Name: Easy Hamburger Gravy – Hamburger Meat Recipes Everyone Loves
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound ground beef (I use 85/15 for good flavor balance); 1 tablespoon butter; 2 tablespoons all-purpose flour; 1 1/2 cups beef broth; 1/2 cup whole milk or cream; Salt and pepper to taste

Jump to Recipe

We all need a reliable go-to when dinner sneaks up on us, don’t we? This easy hamburger gravy has rescued me on more than one chaotic Tuesday evening. It’s rich, comforting, and best of all, made from ingredients you probably already have sitting in your kitchen. That’s what I call a weeknight win. This isn’t one of those recipes with 20 steps and a kitchen sink. We’re talking browned ground beef, savory broth, and a splash of cream that turns everyday pantry staples into something the whole family actually wants to eat. You don’t need to be a chef or own a cast iron skillet to make it work, either. Whether you’re feeding picky kids or need a quick fix before a movie night, this hamburger gravy pairs perfectly with mashed potatoes, toast, or rice. And honestly, who doesn’t like a hearty recipe with meat that feels like a hug in a bowl? Keep reading—we’re keeping it simple, warm, and deeply satisfying.

1) Key Takeaways
2) Easy Hamburger Gravy Recipe
3) Ingredients for Hamburger Gravy
4) How to Make Hamburger Gravy
5) Tips for Making Hamburger Gravy
6) Making Hamburger Gravy Ahead of Time
7) Storing Leftover Hamburger Gravy
8) Try these Main Course recipes next!
9) Hamburger Gravy
10) Nutrition

1) Key Takeaways

A no-fuss classic made from hamburger meat and pantry staples
Perfect for serving over mashed potatoes, toast, or rice
Comes together in 20 minutes with simple techniques
Can be customized with add-ins like onions or mushrooms

2) Easy Hamburger Gravy Recipe

When life hands me a pound of ground beef and a hungry family, I make this hamburger gravy. It’s the kind of recipe that skips the theatrics. No long shopping list. No extra dishes. Just real food, cooked fast, and packed with that stick-to-your-ribs satisfaction. We’ve all stood in front of the fridge hoping dinner would magically appear. With this, it sort of does.

Hamburger meat recipes like this one are kitchen gold. You get full flavor without the long simmer or endless cleanup. We’re talking one pan, a few ingredients, and a whole lot of comfort. It hits that sweet spot where budget meets flavor and doesn’t make a mess in the process. If your weeknight dinners have been feeling more like culinary marathons, this gravy brings you back to earth—in a good way.

Best of all, you can tweak it without a worry. Add mushrooms. Stir in onions. Make it richer or lighter depending on the day. It’s flexible, forgiving, and reliable—everything you want in a recipe with meat. No wonder it’s become one of my go-tos for easy dinners. Stick around, because you’ll want this one in your back pocket.

3) Ingredients for Hamburger Gravy

Ground Beef: I usually grab 85/15 because it has the right mix of fat and flavor. Too lean and you’ll miss that rich taste. Too fatty and things get greasy fast. This ratio nails it.

Butter: Just a bit makes everything taste like you tried harder than you actually did. Melt it after the beef browns and it adds depth to the roux without stealing the show.

Flour: Two tablespoons, give or take. It thickens the gravy just enough to coat a spoon and not slip right off. Stir it well so there’s no chalky bite in the end.

Beef Broth: Go with low-sodium if you’re cautious. Full-sodium if your day’s been long. It pulls the beef together and turns everything silky without needing heavy cream from the start.

Milk or Cream: I like using whole milk. But if it’s a comfort-food kind of night, a splash of cream never hurt anybody. It softens the edges and brings balance.

Salt and Pepper: Sounds basic, but don’t skip it. Taste as you go and don’t be shy. Salt brings it together. Pepper adds a little nudge of heat.

4) How to Make Hamburger Gravy

Step 1. Grab a large skillet and set the heat to medium. Add your ground beef. Break it up with a spoon and let it brown evenly. Give it time. Those brown bits are where the magic lives.

Step 2. Once the beef is cooked through, scoot it to one side of the pan. Melt the butter in the empty space. Sprinkle the flour over that melted butter and whisk like you mean it. This is your roux—it’s what thickens the whole shebang.

Step 3. Now pour in the beef broth slowly while stirring. Things will thicken quick, so don’t step away. Keep whisking until it smooths out. This is when it starts to look like actual gravy and not a science experiment.

Step 4. Add the milk or cream. Stir gently and let it bubble a bit. Lower the heat and simmer for about 5 minutes. You’re going for a gravy that hugs a spoon, not slides off it.

Step 5. Add salt and pepper. Taste and adjust. If you want more kick, add more pepper. If it’s a little bland, a small pinch of salt can fix it.

Step 6. Serve warm over mashed potatoes, buttered toast, or rice. If you’ve got leftovers, they reheat like a charm.

5) Tips for Making Hamburger Gravy

Stick with a good skillet. A heavy-bottomed one distributes heat better, and that means no burnt bits and even browning. A nonstick pan works, but cast iron brings that something extra if you have one.

Let your beef get a little crispy before moving it. Don’t stir it every five seconds. Those brown bits add texture and taste and really take your hamburger meat recipes up a notch.

Use warm milk instead of cold. If you pour cold milk into hot gravy, it could split or dull the flavor. Warm it in the microwave for 20 seconds and save yourself the stress.

6) Making Hamburger Gravy Ahead of Time

This one’s a lifesaver on busy days. Cook it fully, let it cool, and store it in an airtight container in the fridge. It holds up for three to four days without complaint. The flavor deepens as it sits, which honestly makes it better the next day.

If you’re planning to serve it later, reheat it slowly. Don’t crank the heat or you risk it breaking. A gentle warm-up on the stove with a splash of milk brings it back to life.

Want to freeze it? Totally works. Just cool it fully first. Store it in a freezer-safe bag or container. When you reheat, warm it on low and stir like your dinner depends on it. Because it kinda does.

7) Storing Leftover Hamburger Gravy

Leftovers should go into the fridge in a sealed container. It’ll keep well for up to four days. The texture stays nice, and the taste might even improve. Who says second-day meals can’t be better?

Reheat over medium heat. Add a splash of milk or broth to loosen it up if it thickened in the fridge. Stir often and don’t rush it. Microwave works in a pinch, too—just cover it and stir halfway through.

If you want to freeze it, divide into small portions first. That way, you only thaw what you need. Write the date on the bag. You know you won’t remember otherwise.

8) Try these Main Course recipes next!

9) Hamburger Gravy