Peppery Hamburger Patty and Fried Egg Over Rice, with Side of Macaroni Salad

 

This is my adaptation of a Loco Moco Plate Lunch using Black Pepper Sauce instead of mushroom/beef gravy. To give it a plate lunch feel, I served the dish in a takeout container.

• 6 cups water
• 1 tblsp salt
• 1 tblsp apple cider vinegar
• 1/4 cup elbow macaroni
• 1/4 cup mayo
• 1 1/3-lb hamburger patty
• 2 tblsp Worcestershire Sauce
• 1 tblsp butter
• 1 egg
• salt and black pepper to taste
• 2 tblsp black pepper sauce, diluted with 1 tblsp boiling water
• hot, cooked rice

1. Bring water with salt and vinegar to a boil and add elbow macaroni. Gently boil macaroni for 15 minutes. Drain and rinse briefly under cold running water to bring it down to room temperature. Drain and stir in mayo. Set aside. 
2. Douse the hamburger patty on both sides with Worcestershire sauce. Let the sauce penetrate the patty for about 15 minutes and pat dry.
3. Melt butter in a small frying pan over medium heat. Sear the patty on both sides, then fry each side for 3 minutes. Remove and place on paper towel to absorb excess grease.
4. Crack the egg into the same frying pan and fry over medium low heat until the egg white is just cooked. Periodically spoon hot oil over the egg. Do not flip.
5. Put rice in a takeout box. Place the patty over the rice, pour over with diluted black pepper sauce, and lay the egg on top. Season with salt and pepper. 
6. Serve with Macaroni Salad on the side.