Ingredients:

  • 1.5 lb ground beef ground chuck (80/20 ratio)
  • 0.5 cup panko breadcrumbs
  • 3 tbsp whole milk
  • 1 large egg, lightly beaten
  • 1 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 8 oz cremini mushrooms, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef stock
  • 1 tsp fresh thyme, minced
  • 1 tsp Worcestershire sauce (for gravy)

Instructions:

  1. In a large bowl, combine the Panko and milk. Let it sit for 2 minutes until it forms a soft paste (panade).
  2. Add the ground beef, egg, mustard, Worcestershire, ketchup, garlic powder, onion powder, salt, and pepper to the bowl. Mix gently by hand until just combined.
  3. Shape the mixture into 4 oval-shaped patties, approximately 3/4 inch thick. Press a small indentation (thumbprint) into the center of each patty to prevent puffing.
  4. Heat 2 tablespoons of oil in a 12-inch heavy skillet over medium-high heat. Sear the patties for 4-5 minutes per side until a mahogany crust forms. Remove patties and set aside.
  5. In the same skillet, melt the butter. Add the sliced mushrooms and onions. Sauté until the onions are caramelized and the mushrooms have released their moisture, about 8-10 minutes.
  6. Sprinkle the flour over the vegetables and cook for 1-2 minutes to remove the raw flour taste.
  7. Slowly whisk in the beef stock and the extra teaspoon of Worcestershire sauce, scraping the bottom of the pan to release the fond. Simmer until the gravy thickens.
  8. Return the beef patties to the skillet. Spoon the gravy over the meat and simmer for 2-3 minutes until heated through. Garnish with fresh thyme before serving.