Categories: Burgers
Ingredients
- 1 1/2 lbs. ground beef
- 1 tbsp plus 2 tsp teriyaki sauce
- Kosher salt and black pepper
- 2 tbsp unsalted butter
- 6 oz. cremini mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp minced peeled fresh ginger
- 4 large eggs
- 4 Hawaiian burger buns, toasted
- Sriracha, for topping
- Pasta salad and pickles, for serving
Directions
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Gently mix the beef, 1 tbsp teriyaki asuce, 3/4 tsp salt and 1/2 tsp pepper in a large bowl. Form into 4 patties. Melt 1 tbsp 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.
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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 tsp teriyaki sauce. Simmer over medium-high heat until reduced to a thick gravy, 3 to 5 minutes.
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Meanwhile, heat the remaining 1 tbsp 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.
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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.