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In a mixing bowl, combine the ground sirloin, egg, panko, Worcestershire, salt and all spices. Mix by hand to evenly distribute the spices throughout the meat. Then divide into 6 equal portions, and press into ½ inch patties.
Let a large sauté pan over medium heat. Add 1 tablespoon butter. Once melted, add the chopped steak patties to the pan. Cook for 5 minutes per side, flipping once. Then move the chopped steak patties to a holding plate and cover tightly with foil.
While the patties are cooking, chop the onion and thinly slice the mushrooms.
Add the remaining 2 tablespoons butter to the empty pan. Once melted, place the onions in the pan and sauté for 3 minutes. Then stir in the mushroom and thyme. Cook the mushrooms for about 5 minutes, to sweat out the juices.
Stir in the flour. Cook and stir for 1-2 minutes to lightly brown the flour. Then stir in the beef broth and sherry. Simmer and thicken for 5-7 minutes. Once the gravy is the consistency you like, place the patties back in the gravy to rewarm.
Serve the chopped steak warm with a generous portion of mushroom gravy. Serve with mashed potatoes or mashed cauliflower.