1 lb. Ground beef
1/4 cup Matzo meal
2 Tablespoons Milk
1 Tablespoon Worcestershire sauce
1 teaspoon divided salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic powder
1/2 lbs Mushrooms (fresh, sliced)
1 teaspoon Basil (dried)
5 Tablespoon divided Butter or margarine
2 Tablespoons Flour (all purpose)
1/2 cup Half and-Half cream
1/2 to 3/4 cup Water
1/4 teaspoon Hot pepper sauce
1/4 cup Cheddar cheese (shredded)
2 Tablespoons Green onions (chopped)

Combine beef, matzo meal, milk, Worcestershire sauce, 1/2 teaspoon of salt, pepper and garlic powder and mix well. Shape into three or four oval patties and cook on both sides until no longer pink. In separate skillet, cook the mushrooms and basil in 2 tablespoons of butter over medium-high heat until tender. Remove mushrooms and set aside. Melt the remaining butter and stir in flour. Increase heat to high; cook and stir until most of the liquid evaporates. Gradually blend in cream. Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly. Cook and stir for 2 minutes more. Add enough remaining water to make a medium-thin sauce. Return mushrooms to sauce and heat through. Serve over beef patties; top with cheese and onions. Makes 3-4 servings.