Ingredients (serves 4)
Patties
1 lb (450 g) ground beef
1/3 cup breadcrumbs (or crushed crackers)
1 egg
2 Tbsp milk
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper
Gravy
8 oz (225 g) mushrooms, sliced
1 small onion, thinly sliced
2 cups beef broth
1 packet brown gravy mix or 2 Tbsp cornstarch + 2 Tbsp cold water
1 Tbsp Worcestershire sauce
1 tsp soy sauce (optional, extra savory)
Fresh parsley (optional, for finish)
How to Make It
Mix the patties
Gently combine all patty ingredients. Form 4 oval patties (don’t overwork the meat—keeps them tender).
(Optional but tasty) Sear
Quickly brown patties in a hot pan with a little oil, ~1–2 minutes per side. This adds flavor, but you can skip if you’re in full slow-cooker mode.
Load the slow cooker
Scatter mushrooms and onions on the bottom. Lay patties on top.
Add gravy base
Whisk broth, gravy mix (or Worcestershire + soy). Pour over everything.
Cook
Low: 6–7 hours
High: 3–4 hours
Patties should be cooked through and tender.
Thicken (if needed)
If using cornstarch: stir the slurry into the cooker, cover, and cook 15–20 minutes on High until glossy and thick.
Serve
Spoon that mushroom gravy over the steaks. Finish with parsley if you’re feeling fancy.
Serve With
Mashed potatoes (classic)
Egg noodles or rice
Green beans or steamed broccoli on the side
Little Upgrades
Extra rich gravy: Stir in 1–2 Tbsp butter at the end.
Creamy vibe: Add 2–3 Tbsp sour cream at the end (off heat) and gently stir.
Make it lighter: Use ground turkey and low-sodium broth.
Want this converted for an Instant Pot or oven-baked version?
