Woodfired Salisbury Steak with Onion-Thyme Gravy

Make gravy while the steaks are grilling.

**For the Gravy:** In a large pot, sauté the sliced onions with unsalted butter until softened. Add in beef broth, garlic paste, kosher sea salt, black pepper, balsamic vinegar, Johnny's Au Jus, brown sugar, Dijon mustard, and red wine. Tie fresh thyme with butcher string and add to the pan. Simmer for 20 minutes. Remove thyme from the pan. Whisk in the cornstarch slurry (cornstarch mixed with water) to thicken. Taste test and adjust with salt and pepper prior to serving.

**For the Salisbury Steaks:** In a large bowl, mix ground beef, Italian bread crumbs, eggs, grated onion, garlic paste, onion powder, dried parsley, dried chives, and Worcestershire sauce. Form the meat mixture into 10 football/egg shaped patties.

Preheat your Traeger grill to 275F. Place the patties directly on the grill. Cook until the internal temperature of the patties reaches 150F. Transfer the patties into a cast iron or other grill-proof pan(s). Pour the prepared onion gravy over the patties. Increase the grill temperature to 350F and continue to cook the patties in the gravy until they reach an internal temperature of 165F. Serve over mashed potatoes.