Hamburger Steak with Sausage - Master Cookbook Recipe # 491

Name: Hamburger Steak with Sausage - Master Cookbook Recipe # 491
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 steaks
Cuisine: Southern
Ingredients: 1 lb. Ground chuck (90/10); 1 lb. Breakfast sausage (Swaggerty’s Farm recommended); 1/4 cup Onion (chopped); 1/4 cup Bell pepper (chopped); 3 Tbsp Salted butter; 1 tsp Onion powder; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 tsp Steak seasoning (Weber Steak 'N Chop); Cooking oil (for the skillet)

This Hamburger Steak with Sausage is a savory, protein-packed twist on a classic Southern comfort dish. By blending lean ground chuck with flavorful breakfast sausage, you get a patty that is exceptionally juicy and seasoned perfectly from the inside out. Sautéed onions and bell peppers are mixed right into the meat, creating a rich, homestyle flavor that pairs beautifully with a warm gravy for a satisfying weeknight meal.

This is recipe #491 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

1 lb. Ground chuck (90/10)
1 lb. Breakfast sausage (Swaggerty’s Farm recommended)
1/4 cup Onion (chopped)
1/4 cup Bell pepper (chopped)
3 Tbsp Salted butter
1 tsp Onion powder
1/2 tsp Salt
1/2 tsp Black pepper
1 tsp Steak seasoning (Weber Steak 'N Chop)
Cooking oil (for the skillet)

Instructions

Mix the Meat: In a large bowl, combine the ground chuck, breakfast sausage, chopped onions, and bell peppers. Mix by hand until the ingredients are evenly incorporated throughout the meat.
Shape: Form the mixture into 6 equal-sized hamburger steaks.
Sear: Add the patties to a preheated skillet with a small amount of oil. Season the tops with salt, pepper, and your steak seasoning.
Brown: Cook over medium-high heat for approximately 4 minutes on each side until they are nicely browned.
Finish Cooking: Reduce the heat to medium-low and cover the skillet with a lid. Continue cooking until the patties are cooked through and are no longer pink inside.
Serve: For the ultimate Southern dinner, serve these steaks topped with our Easy Mushroom Gravy (Master Cookbook Recipe # 59).

Notes

Tammy's Tips: Mixing the sausage with the ground chuck is the secret to a much more flavorful patty, but remember to always cook them thoroughly since you are working with pork sausage. I like to use a lid while finishing the steaks because it traps the steam, ensuring the center stays juicy while the meat cooks all the way through. These are wonderful served alongside mashed potatoes to soak up all that delicious gravy!