Cookie Bookie

Loco Moco

1 lb. ground beef
1/2 c. finely diced onion
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tbsp. soy sauce
1 1/2 tbsp. olive oil
4 tbsp. butter
4 c. mushrooms, stems removed and sliced
6 tbsp. flour
3 c. beef broth
1 tsp. Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. butter
4 large eggs
3 cups hot, steamed white rice, divided

In a mixing bowl, add ground beef, onion, salt, pepper, Worcestershire sauce and soy sauce and stir together. Form four even 4-ounce patties.

Pour oil in a large skillet and place over medium-high heat. Once hot, add patties and sear, 3 to 4 minutes per side. Reduce heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. Remove patties from skillet and set aside, loosely covered with foil.

Make the mushroom gravy: In the same skillet over medium-high heat, add 4 tablespoons butter. Add mushrooms and cook until mushrooms are lightly caramelized, about 3 minutes. Sprinkle with flour, and stir together.  Cook flour 1-2 minutes, stirring constantly. Lower heat to medium and stir in broth making sure to scrape the cooked on bits off the bottom of the pan. Add Worcestershire sauce and soy sauce and continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Adjust seasonings if needed. Cover and set aside.

In a separate non-stick skillet over medium-high heat, add 2 tablespoons butter. Once hot, add eggs and fry until whites have set and yolks are still runny, 3 to 4 minutes. Remove from heat.

To assemble: Divide rice between four plates and top each with a burger patty, followed by a scoop of gravy and a fried egg. Serve.