Ingredients:

  • 500g Beef Mince (20% fat/80% lean)
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Whole milk
  • 1 Large egg, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 200g Cremini mushrooms, sliced
  • 1 cup Beef broth
  • 1/4 cup Heavy cream
  • 1 tbsp Butter

Instructions:

  1. Mix 1/2 cup Panko with 2 tbsp milk in a small bowl until it forms a thick paste.
  2. Combine the lightly beaten egg, 1 tbsp Worcestershire, garlic powder, onion powder, salt, and pepper.
  3. Place 500g beef mince in the large bowl and pour the binder mixture and panko paste over it.
  4. Use your fingertips to toss the meat and binders together until just combined.
  5. Divide the mixture into 4 equal portions (about 125g each) and gently pat into 1/2 inch thick discs.
  6. Use your thumb to make a slight indentation in the center of each patty.
  7. Place your skillet over medium high heat with a teaspoon of oil until it barely starts to smoke.
  8. Carefully place patties in the pan. Cook for 4-5 minutes until a deep brown crust forms.
  9. Turn the patties over and cook for another 4 minutes until the internal temperature hits 160°F.
  10. Remove meat to a plate. In the same pan, add 1 tbsp butter and 200g sliced mushrooms, cooking until they are golden and squeaky.
  11. Pour in 1 cup beef broth and 1/4 cup heavy cream. Simmer for 3 minutes until the liquid coats the back of a spoon.