Loco Moco

In a large bowl, combine the ground beef, chopped green onions, Cajun seasoning, black pepper, Worcestershire sauce, and pure cane syrup.

Mix gently with your hands until just combined, then form into 4-5 evenly sized patties.

Heat olive oil in a large skillet over medium-high heat. Add the patties and brown them on both sides, about 3-4 minutes per side. They do not need to be cooked through.

Remove the browned patties from the skillet and set them aside.

To the same skillet, add the chopped onion and sliced mushrooms. Sauté for a few minutes.

Add the butter and garlic & herb seasoning. Continue to cook, stirring occasionally, until the vegetables are softened and caramelized.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Sprinkle the flour over the vegetables and stir to combine, cooking for about 1 minute to cook out the raw flour taste.

Slowly pour in the beef broth while stirring constantly to prevent lumps. Scrape up any browned bits from the bottom of the pan.

Season the gravy with paprika and dried parsley. Bring the mixture to a simmer.

Return the hamburger patties to the skillet, nestling them into the gravy.

Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the patties are cooked through and the gravy has thickened.

While the gravy simmers, fry the eggs in a separate pan to your desired doneness (sunny-side up with a runny yolk is traditional).

To serve, place a scoop of cooked rice in a bowl. Top with a hamburger patty, then spoon a generous amount of the mushroom and onion gravy over the top.

Place a fried egg on top of the patty and gravy. Garnish with chopped green onions and a sprinkle of red pepper flakes, if desired.