Optional Garnish- chopped parsley, seeded and diced Roma tomato
For the rice- Wash the rice under cold running water until the
water runs clear. In a medium saucepot over high heat, bring the
chicken broth to boil. Add the rice, cover and reduce the heat to
low for about 15 minutes Remove from the heat and let stand for 5
minutes (Alternatively, add both the rinsed rice and the chicken
broth to a rice cooker and turn the machine on - it will keep the
rice warm until ready to serve.) Fluff with a fork and cover. Keep
warm until ready for use.
For the burgers- Mix the ground beef, onions and some salt and
pepper in a large mixing bowl. Form 4 medium patties and set
Set a large cast-iron pan over high heat. Add a drizzle of canola oil
and set the patties in the pan. Cover pan with a lid (or a second
pan) to seal in the moisture and ensure juicy patties. Cook until
well browned on first side, 3 to 4 minutes Then remove the lid, flip
over, replace the lid and continue cooking to desired doneness,
about 3 minutes for medium-rare. Remove the burgers and keep
For the gravy- Add the butter to the pan with the drippings. Saute
the mushrooms and onions until golden brown, about 5 minutes
Add the beef broth and Worcestershire sauce, bring to a boil and
reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 1 tablespoons water to
make a smooth paste. Slowly add into the gravy, stirring
constantly until thickened. Season with salt and pepper. Cover and
keep warm until ready for use.
For the eggs- Add some canola oil to a nonstick saute pan over
medium heat. Crack in the eggs and cook sunny-side up, 3 to 4
minutes Remove and keep warm. (You can flip the eggs over-easy
if you want them cooked a little more.)
To serve- Place the cooked rice on a plate, place the burgers on
top, then the eggs and finally the gravy. Garnish with parsley and
tomato if desired.
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