An Authentic Taste Of The Islands!
Difficulty: Easy
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| A Lunch Time Favorite! |
Ingredients
Hot cooked Japanese Rice
Burgers:
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion or sweet onion
salt
pepper
Canola oil
Gravy:
2 tbsp unsalted butter
2 cups cremini mushrooms or button mushrooms, sliced
3/4 cup Maui onion or sweet onion, sliced
1 1/2 cups low-sodium beef broth
1 tsp Worcestershire sauce
1 tbsp cornstarch/ 2 tbsp water
1 clove garlic, minced
salt
pepper
Eggs:
Canola oil
4 large eggs
2 to 3 tbsp chopped fresh flat-leaf parsley, for garnish (optional)
Directions
For The Burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For The Gravy:
Add the butter to the pan with the drippings. Sauté the garlic, mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 2 tbsp of water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For The Eggs:
Add some canola oil to a nonstick sauté pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the mushroom gravy and finally the egg. Garnish with parsley.
Serves 4
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