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1. Rinse the rice until the water runs mostly clear. Combine with 2 cups of water in a saucepan, bring to a boil, cover, reduce to low and cook 15 minutes. Rest off the heat, covered, for 10 minutes.
1.5 cup Short-grain white rice
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2. In a large bowl, gently mix the ground beef, diced onion, panko, egg, garlic powder, salt and pepper until just combined. Shape into 4 oval patties about 2 cm (3/4 inch) thick and press a shallow dimple in the center of each.
1.2 lb Ground beef (80/20),
0.5 piece Yellow onion, finely diced (for patties),
0.3 cup Panko breadcrumbs,
1 piece Egg (for patties),
1 tsp Garlic powder,
1.5 tsp Salt,
1 tsp Black pepper
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3. Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties 4 minutes per side until deeply browned and cooked through to 160°F (71°C). Transfer to a plate and tent with foil, leaving the drippings in the pan.
2 tbsp Vegetable oil
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4. Reduce the heat to medium and add the butter to the drippings. Cook the sliced onion and mushrooms for 8 minutes until soft and golden brown.
3 tbsp Butter,
1 piece Yellow onion, thinly sliced (for gravy),
8 oz Cremini mushrooms, sliced
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5. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the beef stock, then add the soy sauce and Worcestershire sauce. Simmer 6 to 8 minutes until thickened to a glossy gravy, then return the patties to the pan for 2 minutes to warm through and absorb flavor.
3 tbsp All-purpose flour,
2 cup Beef stock,
1 tbsp Soy sauce,
1 tbsp Worcestershire sauce
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6. Fry the eggs in a lightly oiled nonstick pan over medium heat for 2 to 3 minutes until the whites are set and the yolks are still runny.
4 piece Eggs (for frying)
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7. Divide the rice among 4 bowls, top each with a patty, ladle over plenty of mushroom gravy, and crown with a fried egg. Garnish with green onions and serve immediately.
2 piece Green onions, sliced (garnish)
