Espresso and Lime

1 In a large bowl, combine 2 pounds of ground beef with 2/3 cup of italian seasoned fine breadcrumbs, 1 tablespoon of extra virgin olive oil, 1 teaspoon of worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 large egg 
2 Divide the mixture into 4-6 equal portions and form each portion into an oval shaped patty
3 Place 2 tablespoons of butter into a large skillet and place it over medium heat
4 Once the butter has melted, place all of the patties in the skillet in a single layer
5 Cook the patties for 5-7 minutes (depending on their thickness) on the first side and once the underside is a deep golden brown, carefully flip the patties onto the other side and cook for an additional 5-7 minutes
6 Transfer the patties onto a plate and set aside for now
7 With the skillet over medium heat, add 1 diced yellow onion and 16 ounces of thickly sliced cremini mushrooms
8 Cook for 5-7 minutes and once the onions and mushrooms have started to soften, add 3 cloves of garlic, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce and 1 teaspoon of worcestershire sauce and stir to combine
9 Whisk in 2 to 2 1/2 cups of beef stock (depending on how thick you want your gravy, I always add 2 1/2 cups)
10 Bring the gravy up to a simmer
11 In a small cup, combine 2 tablespoons of cornstarch with 2 tablespoons of water or beef stock 
12 Add 1 beef bouillon cube and the cornstarch mixture to the gravy and stir to combine
13 Return the beef patties to the skillet
14 Allow the gravy to simmer for 5-7 minutes before serving
15 Serve with mashed potatoes and green beans