Ingredients:

  • 1.5 lb ground beef (80/20)
  • 0.5 cup plain breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 2 tbsp Worcestershire sauce, divided
  • 0.25 cup yellow onion, finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz cremini mushrooms, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cups low-sodium beef stock
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp fresh thyme, chopped

Instructions:

  1. In a large bowl, combine the 0.5 cup breadcrumbs, 0.25 cup whole milk, the beaten egg, 1 tbsp of the Worcestershire sauce, and the grated onion. Let this sit for 5 minutes.
  2. Add the ground beef to the bowl and gently mix with the salt and pepper until just combined. Avoid over-kneading. Shape the mixture into 4 equal oval patties, approximately 3/4 inch thick.
  3. Heat 1 tbsp of oil in your skillet over medium high heat. Add the patties and cook for 4-5 minutes per side until a deep brown crust forms. Remove patties from the skillet and set aside.
  4. In the same skillet, add the 8 oz sliced mushrooms and sliced onions. Sauté for 6-8 minutes until the vegetables are browned and have picked up the fond from the bottom of the pan.
  5. Push the vegetables to the side and melt 2 tbsp unsalted butter in the center. Whisk in 2 tbsp flour and cook for 1-2 minutes. Gradually whisk in the beef stock, the remaining tablespoon of Worcestershire sauce, and the fresh thyme.
  6. Return the beef patties to the skillet. Simmer the patties in the gravy for 8-10 minutes until the sauce has thickened and the meat is cooked through, allowing the flavors to bond.