Hamburger Steak w/brown onion & mushroom gravy

Let me just say that this hamburger steak is so delicious that you might just lick your plate...that's what I did...well, I really just sopped up the gravy with my homemade whole wheat sourdough rolls.

The only negative thing I can think...I'm sorry I didn't have enough room for a second helping.






Ingredients:

• 6 preformed hamburger patties (I used 90% lean) (thawed)
• 1 envelope of McCormick's Brown Gray mix
• 3 Tablespoons Worcestershire sauce
• 1 cup warm water
• To Taste: McCormick's Mesquite seasoning
• 1 whole medium/large yellow onion - peeled and sliced
• 8 Baby Bella mushrooms, trimmed stem and sliced

Additional Supplies/Equipment:

• Cutting board
• Cutting knife
• Measuring spoon
• Crock pot (slow cooker)
• Slow cooker liner
• Frying pan/non-stick skillet

Directions:

1. Peel and thickly slice the onion. Set aside.
2. Dry wipe the mushrooms and cut off the end of the stems, then slice. Cover and store in the refrigerator for use much later in the cooking process.
3. Season each hamburger patty with McCormick's Mesquite Seasoning. I season as if I were going to season my food at the table.
4. Line a crock pot/slow cooker with a slow cooker liner (not necessary but great for easy clean up. You may purchase these at your local Wal-Mart on the same aisle as aluminum foil and plastic wrap.)
5. Set the slow cooker temperature on High.
6. Add the envelope of gravy mix powder to the crock pot/slow cooker. 
7. Add in the water and Worcestershire sauce and stir until powder is dissolved completely.
8. Using a non-stick skillet/frying pan, on the stove top, over medium/high heat, sear both sides of the hamburger patties until they are lightly caramelized, but do not cook until done. They should be raw in the centers.
9. Transfer the seared patties to the slow cooker and immerse in the gravy.
10. Back in the skillet, lightly sear the onions, but not very long. Place them over the hamburger patties.
11. Cover the slow cooker with the lid and let it cook for one hour. Reduce heat to medium (not warm) and let this cook for 4 - 5 hours.
12. About 30 minutes before serving, toss in the sliced mushrooms. By waiting until now to cook the mushrooms, they will be slightly tender without being mushy.
13. Serve over wild rice or bow tie pasta. Be sure to have plenty of bread to sop up the YUMILICIOUS gravy!!!!!!!