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If a visual will help, watch the Instagram Reel for this recipe.

Make the burger patties.

• Take your WOP steakburger grind (ASHLEYR for 10% off) and form it into four patties. Salt the patties to taste using sea salt (ASHLEYR for 15% off).

Coat the burger patties.

• In a small mixing bowl (or Tupperware container), add two eggs. Mix so the yolks and whites are evenly distributed.
• In another small mixing bowl (or Tupperware container), add the chicken flour (ASHLEYR for 10% off) and plantain flour (amounts listed under steakburger ingredients section). Mix with your fingers so both flours are evenly distributed.
• Take a burger patty and coat it in the flour mixture (both sides), then the egg mixture, then the flour mixture once more. If you'd like a visual, check out the Instagram reel for this recipe. Repeat this process for all burger patties.
• Note: if you have extra flour, you can sprinkle the rest on the uncoated spots on the burger patties.

Fry the burger patties.

• In your cooking pan (12" or similar size preferred), add a few tbsp of ghee or butter and bring to high heat.
• Once the fat is smoking, add your burger patties to the pan.
• Fry for about 2 minutes on each side, until golden brown.
• Once both sides are fried, turn the heat down to medium and finish cooking the burgers however you prefer.
• Note: I cooked mine for an additional 5-7 minutes and they ended up well done. I probably wouldn't cook them as long next time.

Make the gravy.

• In your smaller cooking pan (8" or similar size preferred), add the ghee (amount listed under gravy ingredients section) and bring medium heat.
• Once the ghee is melted, add the chicken flour and plantain flour (amounts listed under gravy ingredients section) and mix.
• After all ingredients are evenly distributed, remove the gravy from heat and pour it in a container to cool.
• Set it aside to cool for 20 minutes or so. It will thicken as it cools.

Serve and enjoy.

• Once the gravy has cooled, mix it once more to evenly distribute the ingredients. Pour the gravy over the chicken fried steakburgers, and dig in!
• I served mine with Kabocha Squash Fries.
• Note: the gravy is best enjoyed fresh. If you have leftover steakburgers, store them in the fridge in an airtight container for 3-4 days.