¼ cup olive oil 1 large onion, grated (about 1 1/3 cups) 2 slices white bread ½ cup milk 2 lbs ground chuck, round or sirloin 2 cloves garlic, minced 1 large egg 2 TBSP chopped flat-leaf parsley 2 tsp plus a dash of Worcestershire sauce 1 tsp salt and ¼ tsp freshly ground black pepper 1 tsp cornstarch, plus ¼ cup for dusting 1½ cups beef broth
Heat 2 TBSP oil and 1 cup of the onion over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown and caramelized. Set aside.
Soak bread in milk, flipping once, chop finely. Combine remaining 1/3 cup onion, ground meat, minced garlic, bread, egg, parsley, 2 tsp Worcestershire, salt and pepper. Mix with hands to combine. Divide mixture into 6 oblong patties about 5” long and ¾” thick. Dust with cornstarch
Heat a large skillet over medium high heat, add remaining oil and reduce heat to medium. Cook three patties at a time for six minutes on one side without moving them. Flip and cook until cooked through, about nine minutes. Set aside and repeat with remaining patties.
To make the gravy, add cooked onions and 1 tsp cornstarch to same skillet and stir for one minute. Raise heat to medium-high. Pour in broth and dash of Worcestershire and whisk until broth is clear and slightly thickened, about three minutes. Remove pan from heat and return patties to juices in skillet, spooning sauce over the top.