You’ll Need
For the Beef Patties
600g beef mince
1 tbsp Worcestershire sauce
1 tsp onion powder
½ tsp garlic powder
three-quarter tsp sea salt
½ tsp black pepper
For the Gravy
1 small onion, thinly sliced
150g chestnut mushrooms, sliced
20g butter
1 tbsp plain flour
300ml beef stock
1 tsp dark soy sauce
For the Boxes
400g cooked white rice
4 eggs
2 spring onions, sliced
Optional but Dangerous
Macaroni salad
Hot sauce
Extra gravy
Method
Mix the beef with the Worcestershire sauce, onion powder, garlic powder, salt and pepper.
Shape into four wide patties and preheat your air fryer to 200°C.
Air fry the patties for 8-11 minutes, turning once, until browned and cooked to your liking.
Place the onion, mushrooms and butter in a heatproof dish and air fry at 190°C for 6 minutes.
Stir in the flour, then gradually whisk in the stock and soy sauce.
Air fry at 180°C for 7 minutes, stirring twice, until glossy.
Crack the eggs into four oiled ramekins and air fry at 180°C for 4-6 minutes.
Divide the hot rice between four boxes.
Add a beef patty, spoon over the gravy and top with an egg.
Finish with spring onions and serve immediately.