Hamburger Steaks with Onion Mushroom Gravy

For the Hamburger Steak Patties
1 large egg
1/4 C breadcrumbs
6 slice of bacon, cooked and chopped
1 tsp of seasoned salt
3 T olive oil
1 1/2 lbs ground beef
1 large onion, diced
1 tsp garlic powder
1/2 tsp fresh black pepper
1 C all-purpose flour

For the Brown Onion Mushroom Gravy
1 large onion, chopped
1 C of beef broth
1 C of water
1/4 C of all-purpose flour
1/4 tsp seasoning salt
1/4 tsp black pepper
1/2 T of Worcestershire sauce
2 C of freshly sliced mushrooms

In a large bowl combine all the patty ingredients except for the flour and olive oil and mix well. Shape into four to six hamburger patties, all the same size. In your flour you set aside, dip each patty so both sides are well coated. In a large semi-deep cooking skillet on medium, heat the olive oil and place each of the patties in the pan. Cook until browned on both sides, remove and set aside, reserving all the pan drippings for the gravy. In the pan with the drippings, add in the sliced onions to the skillet, add a tablespoon of water, and cook over medium heat until lightly caramelized, stirring frequently. In a separate medium-sized bowl, whisk together the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire, until well combined. Pour this mixture into the skillet with the onions and stir constantly, until mixture begins to thicken. Return your cooked hamburger steaks to the skillet, flipping a few times to coat each side with the gravy, you want to make sure they absorb the gravy on each side. Add in your sliced mushrooms, then reduce heat to a low simmer. Cook, covered, for about 20 minutes longer being sure to flip them every five minutes to keep them coated well. Serve over buttered mashed potatoes.