Crumble ground beef in a medium bowl and add salt, pepper, onion powder, and garlic powder. Mix by hand just until seasoning is evenly distributed without overworking the meat.
Shape the seasoned beef into four thin patties about half an inch thick.
Heat vegetable oil in a large frying pan over medium-high heat until very hot.
Cook patties for 4 to 5 minutes per side until nicely seared and browned. Remove to a plate and set aside.
Reduce pan temperature to medium. Pour off pan drippings, measure one quarter cup, and return it to the pan. Add oil or butter if needed to reach quarter cup.
Add flour to the drippings and whisk constantly. Cook for 3 to 5 minutes, whisking frequently, until roux turns medium brown.
Add beef broth while whisking continuously. Continue whisking for 2 to 3 minutes as gravy starts to thicken.
Taste and add salt and pepper as needed.
Return hamburger steaks to the pan with the gravy. Reduce heat to medium-low.
Simmer uncovered for 15 to 20 minutes until meat juices run clear and gravy has thickened.
Serve hot over white rice or mashed potatoes.
