In a large mixing bowl, beat the eggs together. Add in the turkey, sea salt, black pepper bread crumbs, parsley and grated onion. Mix them together with your hands until they are just combined.

Form the mixture into 8-10 patties, and place them on a plate or platter.

Heat the oil in a large skillet over medium heat. When the oil is nice and heated, add in the patties, but only as many as will fit nicely. I cook half at a time. Cook the patties for about 3-4 minutes on each side, or until they are golden brown, but no need to cook them through. Place the browned patties on a plate and repeat with the rest of the patties, and place them on the plate or platter as well.

In the same skillet, in the drippings that are there from browning the patties, toss in the onion and garlic and cook until they are just tender.

Whisk in the flour, and cook for a minute.

Pour in the beef broth and Worcestershire sauce. Bring the gravy up to a boil, stirring often. Reduce the heat to low and nestle the steaks down in the gravy. Toss in the mushrooms, cover and cook for 10-15 minutes or until the largest steak reads 165 degrees with a meat thermometer.

Serve over mashed potatoes or cooked rice.

Enjoy!