1. Start by steaming your rice in a rice cooker or on the stove
2. Prepare the meat seasoning by adding tamari, fish sauce, sugar, & chili paste to a mixing bowl, stirring well to combine
3. Mince the garlic and ginger into the mixing bowl with a microplane zester, stir to combine
4. Add ground beef to seasonings in mixing bowl, using your hands to evenly distribute the seasoning into the ground beef – once well combined, shape the seasoned meat into three 1/3 lb. patties & refrigerate until ready to cook

FOR THE GRAVY:

1. Slice the shiitake mushrooms into thin slices
2. Melt 2 tbsp butter or ghee in a medium saucepan
3. Cook shiitakes over medium heat, stirring often until nicely browned – add in the minced garlic & cook with the mushrooms for about 1 minute – remove from heat & reserve mushrooms & garlic in a bowl for later
4. In the now empty pan, melt 4 tbsp butter or ghee – once melted add in 4 tbsp flour, stir & cook over medium heat, stirring continuously until the roux has turned a nice golden brown color
5. Add in the beef stock stirring continuously until the gravy is smooth
6. Add in the tamari, fish sauce & sugar, stir to combine
7. Add the shiitakes & garlic to the gravy, stir to combine – keep the gravy hot over low heat until ready to serve

FOR THE BURGERS

1. Heat a large cast iron skillet over medium high heat until pan is starting to smoke – place the patties in the pan and cook over medium heat for 3 minutes on each side – (start frying your eggs after you flip the burgers to cook on the other side)

BRING IT ALL TOGETHER:

1. Add a pile of hot steamed rice to each plate, top with gravy, burger patty, fried egg & garnish with green onions