*Southern-Hamburger-Steak with Onion-Mushroom-Gravy*


+For the minced steak patties
°1 large egg
°1/4 cup breadcrumbs
°6 slices of bacon, cooked and chopped
°1 teaspoon seasoned salt
°3 tablespoons of olive oil
°1-1/2 pounds ground beef
°1 large onion, diced
°1 teaspoon garlic powder
°1/2 teaspoon fresh black pepper
°1 cup all-purpose flour
+For the mushroom and brown onion sauce:
°1 large onion, chopped
°1 cup beef broth
°1 cup of water
°1/4 cup all-purpose flour
°1/4 teaspoon seasoning salt
°1/4 teaspoon black pepper
°1 tablespoon master sauce (orange top)
°2 cups freshly sliced ​​mushrooms


In a large bowl, combine all the ingredients for the galette EXCEPT the flour and olive oil and mix well. Shape into 4-6 burger patties - all the same size. In your reserved flour, dip each pancake to coat both sides well.
In a large semi-deep skillet, heat the olive oil over medium heat and place each of the patties in the skillet. Cook until browned on both sides, remove and set aside - reserving any cooking juices for the sauce.
In the pan with the cooking juices, add the sliced ​​onions to the pan, add a tsp water & cooking on medium heat until caramelized, stir frequently. 
In another medium-sized bowl, whisk together beef stock, water, 1/4 cup flour, seasoning salt, pepper, Worcestershire and gravy master, until fluffy. well mixed.
Pour this mixture into the pan with the onions and stir constantly, until the mixture begins to thicken. Return your cooked burgers to the pan, turning them a few times to coat each side with the sauce, you want to make sure they absorb the sauce on each side.
Add your sliced ​​mushrooms, then reduce the heat to low.
Cook, covered, about 20 minutes more, making sure to turn them every 5 minutes to coat well. Serving on buttered mashed potatoes.