Featuring Rainier Foods Garlic & Herb Seasoning and Remy’s Competition Rub from Brocmar BBQ - both found in a recent Grill Masters Club subscription box!
Recipe by Pitmaster Ryan @rrculinarycreations
- 1/2 lb Beef Patty
- 1 Cup Red Wine
- 2 Cup Beef Broth
- 1 Tbs Black Pepper
1 Tbs Rainier Foods Garlic & Herb Seasoning
- 1 Yellow Onion (Halved and Sliced)
- 2 Cups Baby Bella Mushrooms (Sliced)
- 1 Cup Sushi Rice (Cooked)
- 1 Tbs Black Sesame Seeds
- 1 Tbs Corn Starch
- 1 Egg (Fried)
- Chopped Green Onion (Garnish)
- Brocmar Remys Competition Rub
Hand form a 1/2 lb Beef Patty and season with Brocmar Remys Competition Rub! Place on smoker at 225°F until the IT (internal temperature) reahed 110°F, then increase heat to 350°F and finish off to a IT of 160°F, pull and let rest!
While the beef patty is cooking, in a small sauce pan combine red wine, beef stock, black pepper, Rainier Foods Garlic & Herb seasoning, stir, and bring to a boil! Once boiling, add in cornstarch slurry and reduce to a simmer!
In a cast iron pan, sauté mushrooms and onion until onions are translucent. Add in gravy mixture and reduce heat to simmer! Simmer until gravy thickens to wanted consistency!
Prepare sushi rice and Black sesame seeds! Let cook until complete! Utilizing cooking spray, coat the inside of an oversized biscuit cutter, then press cooked rice into cutter and let cool!
Time to fry an egg!
It’s time to plate. Place rice in mold on plate and remove the mold! Top with the beef patty, then spoon gravy mixture over the top! Place fried egg on top and garnish with green onion…enjoy!