Hamburger Steak with Brown Gravy & Grilled Onions

This is another one of my family’s favorite Hawaiian Style dinners.   Seasoned ground beef patties, smothered in brown gravy and topped with grilled onions.  All you need now is the rice and macaroni salad.
When I season ground meat, I like to mix the ingredients together first without the meat.   That way when I add in the meat the seasonings distribute evenly.  I also like to cook with a large nonstick pan so I can easily wipe out the pan with paper towels between batches.  This allows the first and the last batch to cook perfectly.
Before I start cooking the patties I sauté a sliced onion in about 1 Tbsp. oil so I don’t have to dirty another pan and place them on the side.
2 pounds  ground beef
2 slices  bread, crust cut off and cut into small pieces
1 small  onion, chopped small
¼ cup  water
2 Tbsp.  ketchup
1   egg
1 tsp.  Worcestershire 
1 tsp.  kosher salt, (if you use table salt use ½ tsp.)
1 tsp.  black pepper
Place all the ingredients except the ground beef into a mixing bowl and mix well.  Add the ground beef and mix to blend.  Divide mixture into 4 and make 2 patties out of each section.  
Heat a large nonstick frying pan on med-high.  Add 1 Tbsp. oil and cook the sliced onions for 3 – 4 minutes and set aside.  In the same pan cook the hamburger patties (no oil is needed) for 4 – 5 minutes per side.  Wipe out the pan between batches with a paper towel to clean the pan.  
Serve with grilled onions and brown gravy (recipe below)
This brown gravy recipe is fast and easy to make.  You probably already have most of the ingredients in your fridge or pantry.  I used a combination of beef and chicken broth.  But you can easily stick with all beef if you prefer a beefier flavor.
The leftover gravy will thicken up but reheats well; reheat over a med heat stirring with a whisk, thin out with water to get your desired consistency.   Taste and readjust with salt and pepper if needed.
*For a traditionally flavored gravy use oil and for a richer gravy use butter.
½ cup  butter or oil 
½ cup  flour
3 Tbsp.  ketchup
1 Tbsp.  Worcestershire sauce
1 14 oz. can beef broth, Swanson’s
1 14 oz. can chicken broth, Swanson’s
½ tsp.  kosher salt
½ tsp.  black pepper
Make a roux by melting the butter or oil in a pot over med heat.  Add flour and mix to blend well.  Allow the roux to cook for a couple of minutes to remove the raw flour taste.  Add the ketchup, worcestershire and broth to the roux an mix with a whisk.  Bring to a boil, turn down to low and let simmer for 5 minutes.  Taste, then season with salt and pepper as needed.