Wild Recipes

Hamburger Steaks with Chanterelle Gravy

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4.0 from 1 vote

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As we head into the rainy season all I want is comfort food. Well, thanks to all this rain, the ultimate coastal comfort food is beginning to pop up all over the place … mushrooms!

Not only do mushrooms add the perfect umami flavor to a variety of comfort foods, they also add a boost of macronutrients that support a healthy immune system, which is what we all need as we head into the rainy season.

Chanterelle mushrooms are an excellent source of vitamins D, A, E and C, several B vitamins, beta-carotene, potassium, selenium, manganese, copper, iron and phosphorus. They are higher in vitamin D than any commercially grown mushrooms, and can contain between 60 to 100 percent of your daily recommended intake per cup — with only just 17 calories per cup.

Mushrooms have been praised for centuries for their medicinal benefits, including antibacterial, anti-inflammatory, and antioxidant properties, so there’s absolutely no guilt when indulging in fall comfort foods this time of year.

Always use caution when harvesting mushrooms in the wild; many species are not edible and may cause permanent organ damage or even death. If in search of wild mushrooms but don’t know how to identify them, our local farmers markets are a great place to purchase them from the experts who know them best.

Serves: 4
Time to make: 1 hour
Also make with: Any ground game

Looking for more chanterelle recipes? Try making this grouse schnitzel with chanterelle cream sauce!

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Hamburger Steaks w/ Chanterelle Gravy

Recipe by Katie Wiley
4.0 from 1 vote
Course: Wild Recipes


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  • 2 lbs grass-fed ground beef

  • 1 large onion, diced

  • 1 lb chanterelle mushrooms, sliced

  • 2 Tbs butter (divided)

  • 2 Knorr brown gravy packs

  • 2 cups water

  • 1/2 cup Italian bread crumbs (optional if you’re wanting a lower carb dish)

  • 1 egg

  • 1/2 tsp Johnny’s seasoning salt

  • Garlic powder to taste

  • Cracked black pepper


  • Preheat oven to 375°
  • Sauté onions in 1 Tbs butter until fully cooked, and almost caramelized.
  • Add onions to ground beef along with bread crumbs, egg, and Johnny’s seasoning salt. Form into 4 oval size patties.
  • Brown patties in same skilled as onions on medium-high heat until very browned but not cooked through. Remove patties and place in separate baking dish.
  • Melt remaining 1 Tbs butter in same pan used for onions and browning venison patties, add mushrooms and cracked black pepper, sauté until fully cooked then add Knorr gravy packets and 2 cups of water.
  • In separate baking dish, pour mushroom gravy over patties, cover with foil and bake for 45 minutes at 375°. Serve with buttery mashed red potatoes and enjoy!!

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Katie Wiley

Katie Wiley, also known as The Kitchen Wild has a strong drive to share with the world how simple, fun, and delicious foraging for wild foods can be. She calls the picturesque central Oregon coast home, and lives only a short walk from the Pacific Ocean and Alsea Bay so she’s never far from some of the most delicious and fun-to-gather foods on the planet. Whether she’s pulling up pots of Dungeness crab, catching crawfish with her bare hands or raking for cockle clams she always has her husband and three children right by her side on these adventures and hopes to inspire you to do the same.

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