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A hearty plate of smothered hamburgers covered in rich brown onion and pepper gravy, served over fluffy white rice with a side of mixed vegetables, with bottles of Crystal and Tabasco hot sauce in the background

Easy Cast Iron Smothered Hamburgers and Rice

A hearty, comforting skillet dinner featuring juicy Wagyu beef patties simmered in a rich, homemade onion and bell pepper brown gravy. Served over fluffy white rice.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 lbs Wagyu ground beef or 80/20 ground chuck
  • 1 tbsp Cajun seasoning like Two Step
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 2 tbsp butter or cooking oil
  • 3 tbsp all-purpose flour
  • 2.5 cups beef stock
  • 1 tsp black pepper
  • Salt to taste
  • Cooked white rice for serving
  • Hot sauce Crystal or Tabasco, for serving

Equipment

  • Large cast iron skillet (Size 10 or 12)
  • Wooden spoon
  • Tongs or spatial

Method
 

  1. Form the ground beef into 6 even, thick patties. Season generously on both sides with Cajun seasoning.
  2. Heat a large cast iron skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side to develop a dark crust. Remove patties to a plate and leave the beef drippings in the skillet.
  3. Reduce heat to medium. Add the diced onions and bell peppers to the skillet. Sauté for 5 to 7 minutes until softened, scraping the browned bits off the bottom of the pan.
  4. Push the vegetables to the side. Melt the butter in the center of the pan, then sprinkle the all-purpose flour evenly over the vegetables and fat.
  5. Stir continuously for 2 to 3 minutes to lightly toast the flour and create the roux.
  6. Gradually pour in the beef stock, whisking constantly to prevent lumps. Bring the gravy to a gentle simmer so it thickens. Taste and adjust seasoning with salt and pepper.
  7. Nestle the seared hamburger patties back into the bubbling gravy. Cover the skillet, reduce heat to low, and simmer for 10 to 15 minutes until the patties are fully cooked and tender.
  8. Serve hot, placing a hamburger patty over a scoop of white rice and ladling extra gravy over the top.

Notes

The Meat: Using Wagyu or an 80/20 ground beef ratio ensures the patties stay moist during the simmering process.