Ingredients
For the Hamburger Patties
- 1 pound ground beef (80% lean)
- ½ cup onion, cut into small dices
- ¼ cup panko (Japanese breadcrumbs)
- 1 large egg
- 1½ tablespoons mayonnaise
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
For the Gravy
- 1 stick unsalted butter, cut into 8 pieces
- ¼ cup all-purpose flour
- 1½ – 1¾ cups low-sodium beef stock
- 1½ tablespoons soy sauce
- 1½ teaspoons browning seasoning sauce
- Salt and pepper, to taste
For the Mushroom Topping
- 4 ounces cremini mushrooms, rinsed, patted dry, stem removed, cut into ¼-inch slices
- ½ onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- ½ tablespoon vegetable oil
- Salt and pepper, to taste
For Cooking Patties and Eggs
- Vegetable oil (at least 1 tablespoon, divided)
- 3 large eggs
- Salt, for seasoning
To Serve
- Steamed rice (3 servings)
Instructions
- Prepare the Hamburger Patties: Line a large plate or quarter baking sheet with parchment paper. In a large bowl, combine ground beef, diced onion, panko, egg, mayonnaise, garlic salt, and black pepper. Mix gently until just combined; avoid overmixing to keep patties tender. Divide the mixture into six equal portions, roll each into balls, then flatten into thin round patties about ⅓-inch thick. Place them on the prepared plate separated by parchment paper if needed. Cover with plastic wrap and refrigerate for at least 30 minutes to help patties hold shape.
- Make the Gravy: In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 4 minutes to form a roux. Gradually pour in 1½ cups of beef stock while whisking to maintain smoothness. Reduce heat to medium-low, then add soy sauce, browning seasoning sauce, and season with salt and pepper. Continue stirring frequently until gravy thickens enough to coat the back of a spoon. Keep warm on the stovetop while preparing mushroom topping.
- Cook the Mushroom Topping: Heat ½ tablespoon vegetable oil in a medium skillet over high heat. Add sliced mushrooms evenly, then top with thinly sliced onions and garlic. Season with salt and pepper. Let cook undisturbed for 2-3 minutes to caramelize the mushrooms, then reduce heat to medium. Stir occasionally and cook until onions soften, approximately 5 more minutes. Transfer mixture to a bowl and set aside.
- Cook the Hamburger Patties: In a large skillet or preferably a cast-iron pan over high heat, warm ½ tablespoon vegetable oil. Season three patties with salt on both sides. Cook each patty about 2 to 3 minutes per side until well charred and cooked through. Transfer cooked patties to a paper towel-lined plate. Wipe the skillet clean, add another ½ tablespoon vegetable oil, and repeat the cooking process with the remaining patties. Season as before.
- Fry the Eggs: In another large skillet over medium heat, melt 1 tablespoon butter. Crack in the eggs and let cook until the outer edges turn white, then cover the skillet with a lid. Reduce the heat to low and cook gently for about 3 minutes more to set the whites while keeping yolks runny.
- Reheat the Gravy: While eggs are cooking, place the gravy back on medium-low heat and whisk occasionally for about 3 minutes until warmed through.
- Plate and Serve: On each serving plate, place a scoop of steamed rice, top with two hamburger patties, spoon over the mushroom topping and generous gravy, then finish with a fried egg on top. Serve immediately for best taste and texture.
Notes
- Do not overmix the ground beef mixture to avoid dense patties.
- Resting the patties in the fridge helps them hold their shape better during cooking.
- Use low-sodium beef stock to control saltiness in the gravy.
- Adjust cooking time of eggs based on desired yolk consistency.
- This recipe makes six patties and serves three people, with two patties per serving.
- Cast iron skillet is preferred for the patties to achieve a good sear.
- Leftover gravy can be refrigerated and reheated within 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
