~~Burger Patty~~

Prepare the Mixture:

• In a large mixing bowl, combine breadcrumbs and milk.
• Let the mixture sit for 2-3 minutes until the breadcrumbs soften.
• Add ground beef (or a mix of beef and pork for extra flavor).
• Season with salt, pepper, and a splash of liquid seasoning for depth.
• Toss in finely minced onion and crack in an egg. Mix everything thoroughly until well combined.

Shape the Patties:

• Divide the meat mixture into 6 equal portions. Roll each portion into a ball, then flatten it gently with your hands to form a patty.
• Place each patty on a sheet of wax paper to prevent sticking.
• Arrange them in a container and freeze for at least 30 minutes to firm up. (Thaw for 10-15 minutes before cooking if frozen.)

Cook the Patties:

• Heat a thin layer of oil in a frying pan over medium heat. Once the oil is hot, carefully add the patties.
• Fry for 2-3 minutes on each side or until golden brown and cooked through.
• Avoid overcrowding the pan to ensure even cooking.
• Remove the patties and set them aside on a plate lined with paper towels to drain excess oil.

~~Mushroom Gravy~~

Sauté the Mushrooms:

• In the same pan, melt butter over low heat.
• Add sliced mushrooms and sauté for 1-2 minutes until they soften and release their aroma.

Make the Roux:

• Sprinkle flour over the mushrooms and stir continuously for 2 minutes to cook out the raw flour taste.

Create the Gravy:

• Gradually pour in hot water while stirring constantly to prevent lumps.
• Add a beef cube, a dash of soy sauce, and a pinch of black pepper for seasoning.
• Let the gravy simmer for 3-4 minutes, stirring occasionally, until it thickens to your desired consistency.

Combine and Serve:

• Place the cooked burger patties on a plate, pour the hot mushroom gravy over them, and serve with steamed rice.