In a large bowl, add the bread crumbs, grated shallot, and beef broth. Mix until the breadcrumbs are hydrated.

Then, add the rest of the Salisbury steak ingredients to the bowl and mix until well combined, but do not over mix, as you don't want your patties to be tough.

Next, evenly divide the meat into 5 portions and form 5 oval patties.

Heat a large skillet over medium-high heat and add the cooking oil. Brown the patties for about 2-3 minutes per side until they develop a nice golden crust. Remove them from the skillet and set them aside. They will not be fully cooked through.

Then, add the butter and sliced onions and cook the onions until they are softened, about 5-6 minutes. Next, add the garlic and cook for another minute until fragrant. Add salt and pepper.

Next, reduce the heat to medium heat and sprinkle the flour over the mushrooms and onions, stirring to fully distribute the flour. Let the flour cook for about 2 minutes.

Gradually add the beef broth while whisking to prevent lumps. Add the thyme and stir in the Worcestershire sauce and season the gravy with salt and pepper.

Next, add the Salisbury steak patties (and the juices) back into the skillet and reduce the skillet to medium low. Cook the patties and gravy for about 6-8 minutes or until the steaks are fully cooked and the gravy is thickened. Note, if the gravy is too thick, add a bit more beef broth to thin it out. Be sure to taste the gravy to ensure it's seasoned well. Don't be afraid to add more seasoning if needed.

Serve the Salisbury Steak and gravy over mashed potatoes or rice, sprinkle with chopped chives, and enjoy!