Garlic-Butter Hamburger Steaks

Ingredients

Hamburger steaks

• 500 g (1.1 lb) ground beef, preferably 80/20

• ½ small onion, very finely minced

• 2 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp onion powder

• ½ tsp dried parsley

• 1 tbsp breadcrumbs — optional, for firmer patties

Garlic-butter sauce

• 4 tbsp (56 g) unsalted butter

• 4–5 cloves garlic, finely minced

• ½ cup (120 ml) beef broth

• 1 tbsp Worcestershire sauce

• ½ tsp black pepper

• ½ tsp dried parsley

• Optional: ½ tsp Italian seasoning

• Optional: 1 tsp cornstarch + 1 tbsp cold water for thickening

Method

• 4 tbsp (56 g) unsalted butter

• 4–5 cloves garlic, finely minced

• ½ cup (120 ml) beef broth

• 1 tbsp Worcestershire sauce

• ½ tsp black pepper

• ½ tsp dried parsley

• Optional: ½ tsp Italian seasoning

• Optional: 1 tsp cornstarch + 1 tbsp cold water for thickening

1. Make the patties
   Combine ground beef, onion, garlic, Worcestershire, salt, pepper, paprika, onion powder and parsley. Mix just until combined.

2. Shape
   Divide into 4 patties, roughly 125 g each. Make them about ¾–1 inch thick. Don’t compress them excessively.

3. Brown for the best flavor — optional but recommended
   Heat a skillet over medium-high heat with a small amount of oil. Sear the patties for about 2–3 minutes per side, just until nicely browned. They don’t need to be fully cooked yet.

4. Prepare the slow cooker
   Line the bottom with heavy-duty foil if desired. Place the hamburger steaks inside, slightly overlapping if necessary.

5. Make the garlic butter
   Melt the butter and stir in the minced garlic, beef broth, Worcestershire, pepper and parsley.

6. Pour over the patties
   Spoon the garlic-butter mixture over each hamburger steak. For the appearance in your photo, put a small pat of butter on top of each patty as well.

7. Cook
   Cover and cook on LOW for approximately 3–5 hours, depending on patty thickness and your slow cooker.

   Important: Because these are ground beef patties, cook them to 160°F / 71°C internally, measured with a food thermometer. Color isn’t a reliable indicator of doneness.

   1. Make the sauce thicker, if desired
      Transfer the patties to a plate. Pour the liquid into a saucepan, bring to a simmer, then whisk in 1 tsp cornstarch mixed with 1 tbsp cold water. Simmer 1–2 minutes.

   2. Serve
      Spoon the garlic-butter juices over the patties. Excellent with mashed potatoes, rice, egg noodles, green beans, or roasted vegetables.

    For the exact look in your photo

   Use this topping combination:

   • 1 tbsp butter per patty

   • 1 generous tsp minced garlic per patty

   • Pinch of black pepper

   • Pinch of parsley

   • Small splash of beef broth around the patties

   Put the butter directly on top during the last 30–45 minutes so it melts over the browned meat rather than disappearing completely into the cooking liquid.

   Nutrition — approximate per serving

   Based on 4 servings and 80/20 beef:

   Nutrient	Approx. amount
   Calories	500–550 kcal
   Protein	27–30 g
   Fat	40–44 g
   Saturated fat	15–17 g
   Carbohydrates	4–6 g
   Fiber	~1 g
   Sugar	~1–2 g
   Sodium	750–950 mg

   The actual numbers will vary substantially with the fat percentage of the beef, amount of butter, Worcestershire sauce, and whether breadcrumbs are used.

   Lower-calorie version: use 90/10 beef and 2 tbsp butter total rather than 4 tbsp.
   Keto/low-carb: omit the breadcrumbs and serve with cauliflower mash or vegetables.
   Extra-rich version: use 80/20 beef, the full butter amount, and finish the juices with a little heavy cream.