Small Burger Steaks with Gravy and Mushrooms

Table of Contents

Components:

For the Steaks and Mini Burgers:

500g, or around 1 pound, of ground beef (or, if desired, or pig)
1/4 cup of bread crumbs
One little onion, diced finely
One minced garlic clove
One egg
One spoonful of soy sauce
One teaspoon of optional Worcestershire sauce
To taste, add salt and pepper.
One tablespoon of frying vegetable oil

For the gravy with mushrooms:

One spoonful of butter
One tablespoon of olive oil
One cup of sliced mushrooms, preferably button mushrooms
One little onion, diced finely
One minced garlic clove
One cup of chicken or beef broth
Half a cup of heavy cream (optional; adds richness to the gravy)
One spoonful of soy sauce
To taste, add salt and pepper.
One tablespoon water and one teaspoon cornstarch (for thickening)

Directions:

1. Prepare the Mini Burger Steaks: Ground beef, breadcrumbs, chopped onion, minced garlic, egg, soy sauce, Worcestershire sauce (if used), salt, and pepper should all be combined in a mixing dish.
Stir until all of the ingredients are thoroughly mixed. Avoid overmixing as this may cause the patties to become tough.
Depending on your preferences, form the ingredients into tiny, round patties that are between two and three inches in diameter.
In a skillet, heat one tablespoon of vegetable oil over medium heat.
The patties should be cooked through and golden brown after 3–4 minutes on each side of batch frying (internal temperature should exceed 160°F or 71°C).
After the patties are cooked, take them out of the skillet and place them aside.

2. Prepare the Mushroom Gravy: Heat the butter and olive oil in the same skillet over medium heat.
Cook the sliced mushrooms for five to seven minutes, or until they are golden brown and have released their moisture.
Cook for a further two to three minutes until the minced garlic and chopped onion are tender.
Stir to mix after adding the soy sauce and beef broth. To gradually decrease, let the mixture simmer for five minutes.
At this stage, add the heavy cream and mix to create a creamy gravy.
Make a slurry by combining the cornstarch and water in a small bowl. To thicken the gravy, add the slurry and mix thoroughly. Continue cooking for a further two to three minutes, or until the gravy has thickened to the consistency you want.
As necessary, add salt and pepper to taste and adjust the seasoning.

3. Put the dish together by returning the cooked mini burger steaks to the skillet along with the mushroom gravy.
To combine the flavors, spoon some of the gravy and mushrooms over the patties and cook for a few minutes.

4. Present the tiny burger steaks with mushroom gravy on a bed of sautéed veggies, steamed rice, or mashed potatoes.
Add some color and taste by garnishing with fresh parsley or chives.

Advice:

Modifications: For added taste, you can incorporate herbs like rosemary or thyme into the gravy.
Thickened Gravy: Just add a bit more cornstarch slurry and cook for a few more minutes to make the gravy thicker.
Cheese: For a cheesy touch, you can add melted cheese, such as Swiss or cheddar, on top of the patties before adding the gravy.