Step 1

In large bowl, combine the bread pieces, dried onion, and milk. Allow the bread to absorb the milk for a minute or two, then with a fork, break it up until it gets to a paste like consistency.

Step 2

To the bowl, add the ground beef, dried thyme, salt, pepper, Worcestershire sauce, and egg. Combine well. (I use my clean hands to mix). Mix until everything comes together.

Step 3

Divide meat up into 5 or 6 portions. Form each portion into patties, making a small divot in the center of each one. Set aside.

Step 4

Heat a large skillet over med-high heat. Add olive oil. When the oil begins to shimmer, brown patties (in batches if you need to) on each side. About 2 minutes per side.

Step 5

Place sliced onion on bottom of slow cooker.

Step 6

Add browned Salisbury steak patties on top of sliced onion.

Step 7

In small bowl, whisk together gravy, cream of mushroom soup, and instant coffee granules. Pour mixture over browned Salisbury steak patties and onions in slow cooker. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.