Ingredients (serves 4):
To Cook in the Rice Cooker:

• 2 cups (rice measuring cup) short or medium grain white rice
• Water to fill to water level 2 for white rice

To Prepare Separately:

• 1 lb. ground beef
• 1/2 cup onion, minced
• 1 egg
• 1/2 cup panko bread crumbs
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. vegetable oil
• 4 eggs for sunny side up or over easy

Brown Gravy:

• 1/2 cup butter
• 1/2 cup flour
• 1 quart beef broth
• 1/4 cup ketchup
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• Salt and black pepper to taste

Garnish (Optional):

• Iceberg lettuce
• Tomato slices

Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.

Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.

Make the gravy. Melt butter in a saucepan over medium-low heat. Add flour and continually stir for 5 minutes or until the mixture turns golden-brown.

Whisk in the beef broth, ketchup, soy sauce and Worcestershire sauce.

Keep whisking and bring sauce to a boil, then reduce heat to low and simmer for 30 minutes or until desired thickness is reached, stirring occasionally. Season with salt and pepper to taste. Set aside and keep warm.

In a large bowl, mix beef, onion, one egg, panko, salt and pepper.

Divide in four and make flat oval patties. Heat oil in a pan and grill patties over medium heat for 5 minutes then flip and grill both sides until cooked through.

Fry eggs sunny side up or over easy.

When rice completes cooking, place in serving plates and top with the cooked hamburger patties. Ladle the gravy and top with a fried egg.

Garnish with iceberg lettuce and tomato slices.