Ingredients:

  • 1.5 lbs Ground Chuck (80/20 lean-to-fat ratio)
  • 0.5 cup Panko breadcrumbs
  • 1 large Egg, beaten
  • 0.25 cup Grated Parmesan cheese
  • 2 tbsp Whole milk
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dry mustard powder
  • 0.5 tsp Garlic powder
  • 0.5 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 8 oz Cremini mushrooms, thinly sliced
  • 1 large Yellow onion, thinly sliced into half-moons
  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 2 cups High-quality beef stock
  • 1 tbsp Tomato paste
  • 1 tsp Fresh thyme leaves, minced
  • 1 tsp Balsamic vinegar

Instructions:

  1. Combine the beaten egg, milk, Worcestershire sauce, dry mustard, garlic powder, salt, and pepper in a large bowl. Mixing the wet ingredients first prevents seasoning pockets in the meat.
  2. Add the 1.5 lbs ground chuck, Panko, and Parmesan cheese to the liquid mixture.
  3. Gently fold the ingredients together using your hands until just combined.
  4. Shape the mixture into 4 oval patties, roughly 3/4 inch thick.
  5. Place the patties on a plate and chill in the fridge for 15 minutes until firm to the touch.
  6. Heat a large skillet over medium high heat with a swirl of oil.
  7. Place patties in the pan and sear for 3-4 minutes per side until a dark brown crust forms.
  8. Remove the patties from the pan and set aside on a clean plate. Note: They will not be cooked through yet; we’ll finish them in the sauce later.
  9. In the same skillet, melt 2 tbsp butter and add the onions and cremini mushrooms.
  10. Sauté for 8-10 minutes until onions are translucent and mushrooms are golden.
  11. Stir in the flour and tomato paste, cooking for 2 minutes until the raw flour smell vanishes.
  12. Slowly whisk in the 2 cups beef stock, scraping up the browned bits (fond) from the bottom.
  13. Simmer for 5 minutes until the liquid thickens enough to coat a spoon.
  14. Slide the beef patties and any accumulated juices back into the gravy.
  15. Reduce heat to low and simmer for 10 minutes until the internal temperature hits 160°F.
  16. Stir in the balsamic vinegar and fresh thyme right before serving.