INGREDIENTS:

PATTIES:

• 1 pound ground beef
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon ground mustard
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• ¼ cup panko bread crumbs
• 1 egg
• 1 tablespoon canola oil

GRAVY:

• ½ tablespoon canola oil
• ½ medium yellow onion, sliced
• 1 large king oyster mushroom, sliced
• 8 shiitake mushrooms, stemmed and sliced
• 2 cups beef broth, divided
• 2 teaspoons Dijon mustard
• 2 teaspoons dried tarragon
• 2 tablespoons cornstarch

INSTRUCTIONS:

1. Begin making the patties by using your hands to combine all of the patty ingredients—except the oil—in a large bowl. Split the meat into 5 equal portions and form into patties that are about 3/4-inch thick.
2. Heat the canola oil in a large saute pan or skillet over medium-high heat. Place the patties in the pan and cook until the bottoms have browned, about 2 minutes. Flip and brown the other side, about 2 minutes more. Remove the patties from the pan and set aside. They will still be raw in the middle.
3. To make the gravy, add the ½ tablespoon canola oil to the pan, still over medium-high heat. Add the onion, oyster mushrooms, and shiitake mushrooms, and saute until softened, about 3 minutes. Add 1 ½ cups of the beef broth, along with the Dijon mustard and tarragon. Cover and cook for 5 minutes.
4. In a small bowl, stir together the cornstarch and remaining ½ cup beef broth. Slowly add the cornstarch slurry to the pan and whisk together until the gravy thickens slightly.
5. Add the patties back to the pan and reduce the heat to medium. Cover and simmer the patties for 7 minutes. Flip and simmer for another 7 minutes, then serve the patties with noodles or mashed potatoes, topped with the gravy.

Here are some variations you can try for this recipe:

1. Mushroom Gravy Variation:
   • Instead of using beef broth, use mushroom broth for the gravy.
   • Add a variety of wild mushrooms (such as chanterelles, porcini, or morel) in addition to or instead of the shiitake and oyster mushrooms.
   • Enhance the mushroom flavor by adding a splash of red wine or balsamic vinegar to the gravy.
2. Cheese-Stuffed Patties:
   • Create a pocket in each patty by making a small indentation in the center.
   • Stuff the pockets with a blend of shredded cheese (cheddar, Swiss, or mozzarella) mixed with finely chopped herbs (parsley, chives, or thyme).
   • Cook the patties as instructed and serve with the mushroom gravy.
3. Spicy Cajun Version:
   • Add Cajun or Creole seasoning to the ground beef mixture for a spicier kick.
   • Replace the thyme and tarragon with dried oregano, basil, and paprika.
   • Serve the patties with a spicy tomato-based sauce made with diced tomatoes, onions, bell peppers, and a dash of hot sauce.
4. Asian-Inspired Twist:
   • Add minced garlic and grated ginger to the ground beef mixture for an Asian flair.
   • Instead of the mushroom gravy, serve the patties with a light soy-based sauce, mixed with a bit of hoisin sauce and sesame oil.
   • Garnish with chopped green onions and toasted sesame seeds.
5. Herb-Crusted Patties:
   • Mix a combination of fresh herbs (such as thyme, rosemary, parsley, and sage) into the ground beef mixture.
   • Skip the gravy and serve the herb-crusted patties with a simple pan sauce made by deglazing the pan with white wine and adding a pat of butter.