Hamburger Steaks with Peppers, Onions, and Mushrooms

Ingredients

• 1/2 pound sground beef (90% lean)
• 1/3 cup plain dried bread crumbs
• clove sgarlic, minced
• egg, lightly beaten
• teaspoon seasoned salt
• teaspoon Worcestershire sauce
• tablespoon extra-virgin olive oil
• cup ssliced fresh mushrooms
• 3/4 cup slice d onion
• 1/2 red bell pepper, slice d into strips
• 1/2 green bell pepper, slice d into strips
• salt and ground black pepper to taste
• 1/2 cup beef broth

Instructions

1. Combine ground beef, bread crumbs, garlic, egg, seasoned salt, and Worcestershire sauce in a large bowl using your hands. Form into 4 uniform sized patties; set aside.
2. Heat olive oil in a 12 inch nonstick skillet over medium high heat until shimmering. Add mushrooms, onion, and bell peppers; season with salt and pepper. Cook and stir vegetables until onion just beginning to soften, 4 to 5 minutes; transfer to a bowl and keep warm.
3. Add patties to same skillet; cook until browned, about 3 minutes per side. Return vegetables to skillet on top and around patties; pour in beef broth. Reduce heat to medium; cook until an instant read thermometer inserted into centers of patties reads 160 degrees F (71 degrees C), 4 to 5 minutes more.
4. Divide patties and vegetables among serving plates. Meanwhile, boil and reduce liquid in skillet to about 1/2 cup; divide and drizzle over patties and vegetables. Serve warm.