In a large mixing bowl, combine 2 pounds of ground beef with ½ cup of breadcrumbs, 1 beaten egg, ½ cup finely diced onion, 1 teaspoon garlic powder, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Mix gently until just combined, being careful not to overmix. Form into patties and dredge in ¼ cup of flour, shaking off excess.

Heat a skillet over medium-high heat and add a splash of oil. Once hot, sear the patties for 3-4 minutes on each side until golden brown.

Using the same skillet, reduce heat, add 3 tablespoons of butter and any remaining diced onions. Sauté until translucent, about 5 minutes. Stir in ¼ cup of flour for a roux, cook for 2 more minutes. Gradually whisk in 2 cups of beef broth, 1 can of cream of mushroom soup, and ½ cup of heavy cream, stirring until thickened, about 3-4 minutes.

While gravy thickens, peel and dice 3 pounds of russet potatoes. Cover with salt water and bring to a boil. Cook for about 15 minutes or until fork-tender. Drain and mash with 3 tablespoons of butter, ½ cup of milk, and season to taste.

In a greased 9x13 inch baking dish, spread the mashed potatoes across the bottom. Place the seared patties on top, pour the gravy over, and optionally drizzle with 2 tablespoons of pickle juice.

Cover and bake at 350°F for 30 minutes. Remove foil, sprinkle with 1 cup of cheddar cheese and ½ cup of crushed butter crackers, return to oven for another 10-15 minutes until cheese is bubbly and topping is golden. Let rest for 5 minutes before serving.