In a large bowl, combine ground meat, chopped onion, garlic, egg, breadcrumbs (or oats), parsley, salt, pepper, paprika, oregano, and Worcestershire sauce. Mix gently until just combined — don’t overwork the meat.

Taste test for seasoning: shape a small 1-inch test patty and pan-fry for 1–2 minutes per side; adjust salt and spices if needed.

Shape the mixture into 8–10 even patties (about 3–4 inches wide and 1/2 inch thick). Press a small dimple in the center of each patty to keep them from puffing up.

Chill patties in the fridge for 15 minutes to help them hold together (optional but helpful).

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add patties without crowding the pan.

Fry the patties for 5–7 minutes per side, until a golden-brown crust forms and the internal temperature reaches 160°F (71°C) for beef/pork or 165°F (74°C) for poultry.

For a lower-oil option, bake at 400°F (200°C) for 18–22 minutes, flipping once halfway through, until cooked through and browned.

If serving with a tomato or gravy sauce, place browned patties in the sauce and simmer gently for 10–15 minutes to meld flavors and ensure they’re fully cooked.

Serve hot with your favorite sides (mashed potatoes, rice, salad, or in a bun with pickles).