Recipe Index

Ingredients

• 8 oz lean ground beef
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 1/2 tbsp extra-virgin olive oil
• 6 tbsp unsalted butter, divided
• 2 cloves garlic, thinly sliced
• 8 oz shiitake mushrooms, stems removed and thinly sliced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• Kosher salt and freshly ground black pepper, for the gravy
• 2 large eggs
• 1 1/2 cups hot steamed basmati rice
• Furikake seasoning, to serve
• Sliced chives, to serve

Method

1. Season the beef with the salt, garlic powder and pepper, mix lightly and form into 2 patties about ¾ in thick.
2. Heat the olive oil in a frying pan over medium-high heat. Cook the patties for 3-4 minutes per side until well browned and cooked to your liking. Set aside and keep warm.
3. For the gravy, melt 4 tbsp of the butter in the same pan over medium heat. Cook the sliced garlic and mushrooms for 5-6 minutes until the mushrooms are golden.
4. Sprinkle over the flour, stir for 1 minute, then gradually whisk in the broth. Simmer for 3-4 minutes until thickened to a gravy. Season with salt and pepper.
5. In a clean non-stick pan, melt the remaining 2 tbsp butter and fry the eggs sunny-side up for 2-3 minutes until the whites are set and the yolks still runny.
6. Divide the rice between two bowls. Top each with a beef patty, spoon over plenty of mushroom gravy and finish with a fried egg, furikake and chives.

Prep: 30 min · Cook: PT0S · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data