Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 8 oz cremini mushrooms, sliced thin
  • 1 small yellow onion, thinly sliced
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium beef bone broth
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. In a mixing bowl, combine the milk and panko breadcrumbs. Let sit for 5 minutes to form a panade paste.
  2. Incorporate the garlic powder, onion powder, paprika, egg, salt, and pepper into the panade. Gently fold in the ground beef until just combined; do not overwork the meat.
  3. Shape the mixture into 4 oval patties, approximately 3/4 inch thick.
  4. Heat olive oil in a large cast-iron skillet over medium-high heat. Sear patties for 4 minutes per side until a deep mahogany crust forms. Remove patties and set aside.
  5. In the same skillet, sauté sliced mushrooms and onions until softened and browned. Sprinkle with flour and cook for 1 minute to create a roux.
  6. Slowly whisk in the beef bone broth and Worcestershire sauce. Simmer until the gravy thickens.
  7. Return the patties to the skillet, spooning the gravy over them. Reduce heat to low and simmer for 5-7 minutes until the sauce is velvety and clings to the meat. Garnish with fresh parsley before serving.