Step 1: Make the Beef Mix In a large bowl, combine panko and milk. Let it sit for 5 minutes to get all mushy. Add ground beef, egg, Worcestershire, Dijon, grated onion, garlic, salt, pepper, and smoked paprika. Mix gently with your hands — don’t overwork it or you’ll get tough patties. Form into 4-6 oval patties about 3/4 inch thick.

Step 2: Sear Those Beauties Heat olive oil in a large skillet over medium-high heat. Add patties and cook for 4-5 minutes per side until golden brown and cooked through (internal temp should hit 160°F). Transfer to a plate and tent with foil.

Step 3: Build the Gravy Foundation In the same skillet (don’t clean it — those brown bits are flavor gold), melt butter over medium heat. Add sliced onion and cook for 5-6 minutes until softened and lightly caramelized. Add mushrooms and cook another 4-5 minutes until they release their moisture. Add garlic and cook 1 minute until fragrant.

Step 4: Thicken It Up Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes. Slowly whisk in beef broth, scraping up all those tasty brown bits. Add Worcestershire, thyme, salt, and pepper. Bring to a simmer.

Step 5: Bring It All Together Return the patties to the skillet, nestling them into the gravy. Cover and simmer for 8-10 minutes, letting the flavors get cozy. Stir in heavy cream if using. Taste and adjust seasoning — more salt? More Worcestershire? You’re the boss.

Step 6: Serve and Bask in the Glory Plate the patties and smother them with that gorgeous gravy. Sprinkle with fresh parsley and serve with creamy mashed potatoes and your favorite green veggie.