Add all the ingredients listed under “meat patties” to a large mixing bowl and knead delicately with clean hands until all the ingredients are uniformly distributed.
Divide the meat into 3 or 4 equal portions and shape into oval patties.
Melt the ghee in a skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the patties and cook them for approximately 3-4 minutes per side, until they develop a nice golden crust. Remove to a plate.
Lower the heat to medium-low, add onions to the skillet and cook them, stirring often, until they turn a beautiful caramel color, about 15 minutes. Add more fat if and as necessary.
When the onions are to your liking, add mushrooms, salt and pepper and continue cooking until the mushrooms become soft and golden, about 5 minutes.
Meanwhile, mix all the ingredients for the sauce in a large glass measuring cup. Whisk until very well combined.
Add the meat patties back into the pan and pour the sauce right over.
Bring to a boil, lower the heat and simmer on low, uncovered, for about 25 minutes or until the sauce has thickened and the meat is completely cooked through.