BURGERS:
⅓ cup breadcrumbs
1 12-ounce pack bacon, thinly sliced and cooked until crispy
1 egg, beaten
1 teaspoon seasoned salt
1 teaspoon garlic powder
½ teaspoon pepper
1½ pounds ground beef
1 cup all-purpose flour
2 tablespoons vegetable or canola oil
GRAVY:
1 cup small-diced onion
4 cloves garlic, minced
2 cups thinly sliced mushrooms
¼ cup butter
⅓ cup flour
3 cups beef broth
½ teaspoon seasoned salt
¼ teaspoon pepper
For the burgers:
In a large bowl, add breadcrumbs, bacon, egg, seasoned salt, garlic powder, pepper and ground beef. Mix well, making sure everything is fully incorporated into the beef.
Shape into regular-size hamburger patties.
Put the flour on a plate, and coat each hamburger patty on all sides. Tap off any excess.
Put a large saute pan on medium-high heat. Add oil. When oil becomes hot, carefully add patties. Cook on both sides until brown, and then set aside.
For the gravy:
In the same pan, keep the drippings from the burgers, and turn heat to medium. Add onions and garlic, and cook for 3 to 5 minutes, until onions are tender. Add mushrooms, cooking for another 5 to 8 minutes, until mushrooms have softened. Adjust the heat as needed.
Add butter. When butter in completely melted, add flour to make a roux. Cook roux for 6 to 10 minutes, stirring continuously.
Slowly whisk in beef broth, making sure there are no lumps of flour. Add seasoned salt and pepper. Simmer on medium-low heat for 8 to 12 minutes, until thickened. Stir frequently during this time to prevent burning.
Return beef patties to the pan, submerging in gravy. Reduce heat, cover, and simmer for 10 minutes. Flip each patty, stir gravy, then cover and simmer for another 10 minutes.
Serve with mashed potatoes or rice, and garnish with fresh parsley.
Pro tip: You can substitute ground turkey for the beef, but ground turkey doesn't have as much fat, so you might not get much in the way of drippings for the gravy. Use a little broth and butter if you need extra liquid and flavor for your gravy mixture.