Combine ground beef, bread crumbs, garlic, egg, seasoned salt, and Worcestershire sauce in a large bowl using your hands. Form into 4 uniform-sized patties; set aside.

Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers; season with salt and pepper. Cook and stir vegetables until onion just beginning to soften, 4 to 5 minutes; transfer to a bowl and keep warm.

Add patties to same skillet; cook until browned, about 3 minutes per side. Return vegetables to skillet on top and around patties; pour in beef broth. Reduce heat to medium; cook until an instant-read thermometer inserted into centers of patties reads 160 degrees F (71 degrees C), 4 to 5 minutes more.

Divide patties and vegetables among serving plates. Meanwhile, boil and reduce liquid in skillet to about 1/2 cup; divide and drizzle over patties and vegetables. Serve warm.