These easy baked hamburger patties are covered in a creamy mushroom and onion gravy and baked together in one dish. With just four ingredients and very little prep, it's a simple, comforting dinner for busy evenings.
Sometimes the easiest dinners are the ones everyone looks forward to. This is one of those recipes that doesn't require a lot of ingredients or time in the kitchen, but still makes a warm, satisfying meal.
The hamburger patties go into the baking dish raw, and the gravy is as simple as mixing cream of mushroom soup, milk, and dry onion soup mix. Pour it over the patties, cover, and let the oven do the work.
I love serving these with mashed potatoes so none of that delicious gravy goes to waste.
Why You'll Love This Recipe
Just four ingredients. Simple pantry staples and ground beef are all you need.
No browning required. The hamburger patties cook right in the gravy.
Easy cleanup. Everything bakes together in one dish.
Family-friendly comfort food. It's hearty, creamy, and perfect with mashed potatoes.
Minimal prep. You can have everything ready for the oven in about 10 minutes.
Ingredients You'll Need
Ground beef: I use 1½ pounds of 80–85% lean ground beef. It has enough fat to help keep the patties tender while baking.
Cream of mushroom soup: One 10.5-ounce can of condensed cream of mushroom soup makes the base of the creamy gravy.
Milk: Half a cup of milk thins the soup into a sauce that pours easily over the patties.
Dry onion soup mix: One 1-ounce packet adds savoury onion flavour to the gravy. I like using Knorr, but another dry onion soup mix will work too.
How to Make Baked Hamburger Patties with Mushroom Gravy
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a similar-sized casserole dish.
Step 2: Shape the Hamburger Patties
Divide the ground beef into 4–6 equal portions, depending on how large you'd like your patties.
Gently shape each portion into a patty about ½–¾ inch thick. Try not to handle the beef too much, as overworking it can make the patties firm.
Step 3: Arrange the Patties
Place the raw hamburger patties in a single layer in the prepared baking dish. Leave a little room between them so the gravy can settle around each patty.
Step 4: Mix the Mushroom Gravy
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and dry onion soup mix until well combined.
Step 5: Pour the Gravy Over the Patties
Pour the mushroom gravy mixture evenly over the raw hamburger patties, making sure each one is coated.
Step 6: Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for approximately 35–45 minutes, or until the patties reach an internal temperature of 160°F (71°C) and the gravy is bubbling around the edges.
Step 7: Rest and Serve
Carefully remove the foil and let everything rest for about 5 minutes.
Serve the hamburger patties with plenty of warm mushroom gravy spooned over the top.
My Tips for the Best Results:
Don't overmix the ground beef. Shape the patties just enough to hold together.
Make the patties an even thickness. This helps them cook at the same rate.
Keep the dish covered while baking. The foil helps hold in moisture and keeps the patties cooking gently in the gravy.
Use a meat thermometer. Since patty thickness can vary, checking for 160°F (71°C) is the best way to know they're done.
Taste before adding salt. The dry onion soup mix and condensed soup already contain seasoning.
What to Serve with Hamburger Patties and Mushroom Gravy
Mashed potatoes are my favourite with this recipe, especially with extra gravy spooned over them.
You could also serve these hamburger patties with rice, egg noodles, steamed green beans, roasted carrots, or a simple side salad.
Storing and Reheating Leftovers
Store leftover hamburger patties and gravy in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently in a covered dish or saucepan until heated through. Add a small splash of milk if the gravy has thickened in the refrigerator.
You can also freeze cooled leftovers for up to 2–3 months, although the creamy gravy may change texture slightly after thawing.
Frequently Asked Questions:
Do I have to brown the hamburger patties first?
No. The raw hamburger patties go directly into the baking dish and cook in the mushroom gravy.
Can I use lean ground beef?
Yes, although very lean ground beef may produce slightly less tender patties.
Can I make this ahead of time?
You can shape the patties and prepare the gravy separately ahead of time. Keep everything refrigerated, then assemble and bake when you're ready.
How do I know the hamburger patties are cooked?
Check the centre of the thickest patty with a meat thermometer. It should read 160°F (71°C).
Can I make more gravy?
Yes. You can increase the mushroom soup and milk for extra gravy, adjusting the consistency to your liking.
A Simple, Cozy Family Dinner
This is the kind of recipe I like having on hand for those evenings when I want something homemade without a lot of fuss. Just a few ingredients, one baking dish, and a comforting dinner with creamy mushroom gravy.
RECIPE CARD:
Easy Baked Hamburger Patties with Creamy Mushroom Gravy
Tender ground beef patties baked in a creamy mushroom and onion gravy. An easy four-ingredient family dinner made in one baking dish.
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Rest Time: 5 minutes
Total Time: 50–60 minutes
Servings: 4–6
Ingredients:
1½ pounds ground beef (80–85% lean)
1 can (10.5 ounces) condensed cream of mushroom soup (I use Campbells)
½ cup milk
1 packet (1 ounce) dry onion soup mix (I always use Knorr onion soup mix)
Instructions:
Preheat oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
Divide the ground beef into 4–6 portions and gently shape into patties about ½–¾ inch thick.
Arrange the raw patties in a single layer in the baking dish.
Whisk together the cream of mushroom soup, milk, and dry onion soup mix.
Pour the gravy evenly over the patties.
Cover the dish tightly with aluminum foil.
Bake for 35–45 minutes, or until the patties reach 160°F (71°C).
Remove the foil carefully and rest for 5 minutes.
Spoon the gravy over the patties and serve warm.
Notes: Cooking time depends on patty thickness. Check doneness with a meat thermometer. The soup and onion mix are already seasoned, so taste before adding salt.