For the patties

1 lb. ground beef 7% fat

1/2 cup crushed crackers I use Ritz, but saltines work great too

1 egg

2 Tbsp. milk

1/8 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. dried oregano

2 Tbsp. cooking oil (for browning the patties)

For the gravy mixture

10.5 oz. can cream of mushroom soup I use roasted garlic variety

1.74 oz. brown gravy mix (two .87-oz. packets)

1 1/4 cup water

1/2 tsp. dried thyme

Veggies:

2 cups sliced mushrooms

1 white onion sliced

In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder, and oregano. Mix together with clean hands, don’t over-mix. Form the meat into 4 patties. Set aside.

In another large bowl, whisk together the cream of mushroom soup, gravy packets, water, and thyme until smooth. Set aside.

In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, and brown on both sides. No need to cook through.

Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add the remaining onions and mushrooms on top of the patties. Pour over the gravy mixture.

Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time.

Serve and enjoy!