In a large bowl combine ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Mix gently until just combined.

Shape into 6 thick oval hamburger steaks. Avoid overworking the meat to keep the patties tender.

Heat olive oil in a large skillet over medium-high heat. Sear the hamburger steaks for about 4–5 minutes per side until deeply browned. Remove and set aside.

Reduce heat to medium. Melt the butter and add the sliced onions. Cook for 12–15 minutes until deeply golden and caramelized.

Stir in the garlic and cook for 30 seconds.

Sprinkle the flour over the onions and stir constantly for about 2 minutes.

Slowly whisk in the beef broth until smooth.

Add Worcestershire sauce, thyme, pepper, and a pinch of salt. Simmer for about 5 minutes until the gravy begins to thicken.

Return the hamburger steaks to the skillet. Spoon gravy over the tops.

Cover and simmer on low for 12–15 minutes until the patties are fully cooked and incredibly juicy.

Garnish with fresh parsley and serve hot over mashed potatoes with roasted vegetables.