For the beef patties:

2 pounds lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup bread crumbs
1 1/2 teaspoons mustard
1 egg

For the gravy:

1 tablespoon oil or so (I use canola)
1 large onion, sliced
1 large clove garlic, chopped
1 pint sliced button mushrooms or baby portabellas
1 teaspoon salt
1/2 teaspoon black pepper
2 rounded tablespoons cornstarch
1 14.5 ounce can lower sodium salt beef broth, divided
1 tablespoon molasses
2 teaspoons ketchup
1 12- ounce can beer (I use Honey Brown. Only 1/2 can is used in recipe.)


Combine all of the burger ingredients. Divide into quarters. Shape each into a 3/4" thick oval.

Whisk 1/2 cup beef broth and cornstarch in a small bowl until there are no lumps. Set aside.

Add oil to a large preheated skillet on medium to medium high heat. Add beef patties. Cook 3 minutes on each side until the outside is crusty and brown. Transfer to a platter. If there is not enough room in the skillet, cook patties in batches.

Using the same skillet, on medium heat, add onion, mushrooms, and garlic. Add salt and pepper. Cook, covered, stirring frequently for 6 minutes or until the onion is translucent and the mushroom is tender.

Ad 1/2 can beer (the remaining 1/2 will be unused), molasses, and ketchup. Whisk ketchup smooth. Allow beer to come to a boil. Add beef broth and return the patties to the skillet. Bring to a boil. Cover and simmer on medium low for 15 minutes.

Whisk the cornstarch slurry again. Add 3/4 of it to the gravy. Bring heat up to medium high, stirring frequently until gravy bubbles and thickens. If too thin after bubbling for a minute, add the remaining slurry. Adjust seasoning to taste. Remove from heat.

Great served with mashed potatoes, rice, or polenta.

Makes 4 servings.