Ingredients
Hamburger Patties
1 lb (500 g) Lean Ground Beef
4 tsp (20 mL) Worcestershire sauce
1 tsp (5 mL) seasoning salt
3/4 tsp (4 mL) garlic powder
1/2 tsp (2 mL) chicken bouillon powder
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) baking soda
Oil
Gravy
1-1/2 cups (375 mL) beef broth
4 tsp (20 mL) dark soy sauce
2 tsp (10 mL) ketchup
1 tsp (5 mL) Worcestershire sauce
5 tsp (25 mL) cornstarch
Pepper and/or chicken bouillon powder (optional)
Other Ingredients
Butter
Eggs
Hot steamed rice
Sliced green onion and sesame seeds (optional)
Instructions
- Hamburger Patties: Combine the ground beef, Worcestershire sauce, seasoning salt, garlic powder, bouillon powder and pepper in a bowl. Then wet your hands with water so the mixture doesn’t stick to them as easily. Work the mixture together gently. Think of it like you’re folding the ingredients instead of mashing them together. This will help keep the patties from becoming tough when you cook them.
- Next, add about a tablespoon (15 mL) of water to a small bowl along with the baking soda. Mix thoroughly, then drizzle the mixture over the meat. Gently fold the mixture into the meat. This last step not only ensures all the ingredients are thoroughly mixed but also distributes the baking soda so it can do its magic. Cover the bowl and put the hamburger mixture in the fridge for about 15 to 20 minutes or refrigerate overnight.
- Remove the mixture from the fridge. Wet your hands again with water (so the meat stays in the patty and not all over your hands) and grab a handful of the hamburger mixture (about one-quarter to make 4 patties). If you want these to pack these into an insulated container, make them the same size as, or just slightly larger than, the container, since the patties will shrink when cooked. Depending on your container size, the number of patties will vary. Gently roll it into a ball, then smack it between your palms until it flattens to about 1/2 inch (1 cm) thick.
- Cooking the Patties: Take out your stainless steel skillet (or a nonstick skillet if that’s what you’ve got) and add about a tablespoon (15 mL) of oil. Heat it over medium heat for a couple of minutes, until the pan is evenly hot and evenly coated. Then, gently lay down no more than 2 or 3 patties at a time. Don’t overcrowd the pan. Cook for about 4 minutes, until a crust forms on the bottom that releases easily, then flip the patties. Cook for another 4 minutes and check the internal temperature with an instant-read digital thermometer inserted sideways into each patty. The patties should reach 160°F (71°C) for safety and be slightly firm but still juicy. Transfer cooked patties to a clean plate, cover with foil to keep hot and cook the remaining patties. (After cooking all the patties, leave all the flavorful brown bits in the pan for the gravy.)
- It’s All About the Gravy: Combine the beef broth, soy sauce, ketchup and Worcestershire sauce in a measuring cup or bowl. Mix the cornstarch with 1/4 cup (60 mL) of cold water in a small bowl. If it doesn’t seem to mix, just add more water until it combines.
- Put the pan back on medium heat. Add the broth mixture and bring to a boil, gently scraping the bottom of the pan with a wooden spoon to lift those tasty bits, building rich flavour into the gravy. Drizzle in the cornstarch slurry gradually, and cook, stirring, for 1 to 2 minutes or until the gravy thickens to coat the back of a spoon. Don’t be afraid to adjust your seasoning. If you want a bit more kick, add some pepper. If it doesn’t taste salty enough, or you used a low-salt beef broth, add some chicken bouillon powder to deepen the gravy’s flavour. If you want a smooth gravy, strain it through a fine-mesh sieve into a bowl and discard the solids.
- Fried Eggs: A nice runny yolk really ties this dish together but if you’re packing lunch to go, a fully-cooked egg is better for food safety. Heat a nonstick skillet over medium-low heat and add a tablespoon (15 mL) of butter. Once the butter completely melts, crack an egg directly into the pan. If you’re cooking more than one egg, make sure each egg has enough space. Cook until the egg easily releases from the pan and the egg white is fully set. To cook through, flip eggs over, gently break the yolk and cook until set. Remove from the heat.
Notes
The Best Hot School Lunch Assembled: Two Ways
To Eat at Home: Scoop hot steamed rice onto a plate. Next, put the hamburger patty (or patties) on top of the rice and then gently place the egg on top of the meat. Some people like to put the gravy on top of the patty before placing the egg on top, and that’s okay, too. Finally, ladle a generous amount of gravy over the egg, rice and patty.
If you like, top with the green onions for colour and flavour and sprinkle with sesame seeds.
To Pack for Lunch To-Go: Preheat an insulated food container/jar with boiling water (a two-containers-in-one jar works great!) and dump out the water just before packing.
Pack the hot steamed rice into a preheated insulated container, making sure you have enough space for the patty (or patties) and the egg. Place a hot patty (or patties) and cooked egg on top and seal the container. Put the gravy in a small preheated insulated container. Then, at lunchtime, just carefully pour the warm gravy over the egg, patty and rice, and enjoy an amazing hot meal at school.
If you’re feeling fancy, pack the green onions and sesame seeds in a small container to garnish your hot lunch at school.
What About Leftovers?
If you have extra cooked patties, let them cool, then refrigerate them in an airtight container for up to 3 days. To reheat, fry onions and mushrooms in a skillet with a couple of tablespoons (30 mL) of butter, then make a new batch of gravy by using the instructions above and add the patties to the gravy to heat them through, letting them soak up the gravy’s flavour. Serve with mashed potatoes or French fries.
You can also turn the leftovers into a different packed lunch. Pack hot mashed potatoes in a preheated insulated food container and top with a hot patty; pack the rest of the onion-mushroom gravy in a separate preheated insulated container. At lunchtime, pour the gravy over the patty and mashed potatoes for another meal.
You can save some of the uncooked hamburger mixture to turn into burger sliders. Form into small patties and cook as directed, watching the cook time so they don’t dry out, since they are much smaller. Transfer to a clean plate. Then, add sliced onions and 2 tablespoons (30 mL) of butter to the same pan and cook until soft and caramelized. Grab some slider buns and split them in half; spread a small dab of your favourite burger sauce on each cut side. Place the patty on the bottom bun, then spoon caramelized onions on top. Put the top back on, and you’ve got sliders ready to make disappear in your belly.