Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 0.5 cup panko breadcrumbs
  • 3 tbsp whole milk
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp neutral oil
  • 8 oz cremini mushrooms, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups high-quality beef stock
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes to form a panade paste.
  2. Add the beaten egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper to the panade. Mix well.
  3. Gently fold the ground beef into the mixture until just combined. Divide into 4 oval patties, roughly 3/4-inch thick, and create a small indentation in the center of each.
  4. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Sear the patties for 4 minutes per side until a dark brown crust forms. Remove patties from the pan and set aside.
  5. In the same skillet, melt the butter. Add the sliced mushrooms and onions. Sauté for 5-7 minutes until the mushrooms are golden brown and the onions are translucent.
  6. Sprinkle the flour over the vegetables and cook for 2 minutes while whisking to remove the raw flour taste.
  7. Slowly pour in the beef stock while whisking constantly. Add the thyme. Simmer for 3-5 minutes until the gravy thickens.
  8. Return the beef patties to the skillet, spooning the mushroom gravy over them. Simmer for another 5 minutes until the internal temperature hits 160°F, and garnish with fresh parsley.