In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder, and chopped onion.

Season the mixture with Worcestershire sauce, salt, and black pepper.

Mix until everything is well incorporated but avoid over-mixing, which can toughen the patties.

Note: Mixing by hand is the best way to feel the mixture’s texture and ensure it’s just right.

Divide the mixture into four equal parts and shape each into a 3/4-inch thick patty.

Heat the olive oil in a large skillet over medium-high heat.

Add the patties to the skillet, and cook for about 4 to 5 minutes on each side, or until a nice crust forms and the patties are cooked through.

Warning: Keep an eye on the heat to prevent the outside from burning before the inside is cooked.

Remove the patties from the skillet and set aside.

In the same skillet, add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Mix cornstarch with water to make a slurry and stir it into the simmering broth until thickened.

Fact: Gravy made in the same pan as the meat picks up incredible flavors from the caramelized bits stuck at the bottom!