1lb ground beef
1 tablespoon Worcestershire sauce
1 teaspoon Gil’s Cowboy Rub
1 1/2 cups cremini mushrooms, sliced
3/4 cup cup yellow onion, peeled and sliced
1 cup beef broth
1 tablespoon Pepper Plant Chunky Garlic Hot Pepper Sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 cups white rice, cooked
4 eggs, fried, sunny side up
1/4 cup fresh scallions, chopped
Place ground beef in a medium bowl and season with Worcestershire sauce and cowboy rub. Portion the mixture into 4 even patties and set aside on a plate.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the patties and sear for 2 minutes per side or until deeply caramelized. Remove from the skillet and set aside on a clean plate. Return the skillet to the heat, add the remaining 2 tablespoons of oil, and, once hot, add the mushrooms. Sear mushrooms until nicely browned, about 3-5 minutes. Add the onions to the skillet, stir to combine with the mushrooms, and continue to cook until the onions are tender and slightly caramelized, about 10 minutes.
While the veggies are cooking, place broth, pepper sauce, soy sauce, and cornstarch in a medium bowl, whisk to combine. Once the veggies are tender, add the sauce to the skillet, stir to combine with the mushrooms and onions, and bring to a simmer. Simmer for 3-5 minutes or until slightly thickened. Return the patties to the skillet, submerge in the sauce, and cook for another minute, just to reheat the burgers.
To serve, divide rice between plates and top with burger patties, sauce, and fried eggs. Garnish with chopped scallions before serving.