For the Beef Patties:
2 lbs. ground beef chuck (80% lean)
1/2 cup finely minced onion
3 tbsp. minced scallion
1/4 cup finely chopped fresh parsley
1 1/2 tsp. granulated garlic
1 tsp. onion powder
1 tsp. dried minced onion
1 1/4 tsp. salt
1/2 tsp. black pepper
1/2 cup panko bread crumbs
2 eggs, beaten
5 tbsp. flour, for dredging
2 tbsp. olive oil
1 large yellow or white onion, thinly sliced
1 large red onion, thinly sliced
1 tbsp. sugar
10 oz. sliced button mushrooms
4 cloves garlic, minced
1 tbsp. flour
1/2 cup dry red wine
4 cups (32 oz.) low sodium beef broth 2 tbsp. tomato paste (I like to use 'Amore' brand, the concentrated stuff in a tube)
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1 tsp. beef base (optional)
4 tbsp. water + 2 tbsp. cornstarch (cornstarch slurry)
1. Combine all the beef patty ingredients together by hand in a large bowl. Divide into 8 portions, then shape each one into an oval-shaped patty, about 3/4" thick. Lay patties flat on a foil or parchment-lined sheet pan and set aside.
2. Add 2 tbsp. of olive oil to a large saute pan and heat over medium high heat. Dredge beef patties in flour, shake off excess, and add to the pan. Cook four patties at a time, about 3-4 minutes per side, until browned. Remove patties to a plate. Brown the remaining 4 patties, adding another couple tsp. of olive oil to the pan, if needed.
3. In the same pan, add 1-2 tsp. of olive oil, then add the sliced onions. Stir in 1 tbsp. of sugar, then cook about 7-8 minutes until the onion starts to caramelize. Stir in the minced garlic and mushrooms and cook about 3-4 minutes until mushrooms start to soften. Add tomato paste and cook for a couple minutes until any liquid has evaporated from the mixture and the tomato paste starts to darken. Sprinkle 1 tbsp. of flour over the onion mixture, stir, and cook 1 minute.
4. Add the red wine and beef broth. Season with salt, pepper, and dried thyme. If you like a beefier flavor to the sauce, add 1 tsp. of beef base. Add the browned beef patties to the sauce in the pan, bring sauce up to a boil, then reduce heat to medium low, cover and simmer for about 10 minutes. Keep an eye on the beef patties to make sure they're not boiling in the sauce at any time, or that they don't overcook and shrink down to half their original size.
5. Serve with your fav mashed potatoes or over garlic-cheese toasts (spread slices of French bread or baguette with garlic butter, top with shredded Swiss & Parmesan cheeses, then bake in a 400F oven for about 10 minutes or until crisp).