In a large bowl, mix all ingredients for the burgers. Evenly divide the burger mixture into 4 portions. Flatten each portion into patties about a quarter inch thick. Once flattened, put a thumbprint in the center of each patty.
In a large saucepan or skillet, heat 2 tablespoons of the canola oil on medium heat. Sear each hamburger patty for 2 minutes per side. Keep seared patties on a separate plate, and set aside. Reserve the pan to cook the gravy. Wipe the pan clean.
For the Mushroom Gravy
In the same pan that the hamburger steaks were seared, heat 2 tablespoons of canola oil. Add mushrooms and onions and cook for 3-4 minutes, stirring occasionally until lightly browned. Add the butter and minced garlic, stirring for 1 minute.
Dust the flour over the mushroom mixture, stirring for 1 minute. Pour in beef broth, and bring to a simmer while stirring. Add remaining gravy ingredients, stirring to combine. Turn heat down to its lowest setting.
Place the partially cooked burgers into the gravy, along with any juices leftover in the plate. Cover the pan and cook for 10 minutes, flipping the burgers in the sauce halfway through cooking. Remove from heat.
Serve with your favorite veggie and mashed potatoes. Enjoy!
To make dairy free, omit the butter and replace with a tablespoon of canola oil.