In a large bowl, combine the ground beef, Lipton onion soup mix, breadcrumbs, egg, Worcestershire sauce, jarlic, onion powder, garlic powder, sazon, and black pepper.

Mix gently until just combined. Do not overmix.

Shape into 4 large oval patties.

Heat a large skillet over medium-high heat.

Add the patties and cook for about 3–4 minutes per side until deeply browned. They do not need to be fully cooked through yet.

Remove and set aside on a plate.

In the same skillet, melt the butter.

Add the sliced onions and mushrooms and cook until softened and lightly caramelized, about 8–10 minutes.

Stir in the jarlic and cook for 30 seconds.

Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly whisk in the water and Better Than Bouillon beef base until smooth.

Add the sazon and Worcestershire sauce and let the gravy simmer until slightly thickened.

Add the patties back into the gravy along with any juices from the plate.

Reduce heat to medium-low and simmer uncovered for about 10–15 minutes until the patties are fully cooked and the gravy is rich and silky.