Heat the vegetable oil in a large skillet over medium-high heat. Cook the burger steaks until browned and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onion. Cook until the mushrooms are browned and the onion is softened, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes.
Sprinkle the flour over the mushrooms and onions, stirring to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes.
Stir in the heavy cream and season with salt and pepper to taste.
Return the burger steaks to the skillet, spooning the mushroom gravy over the top. Simmer for an additional 2-3 minutes to heat through.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings❤️
