Ingredients
For the Beef Patties:
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- 2 pounds ground beef 85/15
- 1 medium yellow onion grated
- 2/3 cup panko breadcrumbs
- 3 cloves garlic minced
- 2Â large eggs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 beef bouillon cubes crushed
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil for cooking
For the Mushroom Gravy:
- 3 tablespoons butter
- 1 medium onion finely diced
- 16 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
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Grate onion over breadcrumbs in a large bowl. Let sit 5 minutes to absorb moisture.
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Add remaining patty ingredients except olive oil to the bowl. Mix gently with your hands until just combined. Don’t overmix.
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Shape mixture into 6 oval patties, about 1-inch thick. Press a slight dimple in center of each.
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Heat olive oil in a large skillet over medium-high heat. Sear patties 3-4 minutes per side until nicely browned. Remove to a plate.
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In same skillet, melt butter. Add diced onion and cook until softened, about 3 minutes.
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Add mushrooms and garlic. Cook until mushrooms release their moisture and start to brown, 5-7 minutes.
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Sprinkle flour over vegetables, stir and cook 1 minute.
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Gradually whisk in beef broth, Worcestershire sauce, and Dijon. Bring to simmer.
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Return patties to skillet, including any juices from plate. Cover and cook 10-12 minutes until patties are cooked through and gravy thickens.
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Season gravy with salt and pepper to taste. Garnish with parsley if desired.
Notes
- Don’t skip grating the onion – it’s key for tender, flavorful patties
- Make ahead: Form patties up to 24 hours ahead, store covered in refrigerator
- For best results, use room temperature beef and eggs
- If gravy gets too thick, thin with additional beef broth
- Store leftovers covered in refrigerator up to 3 days