Ingredients
Scale
- For the beef patties:
- 1 lb ground beef (80/20)
- 1 egg
- 1.5 tbsp Worcestershire sauce
- 1.5 tsp Dijon mustard
- 3 garlic cloves, minced
- 1/2 cup breadcrumbs
- 3/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the mushroom gravy:
- 1 large onion, sliced
- 8 oz mushrooms, halved or quartered
- 3 tbsp butter
- 3.5 tbsp flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 3/4 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine ground beef, egg, Worcestershire sauce, Dijon mustard, garlic, breadcrumbs, onion powder, salt, and pepper. Mix gently until just combined. Divide into 4 patties and form a small indent in the center of each.
- Heat olive oil in a large skillet over medium-high heat. Cook patties for 5–6 minutes per side until browned. Transfer to a plate.
- In the same skillet, add onions and mushrooms. Sauté for 7–9 minutes until softened and lightly browned. Transfer to the plate with patties.
- Reduce heat to medium. Add butter to the skillet. Once melted, stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth until smooth. Add Worcestershire sauce and garlic powder. Simmer 1–2 minutes until thickened.
- Return patties and vegetables to the skillet. Simmer for 5–7 minutes until patties are cooked through (165°F) and sauce reaches desired thickness.
- Serve hot with gravy spooned over the patties.
Notes
- Avoid overmixing the beef to keep patties tender.
- Making a thumb indent helps patties cook evenly.
- Serve with mashed potatoes or egg noodles for a classic pairing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American