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In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon Brit’s Cookin’ Cajun Seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, black pepper to taste, a few dashes of Worcestershire sauce, and 1 to 2 tablespoons Steen’s cane syrup (if using). Mix all ingredients thoroughly by hand until well combined. Form the mixture into 4 individual patties.

Heat a large skillet with 1 to 2 tablespoons of cooking oil over medium-high heat. Place the formed patties into the hot skillet and brown them on both sides until they have a nice color, about 3-4 minutes per side. Once browned, remove the patties from the skillet and set them aside in a separate dish. Drain any excess grease from the skillet, leaving some fond (browned bits) at the bottom.

Add the sliced onions and sliced mushrooms to the same skillet. Cook them over medium heat, stirring occasionally, until they are tender and have softened, about 8-10 minutes.

Deglaze the skillet with a splash (about 1/4 cup) of beef broth, scraping up any browned bits from the bottom. Then, add the unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the onions and mushrooms in the skillet. Continue to cook for 2-3 minutes until the vegetables are tender and slightly caramelized.

Stir in the minced garlic and cook for 1 minute until it becomes fragrant.

Sprinkle the all-purpose flour over the cooked onions, mushrooms, and garlic in the skillet. Stir well to incorporate the flour, creating a roux, and cook for 1-2 minutes.

Slowly pour in the remaining 2 3/4 cups of unsalted beef broth while continuously mixing to prevent lumps and ensure the gravy starts to thicken smoothly. Once the broth is incorporated, add 1 teaspoon Brit’s Cookin’ Cajun Seasoning, 1 tablespoon dried parsley, and 1/2 teaspoon beef bouillon powder to the gravy. Bring the gravy to a simmer.

Return the browned patties to the simmering gravy in the skillet. Reduce heat to low, cover, and continue to let the gravy and patties simmer together for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are cooked through.

While the gravy is simmering, prepare the fried eggs. Heat a separate non-stick pan with a little cooking oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (preferably with a runny yolk). Season with salt and pepper, and optional red pepper flakes.

To assemble, spoon cooked white rice onto a plate. Place a hamburger steak patty on top of the rice. Ladle a generous amount of the rich gravy with onions and mushrooms over the patty and rice. Finally, finish the dish by placing a fried egg right on top of the gravy. Garnish with additional chopped green onions if desired.


In a large bowl, combine the ground beef, chopped green onions, 1 tablespoon Brit’s Cookin’ Cajun Seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, black pepper to taste, a few dashes of Worcestershire sauce, and 1 to 2 tablespoons Steen’s cane syrup (if using). Mix all ingredients thoroughly by hand until well combined. Form the mixture into 4 individual patties.

Heat a large skillet with 1 to 2 tablespoons of cooking oil over medium-high heat. Place the formed patties into the hot skillet and brown them on both sides until they have a nice color, about 3-4 minutes per side. Once browned, remove the patties from the skillet and set them aside in a separate dish. Drain any excess grease from the skillet, leaving some fond (browned bits) at the bottom.

Add the sliced onions and sliced mushrooms to the same skillet. Cook them over medium heat, stirring occasionally, until they are tender and have softened, about 8-10 minutes.

Deglaze the skillet with a splash (about 1/4 cup) of beef broth, scraping up any browned bits from the bottom. Then, add the unsalted butter and 1 teaspoon of Brit’s Cookin’ Garlic & Herb Seasoning to the onions and mushrooms in the skillet. Continue to cook for 2-3 minutes until the vegetables are tender and slightly caramelized.

Stir in the minced garlic and cook for 1 minute until it becomes fragrant.

Sprinkle the all-purpose flour over the cooked onions, mushrooms, and garlic in the skillet. Stir well to incorporate the flour, creating a roux, and cook for 1-2 minutes.

Slowly pour in the remaining 2 3/4 cups of unsalted beef broth while continuously mixing to prevent lumps and ensure the gravy starts to thicken smoothly. Once the broth is incorporated, add 1 teaspoon Brit’s Cookin’ Cajun Seasoning, 1 tablespoon dried parsley, and 1/2 teaspoon beef bouillon powder to the gravy. Bring the gravy to a simmer.

Return the browned patties to the simmering gravy in the skillet. Reduce heat to low, cover, and continue to let the gravy and patties simmer together for 10-15 minutes, or until the gravy has thickened to your desired consistency and the patties are cooked through.

While the gravy is simmering, prepare the fried eggs. Heat a separate non-stick pan with a little cooking oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (preferably with a runny yolk). Season with salt and pepper, and optional red pepper flakes.

To assemble, spoon cooked white rice onto a plate. Place a hamburger steak patty on top of the rice. Ladle a generous amount of the rich gravy with onions and mushrooms over the patty and rice. Finally, finish the dish by placing a fried egg right on top of the gravy. Garnish with additional chopped green onions if desired.
