In a large bowl, mix the ground beef, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. If you’re feeling adventurous, throw in some herbs for extra flavor.

Use your hands to form the mixture into small patties—about the size of a golf ball.

Heat a large skillet over medium-high heat and add a splash of oil.

Once hot, add your mini burger patties. Cook for about 3-4 minutes on each side for a nice sear.

Make sure to flip them gently to avoid squishing.

In the same skillet, melt the butter. Add the sliced mushrooms and sauté until they’re golden and tender, about 5-7 minutes.

Once the mushrooms are ready, sprinkle in the flour and stir for about a minute.

Gradually add the beef broth, whisking as you go. Add the soy sauce and let the mixture simmer until thickened.

Taste and season with additional salt and pepper if needed.

Gently place the mini burger patties back into the skillet, allowing them to soak in the mushroom sauce for a couple of minutes.

Serve hot, garnished with additional herbs if desired.