Ingredients:

  • 1 lb (450 g) ground beef, 85% lean
  • 1 large egg (50 g), lightly beaten
  • 1/4 cup (30 g) plain dry breadcrumbs
  • 3 tbsp (45 ml) whole milk
  • 1/2 tsp (3 g) kosher salt
  • 1/2 tsp (1 g) black pepper, freshly ground
  • 1/2 tsp (1.5 g) garlic powder
  • 1 tbsp (15 ml) vegetable oil, for searing
  • 2 tbsp (28 g) unsalted butter
  • 1 cup (150 g) thinly sliced yellow onion (about 1 medium onion)
  • 8 oz (225 g) cremini mushrooms, thinly sliced
  • 2 tbsp (16 g) all-purpose flour
  • 1 1/2 cups (360 ml) low-sodium beef broth
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) soy sauce
  • 1/2 tsp (1 g) dried thyme
  • 1 g black pepper (about 1/3 tsp), for the gravy
  • 1 tbsp (4 g) chopped fresh parsley, for finishing (optional)

Instructions:

  1. In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes until fully soaked and paste-like.
  2. Add the egg, kosher salt, black pepper, and garlic powder to the bowl. Mix well.
  3. Add the ground beef and mix with your fingertips just until the seasonings are evenly distributed. Do not overwork the meat.
  4. Divide the mixture into 4 equal portions. Shape each into an oval patty about 3/4 inch (2 cm) thick. Press a shallow dimple into the center of each patty.
  5. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers.
  6. Add the patties in a single layer. Leave them undisturbed for 4 to 5 minutes, until a deep brown crust forms and the patties release easily from the pan.
  7. Flip the patties and cook 3 to 4 minutes more. Do not press down with the spatula.
  8. Check the thickest part with an instant-read thermometer. It should reach 160°F (71°C). Transfer the patties to a plate and tent loosely with foil.
  9. Reduce the heat to medium. Add the butter to the skillet and let it melt into the drippings, scraping up the browned bits from the bottom.
  10. Add the onions and mushrooms. Cook 6 to 8 minutes, stirring occasionally, until the onions are soft and golden at the edges and the mushrooms have released their liquid and turned deep brown.
  11. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until pale golden and toasty-smelling, not floury.
  12. Slowly pour in the beef broth while whisking to prevent lumps. Stir in the Worcestershire sauce, soy sauce, dried thyme, and 1 g black pepper.
  13. Bring the gravy to a gentle simmer and cook 4 to 5 minutes, until it coats the back of a spoon.
  14. Return the patties and any juices from the plate to the skillet. Spoon the gravy over them, cover, and simmer on low for 5 minutes.
  15. Remove from the heat and let rest 5 minutes. Sprinkle with chopped parsley, if using, and serve.