Step 1

Divide ground beef into 4 patties that are approximately 1 inch thick

Step 2

Season the patties with salt , pepper and garlic powder.

Step 3

Heat the oil in a large skillet over medium high heat.

Step 4

Add the patties to the skillet and cook them on each side for 4-6 minutes until browned and cooked through.

Step 5

Remove the patties from the skillet to a separate plate. Set aside.

Step 6

Drain the excess grease from the pan but do not scrape the brown bits off the bottom of the pan.

Step 7

Add 1 tablespoon of the butter to the skillet and melt it over medium high heat.

Step 8

Add mushrooms and onions to the skillet and sauté until tender and caramelized (2-3 minutes).

Step 9

Remove the mushroom and onions from the skillet to the pan with the patties.

Step 10

In a small bowl whisk together the broth, worchestershire, ketchup and salt.

Step 11

Heat the butter in the skillet over medium high heat until melted.

Step 12

Whisk in the flour and cook for approximately 2 minutes until browned slightly.

Step 13

Slowly whisk in the prepared broth liquid , continue stirring until simmer. Let the mixture simmer until the mixture thickens.

Step 14

Return the patties, mushrooms and onions back to the pan while you prefer the eggs.

Step 15

Melt the remaining butter in a skillet over medium high heat.

Step 16

Crack the eggs into the skillet making sure that they do not overlap (you might have to cook in batches depending on the size of the pan).

Step 17

Cover the skillet, reduce the heat to low and cook, undisturbed, for 3-4 minutes until all the egg whites are fully set and the yolks are still slightly runny.

Step 18

Scoop a serving of rice onto a plate.

Step 19

Top the rice with a hamburger patty and pour the gravy, onions and mushroom mixture on top.

Step 20

Top with the fried eggs and sliced green onions.

Step 21

Serve warm and enjoy!