Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1/2 cup (60g) breadcrumbs (panko or plain, lightly toasted)
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons (30ml) vegetable oil, for searing
  • 1 tablespoon (15g) unsalted butter
  • 1 large onion, thinly sliced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (475ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, thyme, salt, and pepper. Gently mix until just combined – avoid overmixing.
  2. Divide the mixture into 4 equal portions. Shape each portion into an oval patty, about 3/4 inch (2 cm) thick.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until browned. Remove patties from skillet and set aside. They don't need to be cooked through at this point.
  4. Add butter to the skillet and melt over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add mushrooms and cook until softened and browned, about 5-7 minutes. Add garlic and cook for 30 seconds, until fragrant.
  5. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. This is the roux, and it helps to thicken the gravy.
  6. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the skillet. Add Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
  7. Return the seared patties to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened to your liking. The internal temperature of the patties should reach 160°F (71°C).
  8. Garnish with fresh parsley, if desired. Serve hot.