Name: French Onion Hamburger Steaks with Potatoes and Gravy
Total time: 30 min
Yield: Serves 4
Ingredients: 1½ pounds small Yukon Gold potatoes, unpeeled, halved; 1 tablespoon unsalted butter, melted, plus 3 tablespoons unsalted butter; ½ teaspoon salt; ½ teaspoon pepper; 1½ pounds 85 percent lean ground beef; ½ cup panko bread crumbs; 2 tablespoons Lipton Onion Soup and Dip Mix; 8 ounces cremini mushrooms, trimmed and sliced thin; 1 tablespoon all-purpose flour; 1 cup beef broth; 2 tablespoons minced fresh chives

Why This Recipe Works

The dried onions and savory flavor of Lipton Onion Soup and Dip Mix make a great match for simple ground beef.

Before You Begin

The potatoes should be 1 to 2 inches in diameter. One packet of Lipton Onion Soup and Dip Mix will yield more than enough for this recipe. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes, melted butter, salt, and pepper together on rimmed baking sheet and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.

Meanwhile, combine beef, panko, and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.

Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute. Stir in broth, bring to boil, and cook until thickened, about 1 minute. Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.