Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups medium-grain white rice (Calrose) + 2 1/2 cups water
- 8 oz elbow macaroni; 1 cup mayonnaise; 1/4 cup whole milk; 2 tsp apple cider vinegar; 1 tsp sugar; 1/2 cup grated carrot; 1/4 cup finely diced celery; salt and pepper
- 1 1/2 lb 85% lean ground beef; 1/4 cup panko; 3 tbsp milk; 1 egg; 2 tsp Worcestershire; 1 tsp soy sauce; 1 tsp garlic powder; 1/2 tsp onion powder; 1 1/4 tsp kosher salt; 3/4 tsp black pepper
- 2 large yellow onions (thinly sliced); 2 cloves garlic (minced); 3 tbsp all-purpose flour; 3 cups low-sodium beef broth; 1 1/2 tbsp Worcestershire; 1 tbsp soy sauce; 1 tsp Dijon; 3 tbsp unsalted butter total; 1 tbsp neutral oil
- 4 green onions, thinly sliced
Do This
- 1. Rinse rice; cook with 2 1/2 cups water. Simmer 18 minutes, rest 10 minutes.
- 2. Boil macaroni 10–12 minutes (very tender). Toss hot with vinegar; cool 10 minutes. Stir in mayo, milk, sugar, carrot, celery, salt, pepper; chill.
- 3. Mix beef with panko, milk, egg, Worcestershire, soy, garlic powder, onion powder, salt, pepper. Shape 4 oval patties (3/4 inch thick).
- 4. Sear patties in oil and 1 tbsp butter over medium-high heat, 4–5 minutes per side to about 150°F. Transfer out.
- 5. In same pan, add 2 tbsp butter and onions; cook 15–20 minutes until deep golden. Stir in garlic; add flour; cook 1 minute.
- 6. Whisk in broth, Worcestershire, soy, Dijon; simmer 5–8 minutes until glossy. Return patties; simmer 5 minutes to 160°F. Serve over rice with gravy, green onions, and mac salad.
Why You’ll Love This Recipe
- Classic Hawaiian plate-lunch comfort: juicy hamburger steaks, rich onion gravy, fluffy rice, and ultra-creamy mac salad.
- Restaurant-quality gravy with everyday pantry staples and straightforward techniques.
- Parallel cooking plan gets everything on the table in just over an hour.
- Great leftovers: the gravy and patties reheat beautifully for next-day lunches.
Grocery List
- Produce: 2 large yellow onions, 4 green onions (scallions), 1 carrot, 1 rib celery, 2 garlic cloves
- Dairy: Whole milk, unsalted butter, mayonnaise, 1 large egg
- Pantry: Medium-grain white rice (Calrose), elbow macaroni, panko breadcrumbs, low-sodium beef broth, all-purpose flour, soy sauce (shoyu), Worcestershire sauce, Dijon mustard, apple cider vinegar, neutral oil, sugar, kosher salt, black pepper
Full Ingredients
Rice
- 2 cups medium-grain white rice (Calrose), rinsed until water runs clear
- 2 1/2 cups water
- 1/2 tsp kosher salt (optional)
Creamy Mac Salad
- 8 oz elbow macaroni
- 2 tsp apple cider vinegar
- 1 cup mayonnaise (Best Foods/Hellmann’s preferred)
- 1/4 cup whole milk
- 1 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup finely grated carrot
- 1/4 cup finely diced celery
Hamburger Steaks
- 1 1/2 lb (680 g) 85% lean ground beef
- 1/4 cup panko breadcrumbs
- 3 tbsp milk
- 1 large egg
- 2 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/4 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp neutral oil (avocado, canola, or vegetable)
- 1 tbsp unsalted butter
Caramelized-Onion Brown Gravy
- 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced (about 4 cups)
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 cups low-sodium beef broth
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (shoyu)
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1 tsp sugar (optional, balances savoriness)
- 1 tbsp unsalted butter, cold (to finish)
To Serve & Garnish
- 4 green onions (scallions), thinly sliced
Step-by-Step Instructions
Step 1: Rinse and cook the rice
Place the rice in a fine-mesh strainer and rinse under cool water, swirling with your fingers, until the water runs almost clear (about 60–90 seconds). Combine rice, water, and optional salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 18 minutes. Turn off the heat and rest, covered, 10 minutes. Fluff with a fork just before serving.
