Ingredients
Equipment
Method
- In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, half the diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Gently mix until just combined.
- Divide the mixture into 4 equal portions and shape into oval patties, about 3/4-inch thick, with a slight indentation in the center.
- Heat vegetable oil in a large skillet over medium-high heat. Sear patties for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer to a plate and tent with foil.
- In the same skillet, reduce heat to medium, add butter, remaining diced onion, and mushrooms if using. Sauté for 3-4 minutes until softened.
- Sprinkle flour over the onion mixture and stir for 2 minutes. Gradually whisk in beef broth, Worcestershire sauce, Dijon mustard, and garlic powder until smooth.
- Simmer gravy for 3-5 minutes until thickened. Return patties to the skillet, spoon gravy over them, and simmer on low for 5-7 minutes. Adjust seasoning as needed.
Notes
Gently mix the meat to avoid tough patties. Cook flour for 2 minutes to eliminate raw taste. Add broth gradually to prevent lumpy gravy. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months, reheating gently with a splash of broth.
