Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hawaiian Loco Moco Burgers
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 40 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 342 milligrams
- Sodium
- 1069 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Protein
- 44 grams
- Sugar
- 12 grams
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 40 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 342 milligrams
- Sodium
- 1069 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Protein
- 44 grams
- Sugar
- 12 grams
Ingredients
Directions
- 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.
- 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.
- 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.
- Serve the burgers on the buns; top with the mushroom gravy and fried eggs; drizzle with Sriracha. Serve with pasta salad and pickles.
