summer
favoritesHAWAIIAN LOCO MOCO BURGERS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1½ 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 serving1.Gently mix the beef, 1 tablespoon
teriyaki sauce, ¾ teaspoon salt and
½ teaspoon pepper in a large bowl.
Form into four 4½-inch-wide 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.
2.Add the mushrooms to the skillet
and cook until browned, about
3 minutes. Sprinkle in the flour and
stir until 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.
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.
4.Serve the burgers on the buns; top
with the mushroom gravy and fried
eggs; drizzle with Sriracha. Serve the
burgers with pasta salad and pickles.RYAN DAUSCH.8 FOOD NETWORK MAGAZINE
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