Hilo Sunset Loco Moco

Step by step

1. Start by washing your rice under cold water until it runs clear, then cook it according to your preferred method so it’s fluffy and hot when the rest of the meal is ready.
2. Gently shape the ground beef into six thick patties, about an inch thick, taking care not to overwork the meat so it stays tender. Season both sides of each patty generously with the Salted Perfection Abilene Select Blend.
3. Heat the oil in a large heavy-bottomed skillet over medium-high heat until it’s shimmering. Place the patties in the pan and sear them for about 4 to 5 minutes per side until they have a beautiful, dark crust and are cooked through to your liking.
4. Remove the patties from the pan and set them aside on a plate to rest. Leave about two tablespoons of the rendered fat in the skillet, discarding the rest.
5. Toss the sliced onions and mushrooms into the hot skillet. Sauté them over medium heat, scraping up all those delicious browned bits from the bottom of the pan, until the onions are soft and the mushrooms are golden.
6. Add the butter to the pan. Once melted, sprinkle in the flour and whisk it constantly for about two minutes to create a light roux, which will act as the thickener for our gravy.
7. Slowly pour in the beef stock while whisking vigorously to avoid any lumps. Stir in the soy sauce and Worcestershire sauce, then let the gravy simmer and thicken until it coats the back of a spoon.
8. In a separate non-stick pan, fry the eggs over medium heat with a little butter or oil. You want the whites set but the yolks still beautifully runny—the 'sunny-side up' style is traditional here.
9. To assemble, place a generous scoop of hot rice on each plate, top it with a beef patty, and ladle a heavy helping of that rich onion and mushroom gravy over the top. Crown each portion with a fried egg and a sprinkle of fresh parsley. DUNZO!