Salisbury Steak with Balsamic Gravy

Combine the ground round, salt, pepper, and 1 Tablespoon of Worcestershire in a large mixing bowl and form into 4 burger sized patties. Put the patties on a plate or tray and refrigerate until ready to use.

Over medium-low heat, drizzle about 2 Tablespoons of olive oil in the pan and add the garlic; heat and stir until fragrant, about 2-3 minutes. Add the onions, sprinkle with salt – this will help release the sugars from the onion – and cook until caramelized, about 10-15 minutes. Remove the onions from the pan and cover with foil.

Turn the heat up to medium and add the burgers. Cook for about 5-7 minutes on each side or until done all the way through. I like to increase the heat a little towards the end to get a nice thin crunchy layer on the outside. Most of you don’t like that. I love it.

Move the burgers to a plate and cover with foil. Keep in mind that they will continue to cook for a few minutes after you remove them from the heat, so if you don’t like them very well done take them out just before they look as done as you want them.

Back to the pan-and by the way please don’t rinse it out – you’ll need those little bits of flavor.

Turn the heat back on to medium and add the beef broth, remaining Worcestershire, vinegar and flour. Whisk until bubbly and thickened. Salt and pepper to taste.

Put the steaks back in the pan with gravy, and top with the caramelized onions.