1 lb ground beef

1 large egg

1/2 cup panko breadcrumbs

2 tablespoons A1 steak sauce

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 tablespoon homemade steak seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon butter (for patties)

3 tablespoons butter (for gravy)

1 medium onion, thinly sliced

3 tablespoons all-purpose flour

2 1/2 cups beef broth or stock

Salt and freshly cracked pepper, to taste

8 oz sliced baby Bella mushrooms

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In a large mixing bowl, combine ground beef, egg, panko breadcrumbs, A1 steak sauce, Worcestershire sauce, ketchup, steak seasoning, garlic powder, and onion powder. Mix gently until just combined.
Form the mixture into 4–6 equal-sized oval patties.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the patties and cook 3–4 minutes per side until browned. Transfer to a plate and set aside.
In the same skillet, melt 3 tablespoons butter. Add sliced onions and mushrooms, cooking until softened and lightly browned, about 5–6 minutes.
Sprinkle flour over the onions and mushrooms, stirring to coat. Cook for 1–2 minutes to remove raw flour taste.
Gradually whisk in the beef broth, stirring constantly until smooth. Bring to a simmer and cook until the gravy thickens, 3–5 minutes.
Return the patties to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 8–10 minutes until patties are cooked through.
Season gravy with salt and pepper to taste. Serve hot with mashed potatoes, rice, or noodles.

For a lighter version, use ground turkey and chicken broth.

Double the mushrooms for a more robust gravy.

Use almond flour for a low-carb alternative to breadcrumbs.

Add fresh herbs like thyme or parsley to brighten the flavor.

Store in the fridge for up to 4 days or freeze for 3 months.