Juicy, deeply seared beef patties simmer in a rich, savory gravy built from golden onions, earthy cremini mushrooms, and a splash of beef broth for depth. A touch of Worcestershire and tomato paste rounds out the gravy with a tangy, umami backbone, while garlic and a slow butter-braised onion give it real body and shine. The patties themselves stay tender and well-seasoned, with Dijon mustard and garlic powder working into the meat for extra flavor in every bite. Once nestled back into that glossy gravy and simmered until cooked through, they soak up all that savory richness. Finished with a scatter of fresh parsley, this is comfort food at its heartiest — and it's a great pick for a gluten free dinner rotation, since the whole dish comes together as a satisfying, spoon-the-gravy-over-mashed-potatoes kind of meal.
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In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both surfaces. The patties will not be cooked through at this point. Transfer to a plate and set aside.
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