For starters, you need some rice, easy enough, standard Japanese rice cook implemented, then the hamburger patty. I went with a local source, grass finished Northcoast beef, with a rub from Ted & Barney's. They are a local Humboldt County butcher shop turned rub merchant. In the bottle, it looks a lot like salt and pepper and not much else. I figured it would be close to a Santa Maria-style rub. I seasoned the meat, with what I thought was too much rub, small shaker mishap, as it were. Still forge on, assume it will be too salty, I guess. Let the rub sit for a bit, while other prep work was done. A little Japanese, a little American, a little Humboldt County influence.
Too Much Rub?
I also wanted those greens, so I prepped up some baby Pak Choy, some yellow onion and a couple cloves of garlic. This was to be a fairly simple stir-fry, really trying to let the pak choi shine with a little garlic kick. California/Chinese influences here.
Done, still crispy
Then there was the gravy, normally it should be a beef stock/base type of gravy preparation, but, that would be too easy. So, I went with some bacon ends for fat and flavor, and cooked them slowly to aid in building a fond in the pan, then flour, onions, lots of black pepper, and parsley were added to create some depth of flavor. A mixture of 25% milk and 75% water to bring the gravy to the proper thickness. Going for the Southern influence here.
Mmmm, not so healthy
From there, all that was left was assembly, a ring of rice, the pak choi in the middle, then burger, gravy and the required fried egg on top. I have to say, I decided to test a chunk of the second burger plain, and the Ted & Barney's rub was surprisingly not over-applied, it was nicely balanced and for something with just four ingredients, it was more than the sum of it's parts. I will probably go ahead and try it on a tri-tip at some point. It will definitely have a spot in my rub box.
Standard blogger too close to the food shot
I love runny eggs and rice, the seasoning on this was spot on, with the simple greens adding both a needed crunch and vegetal edge to the dish that is otherwise lacking. Overall, even as it is a Fusion dish, apparently a dirty word in professional kitchens, each of the flavors was well developed and individually strong, but, added to the whole. It's good eating, sort of Island-style.