Divide meat mixture into about 5-6 balls, them flatten the meat and form it in an oval shape (to resemble a steak); set aside
In a heavy bottom skillet, heat butter and oil on medium heat
1 tablespoon oil, 1 tablespoon butter
Cooking in batches, add three steaks to the hot oil/butter; let the steak cook for at least 3-minutes without touching it; once the first side is good and brown, flip the steak and let the other side get good and brown
Once both sides are nice and brown, turn the heat to medium-low; cover and cook until the meat reaches about 150ºF
Remove patties and place in foil to keep warm
Brown Onion Gravy
Strain the grease in a fine-mesh strainer; reserve 1 tablespoon of oil from the meat; add it back to the skillet and add butter
1 tablespoon oil, 1 tablespoon butter
Add sliced onions to the oil/butter; allow onions to cook until tender
1 large yellow onion
Add 2 tablespoons of corn starch and whisk
2 tablespoons corn starch
Add ½ cup of beef broth to skillet; whisk till smooth
Add remaining 1 ½ cups of broth
Allow gravy to heat and thicken for about 5 minutes; taste for seasonings
Place cooked steaks in the gravy; pour gravy/onions over steaks and cook on low until steaks are nice and hot
Plate and pour additional brown gravy mixture over steak
Notes
I usually get 5-6 hamburger steaks from 2 pounds of beef; you may get more or less, depending upon how big you make them.Mushrooms are a nice addition to this recipe; simply add sliced mushrooms in with the onions or substitute mushrooms for onionsWhen you're making the sauce, just scoot the onions are to the side in the pan and add the cornstarch. No need to remove the onions from the pan.If you use cornstarch as a thickening agent, add it and bring the heat UP. If you use flour as a thickening agent, turn the heat DOWN to low, then add the flour.