NOTE: Hungry for some old-fashioned Country food? These steak burgers are loaded with flavor and smothered in rich onion and mushroom gravy. Served with your favorite mashed potatoes, this dish may turn out to be one of your favorites!
- 1 ½ pounds ground round or beef
- 1/3 cup plain breadcrumbs
- 2 large eggs
- 2 cloves garlic, minced
- 2 tablespoons fresh curly parsley, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- Mild olive oil
- 2 tablespoon butter
- 1 medium-size sweet onion, thinly sliced
- 1 (8-ounce) package sliced fresh mushrooms
- 1 envelope Lipton Recipe Secrets Beefy Onion soup mix
- 1 ½ cups water
- 2 tablespoons flour
- 1/3 cup water
- 1 cup beef stock
- Parsley sprigs
- In large bowl, combine the ground meat, breadcrumbs, eggs, garlic, parsley, salt, pepper, and Worcestershire sauce. With clean hands, mix the meat, breadcrumbs, eggs, and spices until well blended. Shape into 6 large patties.
- In large heavy skillet, pour ¼ cup olive oil and fry patties over medium-high heat, 4 to 6 minutes on each side. Remove patties from skillet. NOTE: Cook steak burgers longer for a well-done result.
- Melt butter in remaining oil. Add the onions, and fry over medium heat for about 6 minutes until onions start to look golden. Next, add the mushrooms and sauté until both onions and mushrooms are golden brown and tender; about 6 minutes.
- Blend Lipton soup mix and water and slowly add to pan. Bring mixture to a gentle boil. In small bowl, mix flour and water to a smooth consistency. Slowly add to gravy, stirring until thickened. Let the gravy become thick, and then add the 1 cup beef stock. Bring the gravy back to a gentle boil and return the steak burgers to the pan. Place lid over steak burgers and turn heat to low. Simmer 8 to 10 minutes, stirring bottom of pan once or twice to prevent sticking. If gravy is too thick, add a little water as desired. Serve on large platter; garnish with parsley sprigs if desired. Serves 6.