Instructions
Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Form the Patties: In a large bowl, gently combine the ground beef, chopped onion, garlic, breadcrumbs, egg, milk, salt, pepper, and Worcestershire sauce. Mix until just incorporated—avoid overworking. Shape into 4-5 oval or round patties.
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Brown the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, until a golden-brown crust forms. (They will finish cooking in the oven.) Transfer the seared patties to the prepared baking dish.
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Make the Gravy: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux. Gradually pour in the beef broth, whisking constantly until smooth. Stir in the Worcestershire sauce and dried thyme. Bring to a simmer and cook for 3-4 minutes, until thickened. Season with salt and pepper to taste.
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Bake: Pour the hot gravy evenly over the patties in the baking dish. Cover tightly with aluminum foil and bake for 30-35 minutes, until the patties are cooked through and tender.
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Serve: Spoon generous amounts of gravy over each patty. Enjoy immediately while hot and comforting.
Tips for Success:
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Don’t Overmix: Handle the meat mixture gently for the most tender patties.
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Deglaze: For an even richer gravy, splash a little beef broth into the hot skillet after browning the patties and scrape up the flavorful browned bits before making the roux.
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Make it Creamy: Stir a splash of heavy cream or a dollop of sour cream into the gravy just before serving for a richer, creamier sauce.
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Make Ahead: Assemble the patties, brown them, and prepare the gravy. Combine in the baking dish, cover, and refrigerate for up to a day. Add 5-10 minutes to the baking time when cooking from cold.
