Smoked Salisbury Steaks with Mushroom-Onion Gravy

Salisbury steaks are one of those classic meal choices that doesn’t seem to get enough attention.  Very simple to make, but they are satisfying and very delicious!  As normal, I like to amp up the flavor, so I developed this recipe to cook on a grill.  For this Smoked Salisbury Steaks with Mushroom-Onion Gravy recipe, I’m using my Primo XL grill, set up for indirect grilling.  If you’re tired of the typical ground beef recipes, this one will be a hit at the dinner table for sure.

Setting up a Primo Grill for two-zone grilling

Kamado grills are thick, ceramic grills that are designed to retain and promote heat in an orderly fashion.  They are extremely versatile, and I have several on my patio.  I’ve cooked everything from grilled hot dogs to slow-smoked brisket, to a coconut cake on mine!  Unlike any other kamado grill, however, Primo Grills are oval-shaped (plus, they’re made in the USA!)  This gives them the unique ability to also add true two-zone cooking to the grill.  To do so, you’ll need a firebox divider and one heat deflector.  Set your heat deflector on the side of the grill that you will not have a fire.  Insert the firebox divider, and place your coals/wood on the other side.  Easy-peasy!

Why set up a two-zone fire

Setting up a grill for a two-zone fire, or for indirect grilling, is one of the most important things to know in grilling and BBQ.  Doing this, you can turn almost any grill into a smoker, or you can cook the most amazing reverse-seared steaks.  You can also do a dish like my Smoked Smoked Salisbury Steaks.  In this dish, we’ll need indirect heat for the mushroom-onion gravy, and we’ll also want some smoking time for the Salisbury steaks.  We’ll also need some direct heat to make the gravy, thus the two-zone fire.

Prepping Smoked Salisbury Steaks and Mushroom-Onion Gravy

For this dish’s preparations, you’ll want to prepare the meat first.  Follow the recipe and mix the ground beef with the bread-crumbs, egg yolks, and other items.  Then, form into four patties.  Prepare your grill to run around 275 degrees, though it will be cooler in the cool zone.  I use cherry wood for this recipe, as I really like it on beef and it has a bit more of a dominant flavor, which we’ll need to carry through this dish.  Season the exteriors lightly with my Garlic Blend seasoning, then place the patties on the cool side and let them smoke.  I let them get to a temperature of around 110 degrees internal temperature before I start my gravy.

Fire up the Hot Side!

When I’m ready to start the gravy, I open up the air vents and let the charcoal catch some oxygen and heat up.  Place a cast iron skillet on the hot side and let it heat up for 3-4 minutes, then add oil, onions, mushrooms, and minced garlic. Sautee until onions and mushrooms are softened.  Remove them to another plate, then add butter, allow it to melt, and whisk in flour to form a roux.  Add the beef stock a bit at a time, whisking while doing so.  After you’ve gotten it smooth, add back in your onions mixture, the patties, and move pan to the cool side.  Allow to simmer until the steaks are cooked through and the gravy has thickened.  Adjust with Salt and Pepper, serve with mashed potatoes, and enjoy and tasty dinner!

Want some more easy, but tasty dinner ideas?  Try my Peach-Rosemary Glazed Pork Chops or my Instant Pot Short Ribs.

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Smoked Salisbury Steaks with Mushroom-Onion Gravy


This classic comfort food dinner is due a flavor upgrade!  By smoking the steaks initially, this recipe really amps up the flavor of the dish.  And, it will still hit the table in about 30 minutes!



For the steaks:

1 lb 80/20 ground beef

1/2 cup bread crumbs

1/2 onion, finely diced

2 TBS Ketchup

1 TBS Worcestershire Sauce

1 egg, beaten

1 tsp garlic, minced

1 TBS Garlic Blend Seasoning, or your favorite season-all, divided

For the Gravy:

1 TBS canola

2 cups beef stock

1/2 onions, sliced thinly

1.5 cups sliced portobello mushrooms

1 TBS minced garlic

2 TBS butter

2 TBS a.p. flour

1 tsp worcestershire sauce

1 tsp Garlic Blend, or to taste


Set up smoker for 2 zone cooking, with the average temperature around 275.  A full-bodied wood, such as cherry or pecan is preferable.

In a large bowl add ground beef, beaten egg, ketchup, onion, Worcestershire, garlic, and 1/2 TBS Garlic Blend.  Mix together with your hands for 2-3 minutes, or until well-incorporated.

Form 4 equal sized balls, then pat tightly into an oval shape.   Place on a sheet pan, and season with remaining Garlic Blend.  Allow to sit for 5 minutes before cooking.  Place on cool side of grill and allow to smoke for 20 minutes, or until the internal temperature is around 130 degrees.

As the patties are getting close, place a cast iron skillet on the hot side of the grill and allow to preheat.  Add oil, mushrooms, garlic, Worcestershire, and onions and cook until softened.  Remove from skillet and set aside.  Add butter, allow to melt, then whisk in flour.  Cook for 3-4 minutes to form a roux.  Add beef stock a little at a time, whisking to keep it smooth.  After all beef stock is incorporated, add garlic blend and adjust for seasoning.  Add in steaks and mushroom mixture, and move to cool side to finish cooking for 4-5 minutes.

Remove and serve with mashed potatoes.