Hamburger Steak with Gravy (TNT)

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This was soooooo good!  Perfect comfort food for the soul!  Paul loved it and said if I wanted to make this more often, he'd be fine with that!  

Hamburger Steak with Gravy  
 
1 cup Panko Bread Crumbs
1 pound ground round
1 egg, lightly beaten
2 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup fresh baby portabella mushrooms, sliced
1 medium sweet onion, thinly sliced
1 package (4.5 oz) Southeastern Mills Brown Gravy Mix

Place bread crumbs in a mixing bowl; add ground round, beaten egg, garlic, salt and pepper. Gently combine until blended, using your hands. Shape mixture into 4 patties.
Cook patties in hot oil in a large skillet over medium-high heat on each side until browned (about 2 minutes). Remove patties from skillet. Add mushrooms and onion to skillet, and saute until tender (about 5-6 minutes).
Prepare packaged brown gravy according to package instructions. Return patties to skillet with mushrooms, onions, and gravy, reduce heat to low and cook another 8-10 minutes or until patties are cooked through. 
 
Gail's Notes:  As usual, I added a bit of the cooked mushrooms (slightly chopped, about 1/4 cup) to the ground beef, but other than that, I pretty much followed the recipe.  I most definitely will make this again!  
 
BTW, I read that the uncooked patties can be frozen for up to 3 months (so you could double the patty mix, then freeze to save the extra patties for next time).

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