Ingredients

For the patties:
• 1 lb (450g) ground beef (85/15)
• ¼ cup breadcrumbs or crushed crackers
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• ½ tsp garlic powder
• Salt & black pepper to taste

For the gravy:
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 8 oz (225g) cremini or white mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• Salt & black pepper to taste
• Optional: 1 tsp fresh thyme leaves

Instructions

Make patties: In a bowl, combine beef, breadcrumbs, egg, Worcestershire, onion powder, garlic powder, salt, and pepper. Mix gently—don’t overwork. Form into 4 oval-shaped patties (~¾” thick).
Sear patties: Heat 1 tbsp oil in a large skillet over medium-high. Cook patties 3–4 min per side until browned. Remove and set aside.
Gravy: In same skillet, melt butter. Sauté onion 3–4 min until soft. Add mushrooms; cook 5–6 min until golden. Stir in garlic; cook 30 sec.
Sprinkle flour over veggies; stir 1 min to form roux. Gradually whisk in beef broth, scraping up browned bits.
Stir in Worcestershire and Dijon (if using). Return patties to skillet, nestling into gravy. Simmer uncovered 8–10 min, spooning gravy over tops, until patties are cooked through (160°F internal).
Season to taste. Garnish with thyme if desired.

SERVE WITH: Mashed potatoes, buttered egg noodles, or steamed green beans.