Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1/4 cup whole wheat breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp dried thyme

Instructions:

  1. In a large bowl, combine lean ground beef, whole wheat breadcrumbs, beaten egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix with your hands or a fork until just combined; do not overwork the meat. Form into 4 oval patties, roughly 3/4 inch thick.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Place patties in the pan and sear for 3–5 minutes per side until a deep brown, mahogany-colored crust forms. Remove patties from the pan and set aside on a plate.
  3. In the same skillet, add sliced onions and mushrooms. Sauté until the onions are translucent and the mushrooms have released their moisture and turned golden. Stir in the minced garlic and thyme for 1 minute until fragrant.
  4. Pour in the beef broth and scrape the bottom of the pan to release the browned bits. Stir in the cornstarch slurry (cornstarch mixed with cold water) and simmer for 2–3 minutes until the gravy thickens.
  5. Return the patties to the pan, spooning the gravy over them, and simmer for another 5 minutes until cooked through.