Crack the eggs into a large bowl. Add the minced onion, beef base, and black pepper. Beat lightly.

Add the ground beef. Use your hands to fold everything until just combined. Avoid overmixing to keep the patties tender.

Divide the mixture into 6–8 large portions and shape into thick patties, about 1/2 to 3/4 inch thick, pressing a slight dimple in the center of each.

Pat the patties dry with a paper towel. Season lightly with extra black pepper or a small pinch of salt if desired.

Heat a large skillet over medium-high heat, adding a tablespoon of oil if using lean beef.

Sear the patties for 3–4 minutes per side until browned. Work in batches if needed.

Remove the patties to a plate and lower the heat to medium. Add a splash of water or beef broth to deglaze the pan, scraping up browned bits.

Stir in an extra 1/2 cup of beef broth and bring to a gentle simmer. If you like a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it in.

Return the patties to the skillet. Cover and simmer for 8–12 minutes until internal temperature reaches 160°F and gravy thickens.

Place slices of white bread on each plate. Spoon a patty and generous gravy over the bread. Serve immediately.