Serve with rice or mashed potatoes

STEAK PATTIES
1 Lb Ground Beef
1/2 Cup Panko Bread Crumbs
1/2 Cup Medium Onion, finely minced
2 Cloves Garlic
1 Large Egg
1 Tbs Soy Sauce or Braggs Liquid Amino
1/2 Tsp Worcestershire Sauce
Salt and Pepper to taste

GRAVY
1 mall can of sliced mushrooms (about 8 or 9 Fresh)
1/2 medium onion
4 cloves garlic
1 small can of beef stock
1 tbs soy sauce or Braggs
1 Tbs Worcestershire Sauce
1 Tbs Dijon Mustard
Salt and Pepper to taste

THICKENER
3 Tbs Unsalted Butter
2 Tbs Corn Starch
3 Tbs Water

1 Lb Ground Beef 1/2 Cup Panko Bread Crumbs 1/2 Cup Medium Onion, finely minced 2 Cloves Garlic 1 Large Egg 1 Tbs Soy Sauce or Braggs Liquid Amino 1/2 Tsp Worcestershire Sauce 1 mall can of sliced mushrooms (about 8 or 9 Fresh) 1/2 medium onion 4 cloves garlic 1 small can of beef stock 1 tbs soy sauce or Braggs 1 Tbs Worcestershire Sauce 1 Tbs Dijon Mustard 3 Tbs Unsalted Butter 2 Tbs Corn Starch 3 Tbs Water

Mix pattie ingredients in a large bowl. Fold and mix together. Pick the mixture up and throw it against the mixing bowl 4 or 5 times to add bounce.

Add butter to the IP and Brown the mixture in the instant pot on saute for about 3 minutes per side or until desired doneness.

Remove patties and add sliced mushrooms for 9 to 10 minutes. Add onions and saute for another 4 minutes. Add garlic and saute for another minute or so.

Pour in the broth and deglaze the IP. Add soy sauce or Braggs, Worcestershire sauce, mustard, give a quick mix, add patties in and cook on high pressure for 3 minutes with a 10-minute natural release.

Make the gravy. Bring to a simmer in the IP. Mix corn starch and water together in a cup and slowly add to the simmering mixture in the IP. Stir until thickened.