Hamburger patties with onion mushroom gravy

⅓ cup breadcrumbs

1 egg, beaten

1 teaspoon seasoned salt

1 teaspoon garlic powder

½ teaspoon pepper

1½ pounds ground beef

1 cup all-purpose flour

2 tablespoons vegetable or canola oil

GRAVY:

1 cup small-diced onion

2 cups thinly sliced mushrooms Or canned will work in a pinch

¼ cup butter

⅓ cup flour

3 cups beef broth

½ teaspoon seasoned salt

¼ teaspoon pepper

In a large bowl, add breadcrumbs, egg, seasoned salt, garlic powder, pepper and ground beef. Mix well, making sure everything is fully incorporated into the beef.

Shape into regular-size hamburger patties.

Put the flour on a plate, and coat each hamburger patty on all sides. Tap off any excess.

Put a large saute' pan on medium-high heat. Add oil. When oil becomes hot, carefully add patties. Cook on both sides until brown, and then set aside.

In the same pan, keep the drippings from the burgers, and turn heat to medium. Add onions and cook for 3 to 5 minutes, until onions are tender. Add mushrooms, cooking for another 5 to 8 minutes, until mushrooms have softened. Adjust the heat as needed.

Add butter. When butter in completely melted, add flour to make a roux. Cook roux for 6 to 10 minutes, stirring continuously.

Slowly whisk in beef broth, making sure there are no lumps of flour. Add seasoned salt and pepper. Simmer on medium-low heat for 8 to 12 minutes, until thickened. Stir frequently during this time to prevent burning.

Return beef patties to the pan, submerging in gravy. Reduce heat, cover, and simmer for 10 minutes. Flip each patty, stir gravy, then cover and simmer for another 10 minutes.

Serve with mashed potatoes or rice,