1- In a bowl, combine 500 grams ground beef, 1 tablespoon Worcestershire sauce, 1 tablespoon seasoning salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Mix gently and form into patties about 1 inch thick, making them slightly larger to account for shrinkage. Cook over medium heat for 3-5 minutes per side until well done, then drain on paper towels.

2- In the same pan, melt 1 tablespoon unsalted butter. If using, add 1 cup diced sweet onion and caramelize for 1 minute, then add 1 cup sliced mushrooms and sauté for 1-2 minutes. Add the remaining 1 tablespoon unsalted butter, and in a separate bowl, whisk 2 cups beef stock, ¼ cup shoyu, ¼ cup Worcestershire sauce, 2 tablespoons ketchup, and 2 tablespoons cornstarch until smooth. Pour into the pan and stir until the gravy thickens and simmers.

3- In a separate skillet, melt 2 tablespoons unsalted butter over medium heat and fry 4 large eggs sunny side up.

4- Scoop 4 cups hot cooked rice onto plates, place a cooked hamburger patty on each, drizzle generously with the hot gravy, top with a fried egg, and garnish with sliced green onions. Serve immediately for the best flavor.