Ingredients:
4 cups steamed rice
4 eggs – fried
2 stalks green onions – chopped
Burgers
1 lb ground beef – See Note 1
1/3 cup onion – finely diced; See Note 2
1/4 cup panko bread crumbs
3 Tablespoons milk
2 cloves garlic – minced
3/4 teaspoon sea salt
1/4 teaspoon black pepper
Gravy
2 cups beef stock
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 Tablespoon ketchup
2 teaspoons sugar – to taste
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt – to taste
Directions:
Prep gravy: In a medium bowl, add the beef stock, cornstarch, soy sauce, ketchup, sugar, Worcestershire sauce, and salt. Mix to combine and set aside. See Note 3.
2 cups beef stock,2 Tablespoons cornstarch,2 Tablespoons soy sauce,1 Tablespoon ketchup,2 teaspoons sugar,1 ½ teaspoons Worcestershire sauce,½ teaspoon sea salt
Mix burger patties: Mix together the ground beef, diced onions, panko bread crumbs, milk, garlic, salt, and black pepper. Divide and form into four patties. Lightly apply oil to hands for easier forming.
1 lb ground beef,⅓ cup onion,¼ cup panko bread crumbs,3 Tablespoons milk,2 cloves garlic,¾ teaspoon sea salt,¼ teaspoon black pepper
Fry burgers: In a lightly greased nonstick pan, cook burgers over medium high heat until fully cooked, about 3 to 4 minutes per side. Remove burgers and reduce heat to medium low.
Gravy: Stir the gravy mixture as the cornstarch can settle then add it to the pan. Keep stirring until it comes to a boil and thickens, about 1 to 2 minutes. See Note 4.
Fry eggs: Fry eggs to your liking – sunny side up, over medium, or over easy.
Assemble: Add steamed rice to a bowl, top with a burger patty, pour a generous amount of gravy on top, then top with a fried egg. Garnish with green onions and serve.
Notes:
Ground beef – I used 85% lean. Though traditionally made with ground beef, you can substitute with ground turkey, ground pork or any combination of meat.
Onions – Use Maui onions if available, otherwise use sweet yellow onions. Optional: saute diced onions to bring out more flavor.
Gravy – Fully dissolve the cornstarch in the stock for a smooth, lump free gravy. Substitute chicken stock for beef stock. Substitute dark soy sauce for a darker colored gravy.
If preferred, you can wipe off excess grease from the pan before adding the gravy.
Leftovers: Store in an airtight container and keep in the fridge for up to 3 days.