This recipe is courtesy Scott Neuman, executive chef at Oba.
3 oz. wt. Certified Angus Beef Ground Chuck
1 each Egg, well beaten
½ cup Seasoned Flour, divided in two (recipe follows)
¼ cup Oil for frying
1 each Egg, fried
2 Tbsp. Chorizo Gravy (recipe follows)
1 Tbsp. Mashed Potatoes
1 each Buttermilk Biscuit, brushed with beaten egg and baked with 2 Tbsp. grated white cheddar
Seasoned flour (makes 1 cup)
1 cup All-Purpose Flour
2 tsp. Kosher Salt
1 tsp. Chili Powder, medium
1 tsp. Garlic Granules
½ tsp. Cayenne Pepper
Chorizo gravy (makes 2 cups)
½ lb. Coarse Ground Chorizo Sausage
1 Tbsp. Olive Oil
4 tsp. Seasoned Flour
½ cup Beef Stock
¼ tsp. Rubbed Sage
1/8 tsp. Fennel Pollen
To taste Kosher salt, about ½ tsp.
Half and half 1 ½ cups
1/6 wedge Fresh Lemon
In a saucepan over medium heat, add the olive oil and the chorizo. Cook until the sausage is cooked through and begins to brown. Slowly stir in the seasoned flour to coat the sausage. Add the beef stock very slowly, stirring constantly to prevent lumps. When incorporated, season with sage and fennel. Add the ½ & ½ and bring to a boil, then reduce to a simmer and cook until very thick. Season with salt and squeeze a wedge of fresh lemon into the gravy. Hold warm.
For the burger:
Make the burger into a patty no more than 1/3" thick. Dredge in the seasoned flour, then egg, then into the second batch of flour. Meanwhile, heat a sauté pan over medium and add the oil. When the oil is hot, carefully add the burger to the oil. Cook until browned on one size, carefully turn and cook on the other side. Check to see if the burger is cooked to your liking, if not, keep turning it over in the pan to keep the crust from burning as the burger cooks.
In a non-stick pan, heat a little butter and fry the egg on the first side. Flip the egg and turn the heat off to the pan, allowing the heat of the pan to lightly cook the yolk on the second side. Split a biscuit and warm briefly in the oven
Smear about a tablespoon of mashed potato on the bottom half of the biscuit and top with a tablespoon of chorizo gravy. Drain the excess oil from the beef patty and place on top of the gravy. Top the patty with the fried egg and smear the remaining gravy on the top half of the biscuit. Put the top half on and dig in!