Ingredients:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
8 oz mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup heavy cream
Fresh parsley, chopped (for garnish)
Instructions:
In a large bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, egg, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Mix until well combined.
Form the mixture into small burger patties, about 2-3 inches in diameter.
In a large skillet, heat the olive oil over medium-high heat. Add the burger patties and cook until browned on both sides and cooked through, about 4-5 minutes per side. Remove the patties from the skillet and set aside.
In the same skillet, add the butter and let it melt. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes.
Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 5 minutes.
Stir in the heavy cream and cook for another 2-3 minutes until the gravy is smooth and creamy.
Return the mini burger steaks to the skillet, spooning the mushroom gravy over the top. Cook for an additional 2-3 minutes to heat everything through.
Serve the mini burger steaks with mushroom gravy hot, garnished with chopped fresh parsley.