The Loco Moco Burger

Makes 4 servings

Peanut oil, or other neutral oil

1 pound fresh-ground 80/20 chuck

1 medium sweet onion, sliced into superthin rings (translucent and thinner than paper)

Salt, for seasoning

2 cups cooked white rice Super-Easy Tasty Brown Gravy (recipe follows)

4 large eggs

Instructions: Preheat a cast-iron skillet over medium heat, add a drop or two of oil and use a spatula to coat the cooking surface.

Place the ground beef in your mixing bowl. Form four heaping balls of beef, gently releasing them into the hot pan. Leave about 3 inches of space surrounding each. (You may be able to cook only a couple of burgers at a time.)

Sprinkle a generous pinch of salt on each ball of beef. Then grab a golf ball-size pile of the thin-sliced onion and push it onto the center of each ball of beef so it sticks. With great force, use the spatula to press directly down onto the balls of beef, smashing them into thin, wide patties.

The onions should fuse nicely with the raw beef. Once they’re smashed, don’t touch the patties again until they’re ready to flip — 5 minutes or until red moisture begins to form on the top of the patties.

While the burgers cook, pile ¼ cup of warm rice in each of four single-serving bowls or on plates.

When red moisture begins to form on the patties, flip them and cook an additional 2 to 2½ minutes.

Meanwhile, in a clean, nonstick skillet, fry the eggs, sunny-side up or over-easy.

You’ll want the yolks to be runny because when the egg yolk meets the gravy, beef juice and rice, all hell will break loose on your taste buds (in a good way).

Place a cooked burger patty on each bed of rice, smother with the brown gravy and top with a fried egg. Serve immediately.