Ingredients
8 bacon strips, cut in half1/2 cup reduced-sodium teriyaki sauce1/4 cup hoisin sauce6 green onions, chopped1 tablespoon garlic powder1 tablespoon ground cumin1/2 teaspoon pepper2 pounds ground sirloin8 ounces sliced mushrooms2 baby bok choy, quartered and core removed8 large eggs8 potato hamburger buns, toasted
Preparation
In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings.
Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm.
In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm.
In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.
