Form into three patties about one inch thick and set on a plate. Refrigerate for approximately 30 minutes for flavors to blend and patties to firm up.
Heat skillet over medium heat. Once hot, add patties and brown on one side.
When the patties turn brown, flip patties and immediately lower heat under skillet.
Wait a couple of minutes for the skillet temperature to reduce a little (this helps to keep the gravy from splattering everywhere), then add gravy and black pepper to taste.
Carefully stir pepper into gravy without disturbing patties, then cover and let slowly simmer for 30 minutes.
Notes
*This makes 3, quarter-pound patties but should be able to double easily using a whole large egg instead of just the white.