INGREDIENTS
1/4 pound ground beef patty, or 4 oz of ground beef formed into a burger patty
1 large egg
1 Cup cooked rice
For the gravy:
2 tsps soy sauce
1 tsp dijon mustard
1/3 cup beef broth
1 Tbsp ketchup
1 tsp sugar
1 tsp flour
Place your beef patty in a cold pan and set it over medium-low heat and cook until done*, then set aside.
Add your egg to the pan and cook in the rendered beef fat, then set aside. Shut off your heat and add your gravy ingredients to the pan, then stir until the gravy thickens** and the remaining fat has mixed into the rest of the gravy.
Add your rice to a plate or bowl, top with your burger and egg, then pour the gravy over top and serve.
Notes
* Done is up to the person, so cook it however you like. It’s worth noting that the more you cook, the more browning you’ll get, so if you aren’t set on a medium-rare burger then I recommend prioritizing browning (without overcooking, of course).
Now would also be a good time to put together your gravy ingredients if you haven’t already done so.
** If you don’t like the idea of having so much beef fat in the gravy, you can probably pour off some or all of it. However, since I never pour off the fat, I can’t promise good results if you don’t use it (and you’ll have less gravy, which is sad). The gravy also thickens quickly, so watch out for that.
I will note that if you have too much fat, things won’t mix together properly, so I don’t recommend using something too fatty (80/20 is a good ratio).
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