Chef Windy 'Makani' Gerardi
This burger is anything but traditional. Sample island flavor with homemade Shiitake mushroom gravy, crispy shallots, a sunny side up organic farm raised egg, baby arugula and a real kick from Sriracha Sauce.
- Organic brown rice
- Grass-fed organic beef
- Baby arugula
- One egg, fried sunny side up
Housemade Shiitake Mushroom Gravy
- 1 cup sliced Shitake mushrooms
- 1/4 cup Heavy Cream
- 1 tablespoon Diced Shallots
- 1/2 teaspoon Minced Ginger
- 1 pint + 2 tablespoons Shoyu
- 3/4 cup + 2 tablespoons Olive oil
- Pinch of salt
Fried Shallot garnish
- Rice bran oil or other neutrally flavored oil, for frying
- 2 large shallots
- 1 cup all-purpose flour
- 1/4 cup dry rub (garlic, onion, paprika, black pepper)
Make the mushroom gravy
Heat pot to medium high heat and drop olive oil to coat bottom. Add shallots and a pinch of salt and sauté for one minute. Toss shiitake mushrooms in and sweat for 2 minutes. Add ginger and stir. Add shoyu and allow shiitake mushrooms to release liquid. Finish with heavy cream.
Prepare fried shallots
In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour and dry rub. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
Cook organic brown rice to desired doneness
Begin with grass-fed organic beef (seasoned with salt and pepper) and cook to desired temperature. Medium rare is recommended to showcase the beef.
Toss arugula with organic EVOO and kosher salt.
Prepare one organic farm raised egg, sunny side up.
To plate burger dish
Plate one cup of brown rice and the cooked beef patty before ladling on a helping of the Shiitake mushroom gravy.
Top with sunny side up egg and arugula.
Add a dollop of Sriracha sauce on the side and garnish with crispy shallots.