Ingredients:
- 5 lbs Ground Beef (80/20 blend recommended)
- 1/2 cup finely grated or pureed Onion
- 1 Large Egg, lightly beaten
- 1/2 cup Breadcrumbs (Panko or plain)
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tsp Salt
- 1/2 tsp freshly ground Black Pepper
- 2 Tbsp Olive Oil or Vegetable Oil
- 1 large Yellow Onion, thinly sliced (for gravy)
- 2 Tbsp Unsalted Butter
- 3 Tbsp All-Purpose Flour
- 2 cups Beef Broth (low sodium)
- 1/2 tsp Dried Thyme
- 1 Tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- Combine ground beef, grated onion, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, salt, and pepper in a mixing bowl. Mix gently by hand until just combined—do not overwork the mixture.
- Divide the mixture into 4 equal portions. Form into thick, oval or round patties, about 3/4 inch thick, and press a slight indent in the centre of each. Place patties on a plate and chill in the refrigerator for at least 15 minutes.
- Heat oil in a large, heavy-bottomed skillet over medium-high heat. Carefully sear the chilled patties for 4–5 minutes per side until deeply browned. Remove steaks from the skillet and set them aside.
- Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits. Add the thinly sliced onions and sauté slowly for 10–12 minutes until they are soft and beginning to caramelize.
- Sprinkle the flour over the softened onions and stir continuously for 1 minute to cook out the raw flour taste, creating a light roux.
- Slowly whisk in the cold beef broth, ensuring no lumps form. Bring the gravy to a gentle simmer, stirring occasionally, until it thickens nicely. Stir in the dried thyme, and season with salt and pepper to taste.
- Return the seared hamburger steaks to the gravy. Lower the heat, cover the skillet partially, and let them simmer gently in the gravy for 8–10 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from heat. Sprinkle with fresh parsley just before serving over mashed potatoes.