Ingredients

Per patty

• 1/2 cup Cauliflower Rice Base
• 1/2 pound ground beef chucks
• 1 cup sliced onion
• Worcestershire or soy sauce, to taste
• 1/2 cup beef stock (preferred) or water
• 1 cup sliced mushrooms, your preferred type
• 12 oz Beef Gravy
• 2 eggs

Method

Prep

1. Prepare the Cauliflower Base.
2. Prepare or reheat the Brown Gravy.
3. Season ground beef with salt, pepper, and a splash of Worcestershire or soy sauce before forming patties.

Patties

1. Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side, until 140°F / 60°C.
2. Remove patties to a plate, retaining drippings in the skillet.
3. Add onion to the reserved drippings and cook over medium heat until lightly browned.
4. Add mushrooms and cook until they release moisture and begin to brown.
5. Add a small splash of water or stock to deglaze the pan, scraping up browned bits.
6. Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes.
7. Gently lie patties into the gravy; simmer until reheated through.

Eggs

• Fry eggs with butter or oil in separate hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes.

Serving

• Top each cauliflower base portion with a beef patty and top the patties with an egg. Pour gravy equally over each portion.

Inspirations

• Hawaiian Loco Moco