Step 2: Boil pasta and start the mac salad
Bring a large pot of salted water to a boil. Add elbow macaroni and cook 10–12 minutes until very tender (intentionally softer than al dente so it absorbs dressing). Drain well. Immediately toss hot pasta with apple cider vinegar in a large bowl; spread out a bit to steam off excess heat and cool 10 minutes.
Step 3: Finish the mac salad
Stir together mayonnaise, milk, sugar, salt, and pepper. Fold the dressing into the warm pasta along with grated carrot and celery. Taste and adjust seasoning. Cover and refrigerate while you cook the steaks and gravy; the pasta will continue to hydrate and become extra creamy.
Step 4: Mix and shape the hamburger steaks
In a large bowl, combine ground beef, panko, milk, egg, Worcestershire, soy sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined (do not overwork). Divide into 4 equal portions and shape into oval patties about 3/4 inch thick. Press a shallow dimple in the center of each to prevent doming.
Step 5: Sear the patties
Heat a large skillet (12-inch) over medium-high heat. Add neutral oil and 1 tbsp butter. When shimmering, add patties and sear 4–5 minutes per side until well browned and the centers reach about 150°F. Transfer to a plate; they will finish in the gravy.
Step 6: Caramelize the onions
Reduce the heat to medium. In the same skillet, add 2 tbsp butter and the sliced onions with a pinch of salt. Cook, stirring occasionally and scraping the browned bits from the pan, 15–20 minutes until deep golden and sweet. If the fond threatens to burn, add 1–2 tbsp water to deglaze. Stir in the minced garlic and cook 30 seconds.
Step 7: Build the glossy brown gravy
Sprinkle flour over the onions and stir for 1–2 minutes to form a blond roux. Gradually whisk in beef broth, then add Worcestershire, soy sauce, Dijon, black pepper, and optional sugar. Simmer, stirring, 5–8 minutes until thick, smooth, and glossy. Taste and adjust salt if needed.
Step 8: Finish the steaks and plate
Nestle the seared patties into the gravy and simmer 5 minutes, turning once, until the centers reach 160°F. Off heat, swirl in 1 tbsp cold butter for sheen. To serve, mound hot rice on each plate, top with a hamburger steak, and ladle on plenty of onion gravy. Shower with sliced green onions and add a generous scoop of creamy mac salad on the side.
Pro Tips
- For ultra-creamy mac salad, cook the pasta softer than al dente and dress while still warm so it absorbs the mayo mixture.
- Keep onions moving and deglaze with splashes of water as needed to prevent scorching while developing deep color.
- Indent the center of each patty to prevent puffing and ensure even cooking.
- Soy sauce and Worcestershire give the gravy plate-lunch umami; Dijon adds subtle backbone without tasting mustardy.
- Rest the rice 10 minutes after cooking for fluffy, separate grains.
Variations
- Mushroom-Onion Gravy: Add 8 oz sliced cremini with the onions and cook until browned before adding flour.
- Turkey or Pork Blend: Replace beef with ground turkey or a 50/50 pork-beef mix; cook patties to 165°F if using poultry.
- Loco Moco Style: Top each finished plate with a sunny-side-up egg.
Storage & Make-Ahead
Mac salad improves as it chills; make up to 2 days ahead and keep refrigerated. Patties can be shaped, covered, and refrigerated up to 24 hours. Gravy can be made 2 days ahead; thin with a splash of broth when reheating.
Store leftovers (patties with gravy, rice, and mac salad) in airtight containers in the refrigerator up to 3–4 days. Reheat patties and gravy gently on the stovetop until simmering; microwave rice with a sprinkle of water and covered to steam; refresh mac salad with a spoonful of mayo or milk if needed.
Nutrition (per serving)
Approx. 1,200 calories; 45–50 g protein; 105–120 g carbohydrates; 60–70 g fat; 1,600–1,900 mg sodium. Values are estimates based on 1 cup cooked rice and a 1/2–3/4 cup scoop of mac salad.
