In a large bowl, combine the lean ground beef, breadcrumbs, Worcestershire sauce, salt, and pepper. Mix using your hands until well-blended, but avoid overworking the meat. Shape the mixture into four even patties, about ¾-inch thick. Set these patties aside while you heat the skillet.

Heat a large skillet over medium heat and add a teaspoon of oil. Once hot, place the patties in the skillet and cook for about 5-7 minutes on one side, until browned. Flip the patties and cook for another 5-7 minutes until both sides are nicely browned and the internal temperature reaches 160°F. Remove the patties and set aside on a plate.

In the same skillet, add the diced onions and sliced mushrooms. Sauté for about 4-5 minutes until the onions become translucent and the mushrooms are tender.

Add the minced garlic to the skillet with onions and mushrooms, cooking for an additional minute until fragrant. Pour in the low-sodium beef broth, scraping up any bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes.

Return the cooked patties to the skillet, allowing them to nestle into the gravy. Cover the skillet with a lid and let everything simmer together for about 10 minutes.

Remove the skillet from the heat and serve the patties topped generously with the mushroom gravy. Pair with your favorite sides.