Combine the ground beef, worcestershire sauce, egg, bread crumbs, milk, and salt in a mixing bowl. Blend everything together thoroughly with a whisk. Continue by adding your finely chopped onion, garlic paste, and jalapeño paste to the mix.
Make 5 to 6 big patties out of the beef mixture.
In a large skillet, melt the butter over medium heat. Sauté the mushrooms until they are soft and golden brown, turning regularly. Remove the mushrooms to a plate with a slotted spatula and set them aside.
In the same skillet, add 1 tablespoon of vegetable oil make sure to leave some residual butter left, but if not, add an extra tablespoon of oil). Brown the hamburger patties for 6 to 8 minutes on each side, or until they reach a temperature of at least 160 degrees Fahrenheit.
Next, mix the soup, water, beef bouillon, and the browning sauce in a large mixing bowl to later toss in the mushrooms. Over the steaks, pour the mushroom sauce mixture. Reduce to low heat, cover, and cook for 5 minutes, or until the steaks are heated and register at least 160 degrees Fahrenheit.
With the mushroom gravy, serve the hamburger steaks. Enjoy!