Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely diced (about 1/2 cup/60g)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 small onion, thinly sliced (about 1/2 cup/60g)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups (475ml) beef broth (low sodium recommended)
  • 1/4 cup (60ml) dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. In a large bowl, combine the ground beef, panko breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Gently mix until just combined. Do not overmix.
  2. Divide the mixture into 4 equal portions. Shape each portion into an oval-shaped patty, about 3/4 inch thick. Then let rest in fridge for 15 min.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until browned. Remove from the skillet and set aside.
  4. Add butter to the skillet. Add sliced mushrooms and onion and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.
  6. Add Worcestershire sauce, thyme, salt, and pepper to the gravy. Bring to a simmer and cook until the gravy thickens to your desired consistency, about 5-7 minutes.
  7. Gently place the seared patties back into the gravy. Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the patties are cooked through and the internal temperature reaches 165°F (74°C).
  8. Garnish with fresh parsley (if desired) and serve hot.