Start by steaming your White Rice (to taste) in a rice cooker or on the stove. Prepare the meat seasoning by adding Low-Sodium Tamari (1 tablespoon), Fish Sauce (1 tablespoon), Muscovado Sugar (1 tablespoon) and Chili Paste (1 tablespoon) to a mixing bowl, stirring well to combine. Mince the Garlic (1 clove) and Fresh Ginger (1/2 inch) into the mixing bowl with a microplane zester, stir to combine.
Add 80/20 Lean Free Range Ground Beef (16 ounce) to seasonings in mixing bowl, using your hands to evenly distribute the seasoning into the ground beef - once well combined, shape the seasoned meat into three 1/3 pound patties and refrigerate until ready to cook.
Slice Shiitake Mushroom (8 ounce) thinly. Melt Ghee (2 tablespoon) in a medium saucepan. Cook shiitakes over medium heat, stirring often until nicely browned - add in minced Garlic (1 clove) and cook with the mushrooms for about one minute - remove from heat and reserve mushrooms and garlic in a bowl for later.
In the empty pan, melt Ghee (4 tablespoon). Once melted add in All-Purpose Flour (4 tablespoon), stir and cook over medium heat, stirring continuously until the roux has turned a nice golden brown color. Add in Beef Stock (2 cup) stirring continuously until the gravy is smooth.
Add in Low-Sodium Tamari (2 tablespoon), Fish Sauce (1 tablespoon), Muscovado Sugar (1 tablespoon), stir to combine. Add shiitakes and garlic to the gravy, combine, keep the gravy hot over low heat until ready to serve.
Heat a large cast iron skillet over medium high heat until pan is starting to smoke - place the patties in the pan and cook over medium heat for three minutes on each side - (start frying your eggs after you flip the burgers to cook on the other side). Add a pile of hot steamed rice to each plate, top with gravy, burger patty, Egg (to taste) and Onion (to taste).