Ingredients
For the Patties:
- 1½ lbs ground beef (85/15)
- â…“ cup breadcrumbs
- 1 large egg, beaten
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp dried thyme
For the Gravy:
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Mix the patties: In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, garlic, diced onion, salt, pepper, onion powder, and thyme. Mix gently until just combined.
- Shape the patties: Divide mixture into 6 equal portions and shape into oval patties about ¾-inch thick. Make a small indentation in the center of each.
- Sear the meat: Heat oil in a large skillet over medium-high heat. Sear patties 3-4 minutes per side until browned. Remove and set aside.
- Cook the vegetables: In the same skillet, melt butter over medium heat. Add sliced onions and cook 4-5 minutes. Add mushrooms and cook another 5-6 minutes. Stir in garlic for 30 seconds.
- Make the gravy: Sprinkle flour over vegetables and cook 1-2 minutes. Gradually add beef broth while stirring. Mix in Worcestershire sauce, tomato paste, mustard, and thyme.
- Simmer: Bring to a simmer and cook until gravy thickens, about 2-3 minutes. Season with salt and pepper.
- Finish cooking: Return patties to skillet, nestling them into the gravy. Cover and simmer 10-12 minutes until patties reach 160°F internally.
- Serve: Let rest 2-3 minutes, garnish with parsley, and serve hot with plenty of gravy.
Notes
- For best results, use ground beef with 85/15 lean-to-fat ratio
- Don’t overmix the meat mixture or patties will be tough
- Letting shaped patties rest in the fridge for 15-20 minutes helps them hold together
- Gravy will thicken as it sits; add more broth if needed when reheating
- Can substitute ground turkey or chicken for a leaner option
- For gluten-free, use GF breadcrumbs and flour/cornstarch
- Leftovers keep refrigerated for 4 days or frozen for 3 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Pan-fried, Simmered
- Cuisine: American
- Diet: Gluten Free