This gravy is the bomb! I'd add something more to the patties themselves to bring out some flavor, but it's still good. :)
1 lb. extra-lean ground beef
1/2 cup unseasoned bread crumbs
1/2 cup skim milk
1 egg white
1/4 cup finely chopped onion (I added some minced garlic as well)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
GRAVY (I tripled this gravy as it never lasts)
3/4 cup beef broth
1/4 cup dry red wine or beef broth*
1 tablespoon cornstarch
1/4 teaspoon dried thyme leaves
1 (2.5-oz.) jar sliced mushrooms, drained
* One-fourth cup water plus 1 teaspoon Worcestershire sauce can be substituted for red wine.
1. In medium bowl, combine all pattie ingredients; mix gently. (Mixture will be moist.) Shape into 6 oval patties, about 3/4 inch thick.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.
3. In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.