Smothered Hamburger Over Savory Garlic-Butter Rice
Rich hamburger gravy made with browned ground beef, onions, garlic, and beef broth, served over buttery rice seasoned with AB’s Steak and Burger Rub.
Servings: 6 servings
Ingredients
For the Savory Garlic-Butter Rice
- 2 cups long-grain white rice
- 3 cups low-sodium beef broth
- 4 tablespoons unsalted butter divided
- 1/2 small yellow onion finely diced
- 3 garlic cloves minced
- 2 teaspoons AB’s Steak and Burger Rub
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Worcestershire sauce optional
- 2 tablespoons chopped fresh parsley
- Kosher salt only if needed after cooking
For the Hamburger Gravy
- 1 1/2 pounds ground beef preferably 80/20
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon powder or 1 teaspoon Better Than Bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon seasoned salt plus more to taste
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream or whole milk optional
For Garnishing
- Chopped parsley or green onions optional
Instructions
- Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear. Drain thoroughly.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely diced onion and cook for 3–4 minutes, until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the drained rice, AB’s Steak and Burger Rub, onion powder, and thyme. Toast for 1–2 minutes, stirring until the grains are coated with butter and seasoning.
- Pour in the beef broth and optional Worcestershire sauce. Stir once and bring the liquid to a gentle boil.
- Reduce the heat to low and cover the saucepan tightly. Cook without lifting the lid for 17–20 minutes, or until the liquid has been absorbed and the rice is tender.
- Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes.
- While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef and break it into pieces. Cook for 5–7 minutes, allowing some of the beef to remain against the hot skillet long enough to develop browned edges.
- Add the diced onion and cook with the beef for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the onion powder, garlic powder, smoked paprika, seasoned salt, black pepper, and thyme.
- If there is excessive grease in the skillet, drain some of it, leaving approximately 2 tablespoons behind.
- Sprinkle the flour over the beef. Stir thoroughly and cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and beef bouillon, then scrape up the browned bits from the bottom of the skillet.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the gravy coats the back of a spoon.
- Stir the butter into the gravy. For a creamier finish, add the heavy cream or whole milk. Taste and adjust the seasoning carefully.
- Add the remaining 2 tablespoons of butter and the parsley to the rested rice. Fluff gently with a fork and add kosher salt only if needed.
- Divide the garlic-butter rice among serving plates and spoon the hot hamburger gravy over the top. Garnish with parsley or green onions if desired.
Notes
- Do not rush the beef browning. Those darker edges create much of the gravy’s deep flavor.
- Keep the rice covered during cooking and resting so the steam does not escape.
- Refrigerate the rice and gravy separately for up to four days and add a splash of broth when reheating.
Nutrition
Calories: 646kcal | Carbohydrates: 57g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 912mg | Potassium: 770mg | Fiber: 2g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 4mg