Make the Gravy

1. Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft, about 6 minutes. 
3. Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated. 
4. Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping. 
5. Season to taste. Season with salt and additional black pepper to taste. 

Make the Burger Patties

1. Sauté the onions. Heat 1 tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked off, about 3-5 minutes. Remove from heat and let it cool slightly. Transfer to a large bowl.
3. Add remaining burger ingredients. To the bowl with the mushrooms and onion mixture, add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs. Mix until well incorporated.
4. Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
5. Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet over medium-low, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches if needed.
6. Serve. Arrange the cooked burger steaks over steamed rice with a generous pour of gravy. Top with chopped parsley and enjoy!