You could make thin savory waffles and wrap into a cone shape, if you could find the right waffle iron (a pizelle iron, I believe). People do eat chicken and waffles, after all; same concept.
As with sausage gravy, you’ll want some chunks of browned burger in there as well.
Re: the OP -
Make Shit on a Shingle!
Believe it or not, probably the closest thing to real classical gravè in the Medieval sense that I can immediately think of in Modern American cooking are carnitas. Grebe was the resultant moist and slow cooked meat bits and juices that were left after the rendering process. The fat was probably integral as a preserving layer to the gravy as it formed a solid sealing disk upon cooling and never skimmed. And of course the flavorful fat was very useful… even for soap, if nothing else.
I find stuff like this as rational as thinking that drinking a single glass of alcohol will result in liver failure.
Well, now that I think of it, there are also “Gribbenes”, which is another cognate of gravy… American as any other gravy… The Gravy of the Chicken.
I prefer wine. Sherry, actually.
Make Buffalo Wings and use it as dipping sauce. That’s all I got.
I just started writing something up because I thought you wrote, “chunks of brown sugar.”
But, yes, browned burger should definitely be included.
One of my favorite lunches in school was either the hamburg gravy or turkey/chicken gravy over mashed potatoes. This seems to be the authentic recipe that I enjoyed in the school of my youth. It was smuggled out of the school cafeteria with great risk to all involved- if the lunchladies find out, it will cost us all dearly.
NORTHWEST HAMBURGER GRAVY
30 lb ground beef
2 gallons water
2 cups beef base
1 TBSP pepper
2 TBSP kitchen bouquet
3 cups corn starch mixed with 4 cups water
Cook, drain and rinse ground beef (the school boils it). Crumble meat until its a very fine texture (look at picture). Bring 2 gallons water to a boil. Add beef base, pepper and kitchen bouquet. Mix in corn starch and water mixture and stir until thickened. Add cooked ground beef. This recipe makes 177 2 oz. servings.
Only if you’re going to turn it into 6-bean hamburger bean dish (made with bacon and most of the other baked bean ingredients).
Recipe please.
Pretty please?