Traditional Ground Beef

• Traditionally, Salisbury steak consists of ground beef mixed with finely chopped onion, salt, pepper and a bit of Worcestershire sauce to add flavor. Often, an egg and dry bread crumbs are added to add texture and substance and to bind the ground beef together, much like meatloaf. Make patties by forming loose, uniformly sized balls of ground beef, then flatten and shape the balls into patties about 3/4 inch thick.

Already-Formed Hamburger Patties

• You can make Salisbury steak with frozen, prepared patties, or patties leftover from a barbecue or get-together. This quick and easy method doesn't mean you need to lose the savory flavor of the salt, pepper, minced onion and Worcestershire sauce. Use the patties as they are, then add the seasonings and extras into the gravy instead of into the meat without needing to add egg or bread crumbs to the beef.

Perfect Salisbury Steak

• Brown uncooked patties in hot cooking oil on both sides. Remove the patties from the skillet and make gravy in the same pan by mixing flour, salt, pepper and milk or broth into the pan drippings. Or, make a simple sauce in a separate saucepan with cream of mushroom or cream of chicken soup. Flavor the sauce with minced onion, Worcestershire sauce and the seasonings of your choice, or stir in a packet of instant au jus or onion soup mix. To be sure the meat is cooked to a safe temperature, insert a meat thermometer into the side of the patties until it reaches the center. The meat is safe to eat when the thermometer registers 160 degrees Fahrenheit.

Slow Cooker Salisbury Steak

• The slow cooker is a good option if you want to start Salisbury steak in the morning for a meal ready to eat by lunchtime. Coat both sides of the patties with a mixture of flour, salt and pepper, the brown the patties in hot oil. Layer the browned patties in the slow cooker, pyramid style. Cover the patties with gravy or sauce, then cook on low for 4 to 5 hours.