°1 lb ground beef

°1 large Egg

°¼ cup breadcrumbs (plain)

°1 teaspoon Worcestershire sauce

°½ tsp each, salt and pepper

°¼ teaspoon garlic powder

°¼ teaspoon onion powder

°¼ teaspoon paprika

°1 tablespoon olive oil (extra virgin)

+Mushroom and onion sauce

°1 cup white onion (sliced ​​or use yellow onion)

°1 cup white mushrooms (sliced, button mushrooms or cremini mushrooms)

°1 tbsp garlic (chopped)

°2 tbsp Dried cherry (sherry cooking wine)

°2 cups beef broth

°1 tbsp cornstarch (+ 1 tbsp cold water)

*Instructions

Burger steaks

In a large medium-sized mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce and seasoning. (salt, pepper, garlic powder, onion powder, paprika). Mix until just combined (do not over mix).

Divide the burgers into 8 2-inch balls, then flatten them into patties.

Heat a large skillet, cast iron skillet or skillet over medium heat with the olive oil. Once the oil shimmers, place the portioned patties in your pan (cook in batches, if necessary).

Fry your burger patties until golden brown, about 3-4 minutes per side. Transfer the cooked patties to a plate or platter, cover with a square of aluminum foil and set aside. *Drain the fat if necessary before sautéing the onions and mushrooms.

Mushroom and onion sauce

Add sliced ​​mushrooms and onions to your skillet and sauté until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds then deglaze your pan with the cooking sherry wine.

Let the sherry simmer while you scrape the bottom of the pan to make sure all the fried bits are loosened, then add your beef broth and stir to combine. Whisk cornstarch slurry until well blended.

Bring the sauce to a boil then reduce the heat. Continue to simmer for 5 minutes, then place the browned burgers in the sauce and simmer over low heat. Cover and let the burgers cook in the sauce for 10 to 15 minutes before serving.

Enjoy