The way I do mine is: after cooking the Hamburger, cook chopped onions and add a little garlic. Then to this make a roux with 2 TB spoons of flour using bacon drippings or butter (maybe both) and add beef broth AFTER the flour has browned. Return the hamburger to the pan and simmer. Add more broth if the gravey is too thick and salt and pepper to taste.
Sometime I used a can of mushroom soup and beef broth or maybe add a dash of worcetershire sauce.
Make the same with loose cooked hamburger and serve over toast. Some folks call this SOS.
OK, John how did you cook yours?