Prep/Total Time: 30 minutes | Yield: 3-4 servings

2 tablespoons milk
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound ground beef
1/2 pound sliced fresh mushrooms
1teaspoon dried basil
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
1/2 to 3/4 cup water
1/4 teaspoon hot pepper sauce
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions

In a bowl, combine the milk, Worcester-shire sauce, bread crumbs, 1 /2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink.

In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain, Remove mushrooms with a slotted spoon and set aside.

In the same skillet, melt the remaining butter; stir in flour until smooth, Gradually whisk in the cream, 1 /2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat through. Serve over beef patties; top with cheese and onions.