Categories: Ground Beef, Hamburgers, Main Dish

Ingredients

• 1 lb ground sirloin
• 1/2 cup plain breadcrumbs
• 1 medium onion , finely chopped
• 2 garlic cloves , minced
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 tablespoon canola oil
• 3 tablespoons cornstarch
• 2 cups beef broth
• 8 ounces white mushrooms , sliced
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• 4 hamburger buns

Directions

1. In a bowl, gently mix together the beef, bread crumbs, half of the onion, garlic, egg, salt, and pepper; form into 4 patties, each ¾ inch thick.

2. Heat the oil in a large skillet over med-high heat; cook the burgers until just cooked through, about 3-5 minutes per side.

3. Remove patties from the pan and set aside; reserve pan drippings.

4. In a bowl, mix the cornstarch with 1 cup broth.

5. To the reserved drippings, add the remaining onion and mushrooms; cook, stirring over med-high heat for about 2 minutes or until just softened, scraping the browned bits off the bottom of the pan.

6. Add in the remaining 1 cup broth, ketchup, Worcestershire sauce, and mustard; whisk in the broth/cornstarch mixture and bring to a boil for 1 minute; decrease heat to low, return burgers to the pan, and simmer for 3-5 minutes.

7. Serve on hamburger buns; top off with some of the pan juices.

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