Mix eggs, milk, beef bouillon powder, salt, and pepper to taste in a medium bowl.

Add onion and bread crumbs to the egg mixture and mix to hydrate the breadcrumbs.

Add ground beef to the mixture and mix until combined. Do not over mix.

Make patties to the desired size, and we recommend the size of the patty about the size of the palm and ½ inch thick.

Make six even patties and set them aside.

Now take the cast iron skillet and let it heat on medium heat.

Add butter to the skillet and let it melt.

Once the butter is foamy, drop the beef patties.

Cook for 3 to 4 minutes on one side and flip to cook the other side for 4 to 5 minutes.

Take the patties out on a clean plate and set them aside.

Now, pour the onion soup, water, dried herb seasoning, and Worcestershire sauce in the skillet and gently mix to scrape off the delicious brown bits from the patties.

Let the soup simmer for 4 to 5 minutes on medium heat.

Add the patties with their juices to the soup and cook for 15 to 20 minutes until the soup thickens like gravy.

Serve the patties hot with the smother of gravy over them. Garnish with chopped parsley and enjoy!