Burger Steak

Instructions

1. In a bowl, soak bread in broth. Tear with your hands until it resembles a soft paste.
2. In a big bowl, combine ground beef, soaked bread, onions, egg, salt, and pepper. Gently mix until combined.
3. Divide meat into portions and shape into patties. With your thumb, gently press in the center of each patty to make a slight indentation.
4. Get a skillet on medium heat and warm up oil. Add mushrooms and cook, stirring them around, for about 1 to 2 minutes. Use a slotted spoon, remove from pan and keep warm.
5. Add beef patties in a single layer and cook for about 1 to 2 minutes on each side or until golden at the edges but not cooked through. Remove burgers from pan and drain on paper towels. Keep warm.
6. In a saucepan on medium heat, heat the butter until melted. Sprinkle in the flour and whisk until it's smooth and blended. Keep cooking, stirring them around, for about 2 to 3 minutes or until roux turns lightly golden.
7. Slowly add beef stock, whisk until it's smooth, and Keep cooking until sauce begins to thicken. Add salt and pepper for the gravy.
8. Add meat patties in a single layer in the pan. Lower heat, cover, and Keep cooking for 10 to 15 minutes or until meat is fully cooked.
9. Mix in mushrooms during the last 5 minutes and Cook it until heated through. Serve while hot.
10. Don’t overwork the mixture, as this will toughen the meat and make the burgers denser. Combine the ingredients lightly until well incorporated, but Don't overmix.
11. Shape the patties a little larger than you like as they will shrink when they cook.
12. Do NOT flatten the patties when pan-frying, as pressing them down will release juices that moisten the burgers. Make a slight indentation in the center of each patty to keep it from bulging into a ball when frying.