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Big Kahuna Burgersteaks
Written By: Jenny King | Issue: 2018/09 - September
Chris Duffy, operations manager and morning show host at WHLC FM 104.5, excels at crafting seven- to nine-course Japanese kaiseki-style meals. But having raised twins that now stand 6’9” and 6’10”, he knows a thing or two about satisfying big appetites on one plate, and he loves the hearty fusion flavors of Hawaiian cuisine.
Radio listeners have probably heard Duffy talk about his girlfriend, “The Mayor”; her 12-year-old son requested this meal for his birthday dinner, and Duffy can think of no better endorsement. For exciting, bespoke, home-dining experiences, visit him on Facebook at DinnerWithDuffy.
Ingredients:
2 lbs ground 80/20 beef
2 slices white bread, cut into 1/4” cubes
4 tbsp milk
2 eggs, slightly beaten
1/2 cup minced or coarsely grated Maui (who are we kidding, Vidalia) onion
1 tbsp Worcestershire sauce
1 tbsp ketchup
salt and pepper
For the gravy:
3 tbsp flour
4 tbsp water
1–2 cups beef stock
OR
Buy a canned beef or mushroom gravy
OR
Use a packaged mix (he won’t tell)
4 extra large eggs, fried sunny side up OR poached, preferably sous-vide;
Sushi rice (and it MUST be sushi rice) to serve 1 1/2 to 2 cups cooked per person
Preparation:
Mix the bread cubes and milk until the milk is absorbed and the bread softened. Combine the beef, bread cubes, and remaining ingredients and mix well. If making your own gravy, make a slurry of the flour and water. Form the beef mixture into 4 patties. Important note: Don’t overly compress the patties, just get them to the point where they hold their shape so they will be super juicy. Duffy finds an oval shape about 1 1/2 inches thick works best.
Pan fry the patties until nicely browned, about 4 minutes per side. If you’re not making the gravy from scratch, skip the next bit.
Set the patties aside and keep warm. Remove the fat from the pan, but leave the scrummy brown bits. Return the pan to the heat and add 1 cup of the beef stock, scraping up all those brown bits. Add the slurry to the pan and stir to thicken. You want a fairly thick gravy that will coat everything (if it gets too thick, add a bit more stock).
Give each plate a healthy foundation of sushi rice, top with the hamburger steak, egg, and cover with gravy. Serve with a shaka (Google it!).
