Prepare the beef mixture. In a large bowl, combine ground beef, breadcrumbs, grated onion, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until combined without compacting the meat too much.

Shape the patties. Divide the mixture into four equal portions and shape into oval patties approximately 1.5–2 cm thick. Press a shallow indentation into the center of each patty to help them cook evenly.

Heat the skillet. Place a large skillet over medium heat and add the cooking oil. Allow the oil to heat for about 1 minute until it shimmers lightly.

Brown the patties. Place the patties in the skillet without overcrowding. Cook for approximately 4–5 minutes per side until well browned. Transfer them to a plate; they will finish cooking in the gravy.

Prepare the gravy base. Reduce the heat to medium-low. If the skillet contains excessive grease, carefully remove some, leaving approximately 1 tablespoon of drippings. Sprinkle in the flour and whisk for 1–2 minutes until lightly golden.

Add the broth gradually. Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce, onion powder, and black pepper. Simmer for 2–3 minutes until the gravy begins to thicken.

Simmer the patties. Return the patties and any accumulated juices to the skillet. Cover partially and simmer gently over low heat for 8–12 minutes, turning the patties once if needed. The gravy should become smooth and glossy, and the patties should reach an internal temperature of 71°C (160°F).

Adjust and serve. If the gravy is too thick, add a little broth; if it is too thin, simmer uncovered for another 2–3 minutes. Serve the patties hot with gravy spooned generously over the top.