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4 oz 80/20 or 85/15 ground beef per patty (1-2 patties) in a zip-closure bag 1 tsp per patty of 1:1:1 SPG seasoning (kosher salt, 16 mesh coarse black pepper, graulated garlic) 1 tsp 1:1:1 SPG seasoning for gravy 1/2 of a medium onion, chopped medium 4 oz fresh mushrooms, sliced thick 1 cup boiling hot water 2 tsp beef bullion granules cooking oil (avocado oil recommended for the high smoke point) salt, to taste 2 Tbsp flour 3 oz cold water Use a 6-inch bottom-diameter skillet like a #40 cold handle carbon steel skillet or an 8" cast iron skillet. Cook mise en place, preparing all ingredients in advance so that you can give the cook your full attention. Easiest meat prep: Open zip-closure bag, add 1 tsp SPG seasoning per patty to ground beef, gently mix and then gently work into patty(ies) inside the bag. Easiest veggie prep: Cut ends off onion and peel; cut in half from top to bottom; place one half cut side down and cut small sections top-to-bottom as for Julienne slices; stack several sections and chop end-to end. Begin heating water. Wet skillet well with oil. Place on medium heat source, get oil hot, add burger patties. Cook 3-4 minutes on each side to brown; remove patties and set aside. Add more oil to skillet, then add sliced mushrooms and stir well until coated with oil. Add onions and sauté until they are well-sweated, about 5 minutes, stirring frequently. Add hot water, 1 tsp SPG seasoning and beef bullion granules; mix to dissolve. Return burger patties to skillet and simmer over medium/low heat for 20 minutes, stirring often to prevent sticking and basting the patties frequently to keep them moist. Flip the patties at the halfway point and adjust seasoning of the gravy if needed. Remove skillet from heat. Mix flour into cold water, completely, and then add mixture to the skillet in portions, mixing well to thicken the gravy. Serves one or two people; make 1 patty per person. Serve with rice, instant mashed potatoes or baked potato. To serve three or four people, double the recipe and use an 8-inch bottom-diameter skillet like a #70 cold handle carbon steel skillet or a 10" cast iron skillet; make 1 patty per person. This recipe was added: 30 June 2023 |