I preheat the oven to 375°F (190°C). In a large bowl, I combine 2 lb ground beef, ½ grated onion, 2 tsp salt, 2 tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp thyme, ½ tsp cayenne, 1 egg, and 2 tbsp Worcestershire sauce, mixing gently until just combined to keep these savory beef patties tender.

I scoop ½-cup portions of the meat mixture, forming 1 ½-inch thick oval patties. I dredge each in ½ cup flour, shaking off excess, and reserve the flour. In a large skillet over medium heat, I melt 3 tbsp butter with 1 tbsp avocado oil. I brown the patties for 3 minutes per side, then transfer them to a 9x13-inch baking dish for Salisbury Steak.

In the same skillet, I add 1 tbsp butter and 1 tbsp avocado oil. I cook 8 oz sliced mushrooms for 2 minutes, then add ½ chopped onion, 3 thyme sprigs, 1 ½ tsp salt, and ¾ tsp pepper, cooking for 4 minutes until golden. I stir in 2 cloves minced garlic and reserved flour, coating evenly. I add 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 3 cups beef broth, and ¼ cup heavy cream, stirring until smooth. I bring it to a boil for a rich mushroom gravy steak sauce.

I pour the gravy over the patties in the baking dish. I bake for 20 minutes until the gravy thickens, then let it rest for 10 minutes to enhance these savory beef patties.