Start by preparing all your ingredients (Ihanda ang lahat ng sangkap). Take the white bread slices and tear them into small pieces, then place them in a bowl with the beef broth. Allow the bread to soak and soften completely for 5 minutes (Ibabad ang tinapay sa sabaw ng baka ng limang minuto). While waiting, grate your onion finely using a grater (Kudkurin ng pino ang sibuyas) and mince your garlic (Dikdikin ang bawang).

Once the bread is fully softened, mash it with a fork until it forms a paste-like consistency (Durugin ang tinimplang tinapay hanggang maging paste). This is your panade (panada), which will help keep the patties juicy.

In a large mixing bowl, combine your ground beef, the prepared panade, grated onion, minced garlic, egg, salt, pepper, and Worcestershire sauce. Mix these ingredients gently with your hands just until combined (Haluin ng marahan gamit ang kamay hanggang maghalo ang lahat ng sangkap). Remember not to overmix as this will make your patties tough (Huwag masyadong haluin para hindi maging matigas ang patties).

Divide the meat mixture into 4-6 equal portions. Shape each portion into a patty about 1-inch thick (Hubugin ang mga patty ng isang pulgadang kapal). Using your thumb, make a slight dimple in the center of each patty (Gumawa ng maliit na butas sa gitna ng bawat patty). This prevents the patties from puffing up during cooking.

Heat your pan to 180°C/350°F. Add your sliced mushrooms and sauté until they turn golden brown, about 5-7 minutes (Igisa ang mga kabuti hanggang maging golden brown). Remove the mushrooms and set them aside.

Lower the heat to 160°C/320°F. In the same pan, melt your butter completely. Add the flour while whisking constantly (Ilagay ang arina habang hinahalo ng patuloy). Continue cooking and whisking until the mixture turns light golden brown and smells nutty, about 3 minutes. This is your roux.

Gradually pour in your beef broth while whisking continuously to prevent lumps from forming (Unti-unting ibuhos ang sabaw habang hinahalo ng patuloy para maiwasan ang pagbuo ng butil-butil). Add your salt, pepper, and soy sauce. Let the gravy simmer until it reaches your desired thickness, about 5-7 minutes. Return the mushrooms to the gravy and keep warm.

Heat a clean pan to 190°C/375°F. Add a small amount of oil. Cook your patties for 4-5 minutes on each side (Lutuin ang mga patty ng tig-4 hanggang 5 minuto sa bawat gilid). The internal temperature should reach 71°C/160°F for medium doneness. Don't press down on the patties while cooking (Huwag pipisilin ang patty habang niluluto).

Once cooked, let the patties rest for 3 minutes (Hayaang magpahinga ang mga patty ng tatlong minuto). Place them on serving plates and generously pour the hot mushroom gravy over them (Ibuhos ang mainit na sarsa sa ibabaw ng mga patty).

Serve immediately with hot steamed rice (Ihain agad kasama ng mainit na kanin). For the traditional Filipino experience, add a fried egg on top (Lagyan ng pritong itlog sa ibabaw) and serve with a side of mixed vegetables (Lagyan ng gulay sa tabi).