In a medium-sized bowl, combine hot water, bouillon cubes, ketchup, Worcestershire sauce, pepper, garlic powder, and cornstarch. Whisk the ingredients together and set the mixture aside.

In a large mixing bowl, mix together ground beef, seasoned bread crumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, salt, pepper, and onion powder. Use your hands to thoroughly combine all the ingredients.

Shape the meat mixture into 4 equal oval patties.

Heat olive oil in a large skillet over medium heat. Once it’s hot, add the oval meat patties to the skillet and cook until they are browned on one side. Flip them over and brown the other side. After both sides are nicely browned and the patties are cooked through, place them on a plate lined with paper towels and set them aside. Drain any excess grease, leaving about 1 tablespoon in the pan.

Add the sliced onions to the pan and stir well. The bottom of the pan may have a dark, almost burned appearance from cooking the beef patties, which is ideal for this recipe. Cook the onions for 3 to 4 minutes, then add minced garlic and butter. Stir and let them cook for an additional 2 minutes.

Pour ½ cup of broth into the onions and garlic mixture. Use a spoon or spatula to deglaze the bottom of the pan, making sure to scrape up all the browned bits into the sauce.

Once the pan is deglazed, add the mushrooms and stir well. Let them cook for 2 to 3 minutes.

Incorporate the remaining gravy mixture and stir thoroughly. Allow it to simmer for 5 minutes, stirring occasionally.

Return the hamburger patties to the gravy and use a spoon to coat them with the gravy. Let the patties simmer on low heat for 3 to 5 minutes, or until they are heated through.