Side Pannel
Chicken Fried Steak Burgers with Vidalia Onion Gravy
Chicken Fried Steak Burgers with Vidalia Onion Gravy
- Recipe Submitted by maryjosh on 10/24/2016
Ingredients List
- 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
Directions
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.
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.
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