Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1/4 cup breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz baby bella mushrooms, sliced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1 tsp soy sauce

Instructions:

  1. In a large bowl, gently combine the ground beef, breadcrumbs, beaten egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until just combined, taking care not to overwork the meat.
  2. Shape the mixture into four oval patties, approximately 3/4 inch thick. Press a small indentation into the center of each patty to prevent bulging during cooking.
  3. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Sear the patties for 4–5 minutes per side until a deep mahogany crust forms. Remove patties from the pan and set aside on a plate.
  4. In the same skillet, add the sliced mushrooms and diced onion. Sauté until the mushrooms are browned and their liquid has evaporated.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the beef broth, soy sauce, and fresh thyme. Simmer for approximately 10 minutes to reduce the liquid.
  7. Whisk the cornstarch into the cold water to create a slurry, then stir it into the simmering gravy. Continue to cook until the sauce thickens to a velvety consistency.
  8. Return the seared patties to the skillet, spooning the mushroom gravy over them. Simmer for a few minutes until the beef is cooked through.
  9. Garnish with chopped fresh parsley before serving.