portioning tip: Freeze in individual portions using muffin tins, then pop out the frozen portions and store in a freezer bag. This makes reheating single servings super easy.
Cool quickly: Spread the gravy in a shallow container to cool it faster, which prevents bacterial growth.

Reheating instructions:

Stovetop (best method): Transfer gravy to a saucepan over medium-low heat. Add 2-3 tablespoons of milk or beef broth and stir constantly until heated through (about 5-7 minutes). The gravy will thicken as it reheats, so the extra liquid is essential.
Microwave: Place gravy in a microwave-safe bowl, add a splash of milk, cover loosely, and heat in 1-minute intervals, stirring between each interval, until hot. This usually takes 3-4 minutes total.
From frozen: Thaw overnight in the refrigerator for best results, then reheat using either method above. If you’re in a hurry, you can reheat from frozen on the stovetop over low heat, but it’ll take about 15 minutes and require more stirring.
Consistency adjustment: Leftover gravy will be thicker after storage. Add milk or broth gradually while reheating until you reach your desired consistency.
Avoid boiling: When reheating, keep the temperature at a gentle simmer. Boiling can cause the gravy to separate or become grainy.

Another comfort classic: Turkey Gravy Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings):

Calories: 315
Total Fat: 21g
- Saturated Fat: 10g
- Trans Fat: 0.5g
Cholesterol: 85mg
Sodium: 425mg
Total Carbohydrates: 10g
- Dietary Fiber: 0.5g
- Sugars: 4g
Protein: 21g
Vitamin A: 8% DV
Vitamin C: 2% DV
Calcium: 12% DV
Iron: 15% DV

Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes. These calculations assume 80% lean ground beef and whole milk.

Read Also: Worcestershire Sauce Recipe

Health Benefits of Key Ingredients

While hamburger gravy is definitely comfort food, it does offer some nutritional benefits. I’m not claiming it’s a health food, but it’s nice to know you’re getting some good stuff along with all that deliciousness.

Nutritional highlights:

Ground Beef: Excellent source of complete protein, providing all nine essential amino acids. Also rich in iron, zinc, selenium, and B vitamins (especially B12). Choose grass-fed beef when possible for higher omega-3 fatty acids.
Onions: Contain quercetin, a powerful antioxidant that may reduce inflammation. They’re also a good source of vitamin C, fiber, and prebiotics that support gut health.
Garlic: Known for its immune-boosting properties and contains allicin, which has antimicrobial and heart-protective benefits. May help lower blood pressure and cholesterol levels.
Milk: Provides calcium for strong bones and teeth, along with protein, vitamin D, and potassium. The fat in whole milk helps your body absorb fat-soluble vitamins.
Beef Broth: Contains minerals from bones, including calcium, magnesium, and phosphorus. Provides gelatin, which supports joint health and digestion.
Black Pepper: Contains piperine, which may enhance nutrient absorption and has anti-inflammatory properties.
Butter: In moderation, butter provides fat-soluble vitamins A, D, E, and K. The saturated fat helps with hormone production and nutrient absorption.

For a healthier side option, try: Healthy Mashed Potatoes Recipe

FAQs About Hamburger Gravy

1. Can I make hamburger gravy without milk?

Absolutely! I’ve made dairy-free versions many times for friends with lactose intolerance.

You can substitute beef broth for all of the milk to make a brown gravy instead of a cream gravy. Use 3 cups (720ml) of beef broth total instead of the milk and broth combination. The gravy will have a deeper, beefier flavor and a brown color rather than cream-colored.

For a non-dairy creamy option, use unsweetened oat milk or cashew milk. I find that barista-style oat milk works particularly well because it’s thicker and doesn’t curdle when heated.

2. Why is my hamburger gravy lumpy?

Lumpy gravy is frustrating, but it’s usually an easy fix. The most common cause is adding the liquid too quickly to the roux.

Always add your milk and broth gradually while whisking constantly. The flour needs time to absorb the liquid evenly. If you dump it all in at once, the flour clumps up before it can hydrate properly.

If you do end up with lumps, don’t panic. Pour the gravy through a fine-mesh strainer into a clean pot, pressing on the lumps with a spoon. Return it to the heat and continue simmering. Alternatively, use an immersion blender to smooth it out.

3. How do I thicken hamburger gravy that’s too thin?

Thin gravy can happen if you add too much liquid or don’t simmer it long enough. The good news is that it’s easy to fix.

First, just keep simmering it over medium-low heat, stirring occasionally. It will naturally thicken as the liquid reduces. This usually takes 5-10 more minutes.

If you’re impatient or it’s really watery, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering gravy and cook for 2-3 minutes until thickened. Alternatively, mix 1 tablespoon of flour with 2 tablespoons of softened butter to make a beurre manié, then whisk it in bit by bit until you reach your desired thickness.

4. Can I freeze hamburger gravy?

Yes, hamburger gravy freezes beautifully! I freeze it all the time for quick weeknight meals.

Let the gravy cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace because the gravy will expand as it freezes. It will keep for up to 3 months in the freezer.

To thaw, place it in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to restore the creamy consistency. The gravy may separate slightly during freezing, but stirring it well while reheating will bring it back together.

5. What’s the difference between hamburger gravy and country gravy?

This is a great question that I get asked a lot! The main difference is the type of meat used.

Hamburger gravy is made with ground beef, while country gravy (also called sausage gravy) is traditionally made with breakfast sausage. Country gravy typically has a lot of black pepper and is usually served over biscuits for breakfast.

Hamburger gravy tends to be slightly more savory and is often served over mashed potatoes for dinner, though you can definitely serve it over biscuits too. Both use the same basic technique of making a roux and adding milk, but the flavor profiles are different because of the meat choice.

For another savory option: Cheese Sauce Recipe

Final Thoughts

Hamburger gravy holds a special place in my heart because it represents everything I love about home cooking. It’s simple, honest food that brings people together around the table.

Every time I make this recipe, I think of my grandmother and those Sunday dinners. I’ve now passed this recipe down to my own kids, and I hope they’ll make it for their families someday too.

The best part about hamburger gravy is that you can’t really mess it up. Even if it’s not perfect, it’ll still taste delicious and comforting. So don’t be afraid to give it a try and make it your own.

I’d love to hear how your hamburger gravy turns out! Drop a comment below and let me know if you tried any of the variations or served it in a creative way. And if you loved this recipe, please share it with someone who could use a little comfort food in their life.

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