Make the patties. In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined — don't overwork the meat or your patties will turn out tough. Divide the mixture into 4 equal portions and shape into oval patties about ¾ inch thick.

Sear the patties. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook for about 4 minutes per side until nicely browned. They don't need to be fully cooked through yet — they'll finish cooking in the gravy. Remove the patties and set aside on a plate.

Cook the onions. Reduce the heat to medium and add the butter to the same skillet. Once melted, toss in the sliced onions and cook, stirring occasionally, for about 8–10 minutes until they're soft and golden.

Build the gravy. Sprinkle the flour over the onions and stir well, cooking for about 1 minute to get rid of the raw flour taste. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce and garlic powder, then season with salt and pepper.

Simmer everything together. Return the patties to the skillet, nestling them right into the gravy. Reduce heat to medium-low, cover, and simmer for 10 minutes until the patties are cooked through and the gravy has thickened up nicely.

Serve and enjoy! Spoon plenty of that rich onion gravy right over the top of each patty and serve immediately.