Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ lbs ground beef (85% lean)
- 4 tablespoons frozen butter, shredded
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 yellow onions, sliced into ¾-inch strings
- 3 tablespoons cold unsalted butter, divided
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce (for gravy)
- ¼ cup cold water + 3 tablespoons cornstarch (for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- In a large bowl, gently combine minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and ground beef. Mix lightly to avoid overworking the meat.
- Form into evenly sized oval patties and refrigerate for 15 minutes to firm up.
- Heat olive oil in a skillet over medium-high heat. Season patties with salt and pepper, then sear on each side for 2–3 minutes until browned. Remove and set aside.
- Reduce heat to medium-low. Melt 2 tablespoons of butter in the skillet and add sliced onions. Cook for 15–20 minutes, stirring occasionally, until soft and caramelized.
- Add chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to scrape up browned bits from the pan.
- In a small bowl, whisk cornstarch and cold water until smooth. Bring gravy to a boil and slowly whisk in the cornstarch slurry. Cook until thickened, then reduce heat to medium-low.
- Return the seared patties to the skillet, spooning gravy over the top. Cover and simmer for 10 minutes or until internal temperature reaches 160°F (71°C).
- Stir in the remaining tablespoon of cold butter for a glossy, velvety finish. Garnish with fresh parsley and serve hot over mashed potatoes or rice.
Notes
- For extra juiciness, avoid overmixing the ground beef mixture.
- Use a mix of chicken and beef broth for balanced gravy flavor.
- Caramelize onions slowly over low heat for natural sweetness.
- For a thicker gravy, add more cornstarch slurry as needed.
- This recipe reheats and freezes well—perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Fried and Simmered
- Cuisine: Southern American
- Diet: Halal