Ingredients<\/u>:<\/b>
\n4 cups steamed rice
\n4 eggs – fried
\n2 stalks green onions – chopped<\/p>\n
Burgers<\/b>
\n1 lb ground beef – See Note 1
\n1\/3 cup onion – finely diced; See Note 2
\n1\/4 cup panko bread crumbs
\n3 Tablespoons milk
\n2 cloves garlic – minced
\n3\/4 teaspoon sea salt
\n1\/4 teaspoon black pepper<\/p>\n
Gravy<\/b>
\n2 cups beef stock
\n2 Tablespoons cornstarch
\n2 Tablespoons soy sauce
\n1 Tablespoon ketchup
\n2 teaspoons sugar – to taste
\n1 1\/2 teaspoons Worcestershire sauce
\n1\/2 teaspoon sea salt – to taste<\/p>\n
Directions<\/u>:<\/b>
\nPrep 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.<\/p>\n
2 cups beef stock,2 Tablespoons cornstarch,2 Tablespoons soy sauce,1 Tablespoon ketchup,2 teaspoons sugar,1 \u00bd teaspoons Worcestershire sauce,\u00bd teaspoon sea salt<\/p>\n
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.
\n1 lb ground beef,\u2153 cup onion,\u00bc cup panko bread crumbs,3 Tablespoons milk,2 cloves garlic,\u00be teaspoon sea salt,\u00bc teaspoon black pepper<\/p>\n
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.<\/p>\n
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.<\/p>\n
Fry eggs: Fry eggs to your liking – sunny side up, over medium, or over easy.
\nAssemble: 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.<\/p>\n
Notes<\/u>:<\/b>
\nGround beef – I used 85% lean. Though traditionally made with ground beef, you can substitute with ground turkey, ground pork or any combination of meat.
\nOnions – Use Maui onions if available, otherwise use sweet yellow onions. Optional: saute diced onions to bring out more flavor.
\nGravy – 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.
\nIf preferred, you can wipe off excess grease from the pan before adding the gravy.
\nLeftovers: Store in an airtight container and keep in the fridge for up to 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
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