Hawaiian Loco Moco Burgers

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 burgers
  • Nutrition Info
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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

Directions

  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.
  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.
  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 with pasta salad and pickles.