In a large bowl, combine the grated onion, breadcrumbs, egg, Dirty Croc Seasoning, kosher salt and black pepper until well blended.

Add the ground beef to the bowl and mix it with the breadcrumbs and onion mixture. I recommend using your hands for this.

Divide the beef mixture into four equal parts.

Form 4 oval-shaped patties with your hands.

Heat a large skillet over high heat. Only when it is hot (after about 2 minutes), add the olive oil to the pan and stir to coat.

Add the patties to the hot pan and cook them for 2 minutes on each side – they should have a nice brown color.

Remove the patties and place them on a plate.

Add the butter to the pan, then add the sliced mushrooms once butter has melted. Cook the mushrooms for 2 minutes until golden brown.

Sprinkle the flour over the mushrooms. Stir the mushrooms, coating each one in the flour, and continue cooking for another minute.

Add the beef stock , stirring constantly to incorporate the flour, and simmer.

Add the steak patties to the sauce mixture and simmer, uncovered, for an additional 5 minutes or until fully cooked and sauce has thickened.

Serve over Mash Potatoes or Noodles.