Hamburger Steak Vs. Salisbury: What's The Real Difference?

Ever wondered why exactly a Salisbury steak tastes so different from a hamburger patty, even though they kind of appear to be the same thing? While each of these classic dishes can be delicious in their own right, typically, a hamburger patty is simply a formed patty made of beef. Depending on the cook, a hamburger patty may be seasoned with a little salt and pepper, or might just be a straight-up, unseasoned piece of formed ground beef. Salisbury steak, however, is more than just a bun-less hamburger. Created by Dr. James H. Salisbury at the end of the 19th century, the now-beloved comfort food was designed to support the gut health of Civil War soldiers, many of whom were dying in droves due to digestive illnesses. Salisbury theorized that a diet rich in beef and coffee could lessen the stomach problems soldiers were having in the field. While Dr. Salisbury's theories didn't hold up over time, his namesake steak has remained a staple in the diets of many Americans.

According to the U.S. Department of Agriculture, products sold as Salisbury steak have to contain at least 65% meat, with up to 25% of a Salisbury steak's meat content coming from pork. The remaining ingredients may include bread crumbs, rolled oats, oat flakes, tomato purée, gravy, and more. While a Salisbury steak certainly does contain beef, its typical ingredient profile is closer to a slice of meatloaf than it is to a plain hamburger patty.

Whether you already have a classic Salisbury steak recipe you know and love or you're considering making the comfort food at home for the first time, you've got options. The dish is highly customizable, and with a little experimenting, you can find the perfect method for creating a Salisbury steak to come back to time and again.

Play around with seasonings in your recipe. Try going beyond the standard brown sugar, salt, and pepper blend by adding cajun seasoning, garlic powder, or paprika (or try smoked paprika to create a different, more savory flavor profile). Binding agents also leave room for customization, as does gravy. While Salisbury steak is traditionally served with mushroom gravy, caffeinated red-eye gravy is a fun twist (and gives a nod to Dr. Salisbury's theory that a coffee-heavy diet was ideal next to Salisbury steak). In the mood for something a bit more indulgent? Dredging your Salisbury steaks in seasoned flour before frying in a pan with a bit of oil can add an unexpected bit of crunch that elevates your recipe. This tip also works super-well if you're working with frozen Salisbury steaks and want to transform them into a hearty family dinner.

Old Fashioned Salisbury Steak
Impossibly-juicy, savory beef patties and rich, tasty gravy. Quick, easy + SO tasty.

Ingredients ▢1 ½ pounds ground beef preferably 85% lean ▢⅓ cup bread crumbs ▢1 large egg ▢2 tbsp ketchup ▢1 tbsp Worcestershire sauce ▢1 tsp onion powder ▢½ tsp garlic powder ▢1 tsp kosher salt ▢¼ tsp black pepper ▢2 tbsp oil GRAVY▢2 cups beef broth ▢1 small onion thinly sliced ▢½ tsp salt plus more to taste ▢¼ tsp black pepper ▢2 tb flour ▢2 tb unsalted butter ▢1 tbsp Worce sauce ▢1 tsp soy sauce for depth

Instructions mix well ground beef, bread crumbs, egg, ketchup, Worce , garlic powder, onion powder, salt, and pepper. Shape into 4-6 oval patties, about ¾ inch thick. Cook the Patties: Heat oil in a skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, or until they're nicely browned. Remove the patties from the skillet and set aside. They don't need to be cooked through at this point. Make the Gravy: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until they’re softened and golden, about 5-7 minutes.

Sprinkle the flour over the onions, stirring to combine. Cook for an additional minute to get rid of the raw flour taste. Gradually whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce and soy sauce. Bring the mixture to a simmer, and let it thicken for a few minutes. Taste and adjust seasoning with salt and pepper as needed. Finish Cooking Patties: Return patties to skillet, nestling them into the gravy. Cover and simmer on low about 10-15 min, tilfully cooked through and gravy has thickened. Rest for a minute or so before serving.

Serve with a generous amount of gravy on top; wonderful with mashed potatoes, green beans.

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

🤮