Mix 2 Tbs. of soup mix and 1/4 cup of water with hands until blended well. Shape into 2/3 patties.
Melt butter in a large skillet over medium heat. Add patties and cook about 10 minutes, turning over to brown both sides and no longer pink in the center. Remove meat from pan and cover to keep warm.
Add onion, mushrooms, and 1 1/4 cups of water to drippings in skillet. Stir and scrape bottom of pan. Reduce heat to medium, cover and cook stirring occasionally until onion and mushrooms are soft, about 10 minutes.
Mix remaining soup mix, 1 1/2 cups of water and 2 1/2 Tbs. of flour in a measuring cup, until well blended. Stir into mushroom mixture, add bouillon cube and bring to a boil. Cook stirring often until thickened, about 3 minutes.
Return patties to skillet, turn and coat with gravy about 3 minutes.
Can also be placed in oven at 350 degrees for 1/2 hour uncovered, or longer if covered with foil. Can also be made without mushrooms.
