Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp whole milk
  • 1 tbsp Worcestershire sauce
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp beef bouillon base
  • 1 tsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp Dijon mustard
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. In a large bowl, whisk the 1 large egg, 2 tbsp whole milk, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and spices. Add the 0.5 cup Panko and let it sit for 5 minutes. Note: This ensures the breadcrumbs are fully softened.
  2. Add the 1 lb lean ground beef to the bowl. Use your hands to gently combine until just mixed. Note: Overmixing leads to tough, rubbery meat.
  3. Divide the mixture into 4 equal portions and shape into oval patties about 0.5 inch thick. Note: Press a small dimple in the center to prevent bulging.
  4. Heat 1 tbsp vegetable oil in the skillet over medium high heat. Add patties and cook for 4-5 minutes per side until a dark crust forms. Remove and set aside.
  5. In the same pan, melt 2 tbsp unsalted butter. Add the 1 small yellow onion and 8 oz cremini mushrooms. Note: Don't crowd the mushrooms or they will steam instead of brown.
  6. Cook for 6-8 minutes until onions are translucent and mushrooms are golden. You should smell a rich, nutty aroma.
  7. Sprinkle 2 tbsp all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells like toasted crackers.
  8. Gradually pour in 2 cups beef broth, 1 tsp beef bouillon base, and 1 tsp soy sauce. Whisk vigorously to prevent lumps.
  9. Bring the sauce to a gentle bubble. Cook for 3-5 minutes until the gravy coats the back of a spoon.
  10. Return the beef patties to the pan. Spoon the gravy over the top and simmer for 2-3 minutes until the meat is heated through.