Sunday Dinner Series: retro burgers + gravy

recipe + photo by Jennifer Johnson

retro burgers + gravy

If you’re looking for a simple, yet crowd-pleasing recipe for the whole family than look no further than this one. This family recipe originated with my father-in-law, who handed it down to my husband. We most often rely on the comfort this dish instills on lazy Sundays or when the weather coaxes us indoors for an entire day. For a good amount of gravy in the dish, use all 5 cups stock.

  • 3 tablespoons extra virgin olive oil, divided

  • Kosher salt, to taste

  • 12 ounces egg noodles

  • 2 pounds ground beef

  • 3/4 cup plain breadcrumbs

  • 2 large eggs, at room temperature

  • 2 cloves garlic, smashed to a paste

  • 3 tablespoons chopped fresh flat-leaf Italian parsley, divided

  • 1 tablespoon Worcestershire sauce

  • Freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 2 tablespoons flour

  • 4-5 cups low-sodium (or homemade) beef stock

  • 1/2 cup whole milk

  1. Preheat oven to 350°F. Coat inside of an 9x13-inch baking dish with 1 tablespoon olive oil.

  2. Bring a large pot of salted water to boil. Add egg noodles and cook until slightly underdone, about 5 minutes. Drain and spread egg noodles evenly in prepared baking dish. Set aside.

  3. In a large bowl, add ground beef, breadcrumbs, eggs, garlic, 2 tablespoons parsley, and Worcestershire sauce. Season with salt and pepper. Using your hands, combine mixture until it holds together (if mixture its too dry, add in a bit more breadcrumbs). Form into 6 patties and place them on a plate.

  4. In a large non-stick pan heat remaining 2 tablespoons olive oil over medium heat. Add patties and cook until browned on both sides, 3-5 minutes a side. Once browned, place them on top of noodles and cover baking dish with aluminum foil. Carefully drain all but 1 tablespoon of grease from pan.

  5. Return pan to medium heat and add butter. Once melted, whisk in flour until combined. Gradually add stock, continuing to whisk until combined. Add milk; bring to a simmer, and continue to cook until thickened, 5-7 minutes. Remove from heat.

  6. Remove aluminum foil from baking dish and carefully spoon gravy over patties and noodles. Cover baking dish again with aluminum foil and bake for 25-30 minutes, or until patties are cooked to your desired doneness. Remove from oven and garnish with remaining parsley, season with salt and pepper, and serve warm.

Serves 4-6.

cook’s note: If you don’t plan to eat all the servings the same day of cooking, we recommend cooking noodles to al dente and not baking them with patties and gravy. Instead, keep them separate and only bake the patties with the gravy, keeping noodles separate until serving. Otherwise the noodles will not keep as well for leftovers.

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