Hawaiian Loco Moco

Instructions

1. Form the patties
   In a large bowl, combine ground beef, half of the diced onion, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper. Mix gently but thoroughly and form into 4 equal-sized patties, about 3/4-inch thick. Press a slight indentation in the center of each patty to prevent it from puffing up while cooking.
2. Cook the hamburger patties
   Heat a large skillet over medium-high heat. Add the patties and cook for about 4-5 minutes per side for medium doneness, or until they reach your desired level of doneness. Transfer to a plate and tent with foil to keep warm.
3. Prepare the gravy
   In the same skillet with the beef drippings, add butter and remaining diced onion. Sauté until onion is translucent, about 3-4 minutes. Sprinkle flour over the onions and stir continuously for 1-2 minutes to create a roux. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
4. Fry the eggs
   In a separate non-stick skillet, heat a small amount of oil or butter over medium heat. Crack each egg into the pan, keeping them separate. Cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with a pinch of salt and pepper.
5. Assemble the Loco Moco
   Divide the cooked rice among four serving plates, forming a base. Place a hamburger patty on top of each rice portion. Pour a generous amount of gravy over each patty. Top each with a sunny-side-up egg.
6. Garnish and serve
   Sprinkle sliced green onions over the top of each plate. Serve immediately while hot, with additional gravy on the side if desired.