Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/4 cup whole wheat breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz sliced cremini mushrooms
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch dissolved in 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Combine lean ground beef, whole wheat breadcrumbs, beaten egg, Worcestershire sauce, garlic powder, salt, and black pepper in a bowl. Mix gently by hand to avoid overworking the meat. Form into 4 oval patties, roughly 3/4 inch thick, pressing a small indentation into the center of each.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Sear patties for 3–5 minutes per side until a deep mahogany-colored crust forms. Remove patties from the pan and set aside on a plate.
  3. In the same skillet, add sliced onions and cremini mushrooms. Sauté until onions are translucent and mushrooms are golden brown. Stir in minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  4. Pour in the beef broth and stir, scraping up the browned bits from the bottom of the pan. Stir in the cornstarch slurry and simmer until the gravy thickens and becomes glossy. Return the patties to the pan and simmer briefly to glaze.
  5. Garnish with chopped fresh parsley before serving.