Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1/3 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp low-sodium Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 8 oz cremini mushrooms, sliced thin
  • 1 small yellow onion, sliced into half-moons
  • 2 cups reduced-sodium beef broth
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, gently combine the ground beef, panko, beaten egg, Worcestershire sauce, garlic powder, onion powder, sea salt, and black pepper using a fork. Do not overwork the meat.
  2. Shape the mixture into 4 oval patties, approximately 3/4 inch thick. Press a small indentation in the center of each patty to ensure even cooking and prevent doming.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Once shimmering, add the patties and sear for 3–4 minutes per side until a dark mahogany crust forms. Remove patties from the pan and set aside.
  4. In the same skillet, add the sliced mushrooms and onions. Sauté for 5 minutes until the moisture has evaporated and the vegetables begin to brown, picking up the beef fond from the bottom of the pan.
  5. Whisk the flour into the vegetable mixture and cook for 1 minute. Gradually pour in the beef broth and Dijon mustard, whisking constantly to create a smooth gravy. Return the patties to the pan and simmer for 5 minutes until the sauce thickens and the beef is cooked through.
  6. Garnish with fresh chopped parsley before serving.