Yeji's Kitchen Stories

Let's start with the patties! In a large mixing bowl, combine the panko breadcrumbs and milk to make a panade (this will keep the burger patties nice and juicy). Add the ground beef, grated shallot, egg, worcestshire, ketchup, mustard, salt, and pepper.
Using clean hands, gently mix everything until combined. Roughly divide the ground beef mixture into 5 equal portions. Take each portion and roll them into a ball. Gently press each one to flatten and transfer them to a plate.
Using your thumb or the back of a measuring spoon, create an indentation in the center of each patty. This will help the patties retain their shape and cook more flat and evenly.
In a heated skillet on medium heat, melt a knob of butter. Cook the patties for 3-4 minutes on each side or until well done. Transfer the cooked patties to a plate and set them aside.
With the remaining meat drippings in the skillet, add another knob of butter and melt on medium heat. Add the onion and mushrooms to the skillet. Saute until the onions become softened and translucent. Add the beef bone broth, soy sauce, and cornstarch slurry (mixture of 1 tbsp cornstarch to 2 tbsp cold water).
Lower the heat to low and allow the gravy to simmer until it is thick enough to coat the back of a spoon. Set it aside.
In another pan, cook the eggs sunny side up (or to your preference). Set them aside.
To serve, place each burger patty over a bed of rice. Ladle a heaping scoop of gravy over the burger patty and top with a sunny-side-up egg and green onions (optional). Enjoy hot!