Tender beef patties are seared until deeply browned, then simmered low and slow with sliced cremini mushrooms and onions until they're fork-tender and soaked through with flavor. The gravy builds off rich beef broth, ketchup, Worcestershire, and a touch of Dijon, thickened at the end with a simple cornstarch slurry until it's glossy and clings to every bite. A scatter of fresh parsley at the finish brightens the whole dish before it hits the table. It's a hands-off slow cooker dinner that turns humble ingredients into something deeply comforting, and it holds up beautifully as a gluten free option for weeknight dinners or Sunday comfort food. Serve it over mashed potatoes or rice to soak up every last drop of that mushroom gravy.
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In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide and shape into 8 oval patties, each about 3/4 inch thick.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches, sear the patties for 2 minutes per side until deeply browned on both surfaces, then transfer to a plate. The patties will not be cooked through at this stage.
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