Hawaiian Loco Moco Burgers

2014-06-02
  • Yield : 4 burgers
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    670
  • Fat

    40 grams
  • Saturated Fat

    17 grams
  • Cholesterol

    342 milligrams
  • Sodium

    1069 milligrams
  • Carbohydrate

    32 grams
  • Fiber

    1 grams
  • Protein

    44 grams
  • Sugar

    12 grams

Ingredients

  • 1 1/2 pounds ground beef
  • 1 tablespoon plus 2 teaspoons teriyaki sauce
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 6 ounces cremini mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tablespoon minced peeled fresh ginger
  • 4 large eggs
  • 4 Hawaiian hamburger buns, toasted
  • Sriracha, for topping
  • Pasta salad and pickles, for serving

Method

Step 1

Gently mix the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Form into four 4 1/2-inch patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium. Transfer to a platter.

Step 2

Add the mushrooms to the skillet and cook until browned, about 3 minutes. Sprinkle in the flour and stir until lightly toasted, about 1 minute. Whisk in the beef broth, ginger and remaining 2 teaspoons teriyaki sauce. Simmer over medium-high heat until reduced to a thick gravy, 3 to 5 minutes.

Step 3

Meanwhile, heat the remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium and partially cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.

Step 4

Serve the burgers on the buns; top with the mushroom gravy and fried eggs; drizzle with Sriracha. Serve with pasta salad and pickles.

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