Ingredients:
For the gravy
- 4oz flour
- 4 oz butter
- half a yellow onion, medium diced
- ¼ cup Spiceology Maui Wowee Hawaiian Rub
- 2 quarts chicken stock or veggie stock
- Salt, to taste
- Pepper, to taste
- Rice Wine Vinegar, to taste
For the burger
- 1/2 lbs ground beef formed into patties
- Salt, to taste
- Pepper, to taste
To plate
- Short-grain rice
- Egg
- Spiceology Togarashi to garnish
Instructions:
For the gravy
- In a medium saucepan, melt butter over medium heat
- Add onions and cook until translucent
- In a bowl, mix together Maui Wowee and flour
- While whisking constantly, slowly pour the flour mixture into melted butter to make a roux
- Continue whisking until the roux starts to slightly brown and smells somewhat like popcorn
- Slowly add the stock while whisking, get rid of any clumps
- When sauce begins to thicken, set to a low simmer, stirring occasionally
For the burger
- Using the ground beef, seasoned with pepper to taste, form into 2 patties (4oz)
- Cook in a cast-iron skillet, sautépan or grill to the temperature of your liking
- 120-125 Degrees F = Rare
- 130-135 Degrees F = Medium Rare
- 140-145 Degrees F = Medium
- 150-155 Degrees F = Medium Well
- 160-165 Degrees F = Well Done
- Finish with Salt, to taste
Plating
- Place patty over a bed of short-grain rice.
- Pour your gravy over the beef patty
- Cook an egg over easy per patty
- Top with an egg and garnish with Spiceology’s Togarashi
