Ingredients
Equipment
Method
Make the patties
- In a mixing bowl, combine ground beef, egg, and breadcrumbs, then season with salt and pepper to taste. Mix just until evenly incorporated.
- Shape the mixture into 4 oval patties. Keep them about the same thickness so they cook evenly.
Sear and caramelize
- Heat a cast iron skillet over medium-high heat, then sear the patties until deep golden-brown, about 4 minutes per side. Add a little seasoning as needed, and remove patties to a plate.
- Add butter and sliced onions to the same skillet. Cook until caramelized, about 10 minutes, stirring occasionally so the onions brown without burning.
Thicken the gravy and finish
- Stir in the flour and cook for about 30 seconds to remove the raw flour taste. Scrape up the browned bits from the pan.
- Whisk in beef broth and maple syrup, then simmer until the gravy thickens, about 5 minutes. Keep it at a steady simmer so it turns silky.
- Return patties to the skillet and simmer in the gravy for 5 minutes. Make sure the patties heat through and absorb some of the onion gravy.
Serve
- Serve hot, spooning gravy generously over each patty. Taste and adjust with a little extra salt and pepper if needed.
Notes
Caramelize the onions patiently—this is where most of the gravy’s depth comes from; stir often once they start browning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth or water. Freezing is best for the patties and gravy combined—freeze up to 2 months and thaw in the refrigerator before reheating. For a lighter option, use lean ground beef (e.g., 90/10) to reduce fat while keeping the gravy thick with the same flour amount.