Set up smoker for 2 zone cooking, with the average temperature around 275.  A full-bodied wood, such as cherry or pecan is preferable.

In a large bowl add ground beef, beaten egg, ketchup, onion, Worcestershire, garlic, and 1/2 TBS Garlic Blend.  Mix together with your hands for 2-3 minutes, or until well-incorporated.

Form 4 equal sized balls, then pat tightly into an oval shape.   Place on a sheet pan, and season with remaining Garlic Blend.  Allow to sit for 5 minutes before cooking.  Place on cool side of grill and allow to smoke for 20 minutes, or until the internal temperature is around 130 degrees.

As the patties are getting close, place a cast iron skillet on the hot side of the grill and allow to preheat.  Add oil, mushrooms, garlic, Worcestershire, and onions and cook until softened.  Remove from skillet and set aside.  Add butter, allow to melt, then whisk in flour.  Cook for 3-4 minutes to form a roux.  Add beef stock a little at a time, whisking to keep it smooth.  After all beef stock is incorporated, add garlic blend and adjust for seasoning.  Add in steaks and mushroom mixture, and move to cool side to finish cooking for 4-5 minutes.

Remove and serve with mashed potatoes.