Hamburger Steak Patties

  • 2 1/2  pounds ground beef (*I used lean 7% fat – see tip section) High fat ground beef can make the steaks and gravy greasy – if using high fat ground beef, be sure to fry the meat a bit first and discard the excess fat
  • 2 cups saltine cracker crumbs (approximately 1 1/2 sleeves of crackers – crushed)
  • 1 1/2 cups milk (I used 2%)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • dash of cayenne
  • flour to dredge 


  • 3 (10.75 ounce) cans condensed Cream of Mushroom Soup – OR make Homemade Condensed Cream of Mushroom Soup- using the equivalent amount
  • 1 can milk (use soup can)
  • 1 can water (use soup can)
  • 2 tablespoons fresh parsley, chopped 


  1. Preheat oven to 350 degrees F.  Spray 9×13 baking dish with non-stick cooking spray.
  2. Gravy: In a medium size bowl add the 3 cans of soup, milk, water, parsley and mix well – set aside.  
  3. Hamburger Steak Patties: In a large bowl, using your hands, mix ground beef, cracker crumbs, milk, Italian seasoning, garlic powder, cayenne, salt and pepper until well blended. Gently form 8 to 10 large patties (don’t press too hard), making them all equal size. 

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