This was supposed to post yesterday! Sorry for the delay!
I was going through my post to see which one I can use for this weeks blog. I am running a little late this morning trying to get ready for a super fun filled day/night in Portland Maine. We are going to celebrate my GF KP as she is getting married next weekend and I have a feeling this would be super awesome to have tomorrow morning or even later tonight. There is nothing like a greasy burger and or a runny egg for a hangover. Not saying I am going to have one but maybe just maybe someone in our group, could be me, could be someone else but this would be fantastic.
I posted this recipe a few years ago and we have had it a couple of times since. It’s pretty easy to make and the flavors are fabulous, my mouth is watering as I write this and look at the pictures. I don’t think I will find this exact meal but I bet we could get close. Though I really hope the group wants to go to this fabulous breakfast spot I found the last time I spent sometime in Portland. It was by far the best fried chicken and waffles I have ever had. Mouth watering again. Maybe I should have some breakfast soon…
If you have never had this I do hope you try it. It’s an easy recipe and you won’t be disappointed. I mean I even ate it with the mushrooms and I am not a fan of them. How I add ingredients I don’t care for I usually cut them up super small. It works every time.
- 1 pound ground beef 80/20 or similar
- 3 teaspoon Worcestershire sauce
- 1 medium yellow onion 1/4 of it chopped, 3/4 sliced into 1/2 inch wedges
- 2 garlic cloves peeled and finely grated
- 2 1/2 tablespoons canola oil
- 8 ounces cremini mushrooms or white button, Portobello, shitake
- 2 cups beef broth
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 4 cups white rice steamed, cook the rice your way
- 4 large eggs fried sunny-side up or over easy
- 2 green onions chopped, green part only. for garnish
- kosher salt and fresh cracked black pepper season to taste as you go
- in a bowl combine the ground beef 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1½ teaspoons of the Worcestershire sauce, onion and garlic. Gently mix with your hands or a wooden spoon just till combined, do not over mix it. Form into four equal-sized patties about 1/2 inch thick; ours were more like an inch. Set aside on a plate, wrap in plastic and place in the fridge for 20 minutes to rest.
- In a large skillet add 1 tablespoon of oil and set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and saute until translucent, 5-7 minutes. Turn the heat to low and continue cooking for 10 more minutes, stirring often. Cook until they are soft and caramelized. Transfer to a bowl and set aside.
- In the same pan add 1 tablespoon of oil and set it over medium heat. When the oil is hot, swirl the oil around the pan to make sure the surface is covered. Gently place place the patties in the pan, leaving room around each one. Cook until browned, around 4 minutes each side. Using a spatula place the patties on a plate and set aside to rest.
- add the remaining ½ tablespoon oil to the pan over medium heat until hot. Add the mushrooms and saute until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the reserved caramelized onions. Add the beef broth, soy sauce and the remaining Worcestershire sauce and bring it to a simmer. Turn the heat to medium-low, scoop out a tablespoon of the broth from the skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5-7 minutes.
- place 1 cup of steamed rice on each plate and top, in order. 1 beef patty, some gravy, 1 fried egg, and chopped green onions before serving.