Loco Moco

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 2 cups uncooked medium-grain white rice
• 2 1/2 cups water (for rice)
• 1 1/2 lb ground beef (80/20)
• 1 medium yellow onion
• 2 garlic cloves
• 1 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 4 large eggs
• 3 green onions

Instructions

1. 1Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine with the water and the salt in a medium saucepan, bring to a boil over high heat, then cover, drop to low, and steam 18 minutes. Rest off heat, still covered, 10 minutes; fluff with a fork.
2. 2Finely dice half the onion and thinly slice the other half. Mince the garlic. Thinly slice the green onions, keeping whites and greens separate.
3. 3In a bowl, gently mix the ground beef with half the diced onion, half the garlic, half the soy sauce, Worcestershire, salt, and pepper. Divide into 4 equal balls and press into loose 1/2-inch-thick patties slightly wider than a burger bun; do not overwork.
4. 4Heat oil in a large heavy skillet (12-inch cast iron or stainless) over medium-high until shimmering. Sear the patties without moving until deeply browned, 3 to 4 minutes. Flip and cook until medium and crusty, 3 to 4 minutes more. Transfer to a plate and tent loosely with foil to rest.
5. 5Reduce heat to medium. Add the butter to the same skillet. When melted, stir in the remaining diced onion and the sliced onion; cook, scraping up browned bits, until soft and golden at the edges, 4 to 5 minutes. Stir in the remaining garlic and the green onion whites; cook 30 seconds until fragrant.
6. 6Sprinkle the flour over the onions and cook, stirring constantly, 1 full minute to form a blond roux. Whisk in the beef broth in a steady stream, then the remaining soy sauce and Worcestershire. Simmer, whisking often, until the gravy coats the back of a spoon, 4 to 6 minutes. Taste and season with remaining salt and pepper. Keep warm over low heat; thin with a splash of water if it tightens too much.
7. 7In a nonstick or well-seasoned skillet, heat the remaining oil over medium. Crack in the eggs and cook sunny-side up until whites are set and edges barely crisp but yolks still runny, 2 1/2 to 3 1/2 minutes. Season lightly with salt and pepper.
8. 8Mound a generous cup of hot rice in the center of each warm plate. Set one rested patty on the rice. Spoon a thick blanket of gravy over the patty so it runs onto the rice.
9. 9Top each patty with a sunny egg. Scatter the green onion greens over everything and serve at once while the yolk and gravy can mingle.