1. In a large bowl, combine the 750 g minced beef, 1/2 cup seasoned breadcrumbs, 1 tbsp tomato sauce, 1 tbsp BBQ sauce, 2 tsp dry mustard, 1 tbsp Worcestershire sauce, 1 crumbled beef cube, 1 tsp soy sauce, and a good pinch of salt and pepper.
2. Mix it well, but don’t overwork it or the patties can turn a bit tough.
3. Cover and refrigerate for at least 1 hour, or up to a few hours if you’ve got the time. It helps everything bind and boosts the flavour.
4. Divide the mixture into 4 to 6 portions and shape into oval patties. Press them gently so they hold together but aren’t too dense.
5. Use the back of a knife to lightly score lines across the top. It gives that “steak” look and also helps them cook more evenly.
6. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat.
7. Cook the patties for about 3 to 4 minutes per side, until nicely browned and cooked through.
8. Don’t overcrowd the pan; you might need to do this in batches.
9. Remove the patties and set aside. Pour off excess oil, but keep those browned bits in the pan, that’s flavour you don’t want to lose.
10. Lower the heat to medium.
11. Add the sliced onion and cook for about 5 minutes until softened.
12. Add the 1 tsp crushed garlic and cook for another minute.
13. Pour in 1 tbsp white wine vinegar to deglaze the pan, scraping up all those bits.
14. Add the sliced mushrooms and cook until tender and slightly browned.
15. Sprinkle in 1 tbsp flour and stir well, cooking for about 1 to 2 minutes so it doesn’t taste raw.
16. Add 1 tbsp tomato sauce and 2 tbsp Worcestershire sauce, stirring to combine.
17. Slowly pour in the 2 cups of beef stock while stirring to avoid lumps.
18. Bring it to a gentle boil, then reduce to a simmer.
19. Let it cook until it thickens to your liking, about 5 to 8 minutes.
20. Season the gravy with salt and pepper to taste.
21. Return the patties to the pan, spoon the gravy over them, and let everything simmer together for about 5 minutes so the flavours settle in.
22. Serve hot with mashed potatoes or rice. Honestly, mashed potatoes are hard to beat here.

Tips and suggestions

1. The chilling step isn’t strictly essential, but it really helps the patties hold together better. Skipping it can make shaping tricky.
2. A splash of cream at the end of the gravy can make it richer if you want to take it up a notch.
3. Fresh parsley on top adds a bit of colour and freshness, totally optional though.