Salisbury Steak

1 1/2 pounds ground round (I use about half ground round and half ground turkey to cut down on some fat)
1/4 cup finely chopped onion (the orginal called for 1/2 to maybe a cup but I am not a big onion fan)
1/2 cup long-grain rice -- cooked ( I have left out on occassion when I did not have any on hand)
1/4 teaspoon pepper
1 egg white
1 cup sliced onions (I leave them in their rings)
1 cup mushrooms -- sliced
2 Cups beef broth
4 tablespoons worcestershire sauce
2 tablespoons cornstarch
3 tablespoons water

Combine ground round, onion, rice, pepper, 2 tablespoons of worcestershire sauce, and egg white in a medium sized bowl; stir well. Divide mixture into 6 equal portions; shape each portion into 1 inch thick patty. Coat a nonstick skillet with cooking spray. Heat over medium high heat until hot. Add patties and cook until browned on both sides (about 4 minutes per side). Transfer to a plate and keep warm. Wipe skillet clean with a paper towel. Coat skillet with cooking spray; heat over medium high heat. Add onions and mushrooms; saute 5 minutes. Add broth,remaining worcestershire sauce. Cook for 10 more minutes, stirring occasionally. Return patties to skillet. Cover, reduce heat, and simmer 15 minutes. Transfer patties to serving platter, and keep warm. Combine cornstarch and water; add to broth mixture, stirring well. Bring to a boil; cook 1 minute, stirring constantly.Spoon sauce evenly over patties.