Creamy sweet onion gravy smothered over a chicken fried steak burger patty, topped with crispy French fried onions and sandwiched between two toasted onion rolls. The ultimate “comfort burger”!
Another dish inspired by our family vacation to the South last Summer. A beloved, traditional Southern dish is chicken-fried steak smothered in gravy. Sweet onions, like Vidalia onions (a treasure of the South), make for an especially wonderful gravy. I had a craving for a burger and, being that it’s the middle of Winter right now, I wanted a meal that would satisfy that craving and also be a warming comfort dish. And so the idea of these Chicken Fried Steak Burgers with Vidalia Onion Gravy was born.
Within 30 minutes were were enjoying these marvelous Southern-style burgers. The burgers are breaded and fried and then slow-simmered in a creamy sweet onion gravy. The chicken fried burger steaks are then transferred to toasted onion rolls, piled high with that luscious onion gravy, and sprinkled with crispy French fried onions for added flavor and texture. Oh my. Yes, very oh my. Dig in folks, it’s burgers a la Southern Style!
Note, vidalia onions are a sweet onion grown in the South, but you can substitute Walla Walla onions. Let’s get to work! Combine the flour, cornstarch and seasonings. Reserve 3 tablespoons of the flour mixture.
Lightly sprinkle the patties with some salt and pepper.
Dredge the patties in the flour mixture to coat on both sides.
Heat the butter and olive oil in a large skillet over medium heat and then add the patties.
While the patties are frying you can prep the onions.
Fry those luscious burger patties until they’re generously browned on both sides, about 4 minutes per side. Transfer the patties to a warmed oven.
Add the onions to the skillet and cook until soft and translucent, 5-7 minutes.
Add the reserved seasoned flour mixture to the onions and cook for another minute.
Add the beef broth and milk, stirring constantly to prevent lumps. Increase the heat and bring it to a boil, deglazing the bottom of the pan, scraping up any browned bits.
Reduce the heat to low and simmer for a couple of minutes until the gravy is thickened. Look at that lusciousness.
Add the chicken-fried burger steaks, nestling them in the gravy, cover and simmer for 15-20 minutes. Add salt and pepper to the gravy to taste.
Place the chicken-fried burger steaks on the bottom of each toasted onion roll.
Spoon some gravy over each burger steak.
Top with French-fried onions and enjoy!
- 4 hamburger beef patties
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large Vidalia or other sweet onion (such as Walla Walla), cut in half and sliced thinly
- 1 cup beef stock
- ½ cup whole milk
- 4 large onion rolls, lightly toasted
- 1 (4 oz) jar French fried onions
- Combine the flour, cornstarch, and all the seasonings in a shallow bowl. Reserve 3 tablespoons of the seasoned flour. Dredge the hamburger patties in the remaining flour mixture to coat on all sides.
- Heat the butter and olive oil in a large frying pan over medium heat. Add the patties to the pan and cook, turning once, until well browned, about 4 minutes on each side. Transfer to a warm oven.
- Cook the onions in the same pan until soft and translucent, about 5-7 minutes. Add the reserved 3 tablespoons of seasoned flour, stir to combine, and cook for 1 minute. Add the beef broth and the milk, increase the heat, stirring constantly to prevent lumps. Bring to a boil and deglaze the bottom of the pan, loosening any browned bits. Reduce the heat to low, nestle the chicken fried steak patties in the gravy, cover, and simmer for 15-20 minutes. Taste the gravy and add salt and pepper according to taste.
- Place the chicken fried patties on the bottom of each onion roll, top with some Vidalia Onion Gravy, and sprinkle with some French fried onions. Place the top hamburger bun on top. Serve immediately.