Brown ground beef in a large skillet over medium-high heat until halfway browned. Add the onions and continue cooking until softened, about 4 minutes.
Add the minced garlic and cook for one additional minute, stirring continuously.
Melt the butter into the browned beef mixture. Stir in the flour and continue cooking for 2 minutes, stirring constantly to cook the flour.
Slowly add the beef stock and heavy cream and bring to a simmer, stirring constantly until smooth.
Add the thyme, paprika, cayenne, Worcestershire sauce, and kitchen bouquet browning sauce, stir to combine.
Season with sea salt and black pepper to taste. Serve over mashed potatoes, biscuits, pasta, or rice sprinkled with chopped parsley.
Notes
Dairy-free: substitute canned coconut milk for the heavy cream.
Vegetables: add sliced mushrooms, peas, or carrots to the gravy.
Herbs: try substituting dried or fresh rosemary, oregano, or sage.
Allow leftover hamburger gravy to cool completely then place in an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove, adding additional beef stock or cream to thin if needed.
To freeze: cool completely and place in a zipper top storage bag or airtight container and store in the freezer for up to 3 months. Allow to defrost in the refrigerator overnight and reheat before serving.