In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, seasoned salt, garlic powder, onion powder, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat to avoid tough patties.

Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4-inch thick.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.

Carefully place the patties in the skillet and cook for 4-5 minutes per side, until a deep brown crust forms. Remove the patties and set aside, leaving about 2 tablespoons of drippings in the pan.

Reduce the heat to medium. Add the butter to the skillet with the drippings and melt completely.

Sprinkle the flour over the butter and drippings, whisking constantly for 1-2 minutes until the mixture turns light golden and the raw flour taste is cooked out.

Gradually whisk in the milk in stages (about 1/2 cup at a time) to avoid lumps, continuing to whisk until the gravy thickens and begins to bubble, about 5-7 minutes. If using, add the browning sauce for extra color and flavor.

Return the seared patties to the skillet, nestling them into the gravy. Spoon some gravy over the top of each patty.

Reduce heat to low and simmer for 5 minutes, covered, to ensure the patties are cooked through and infused with flavor. Adjust seasoning with additional black pepper if desired.

Serve hot with mashed potatoes, rice, or your favorite sides, pouring extra gravy over the top.