Hawaiian Loco Moco Burgers

Ingredients:

• 700 g of ground beef
• 1 tbsp + 2 tsp teriyaki sauce
• 2 tablespoons unsalted butter
• 170 g cremini mushrooms, thinly sliced
• 1 tbsp flour
• 1 cup lightly salted beef broth
• 1 tbsp. chopped peeled ginger root
• 4 large eggs
• 4 Hawaiian burger buns, halved and toasted
• Sriracha sauce, for assembly
• Pasta salad and pickles, for serving

Preparation:

1. In a large bowl, carefully combine the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Form into four 4.5-inch (11-cm) patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until golden brown, about 3 minutes per side for medium. Transfer to a platter.
2. Add the mushrooms to the skillet and cook until lightly browned, about 3 minutes. Sprinkle with flour and toss until lightly browned, about 1 minute. Stir in the beef broth, ginger, and the remaining 2 teaspoons of teriyaki sauce. Cook over medium-high heat until a thick gravy forms, 3 to 5 minutes.
3. Meanwhile, in another large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium, and cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
4. Serve the patties on buns, top with the mushroom gravy and scrambled eggs, and drizzle with Sriracha sauce. Serve with pasta salad and pickles.